Jellied beef – step by step recipes with photos. How to cook and how much to cook beef jellied meat

The content of the article

On winter holidays, it is customary to treat guests with delicious, rich jelly. It is prepared from different types of meat: pork, chicken, turkey, but it’s most delicious and useful to cook jelly from beef offal. Discover new recipes for this great appetizer..

How to cook beef jellied meat

Cooking jelly is very simple – many will think and will be partially right. Indeed, there is nothing complicated in the process itself, but often inexperienced housewives encounter such a problem as an unhardened broth. The reason is the inability to choose the meat parts of a cow carcass correctly. In order for the broth to freeze well, it is necessary to cook beef jellied from such offal:

  • a scab is a hind leg that contains medulla;
  • beef broth or shank – lower leg;
  • ribs;
  • head;
  • brain;
  • tail and ears.

What is good for beef jelly

Nutritionists advise patients with arthrosis to eat hearty jelly. This snack is very useful for joints, and all thanks to collagen – the substance that human cartilage consists of. The benefits of jelly beef should be known to those people whose diet suffers from a lack of animal fats and vitamins. Do not forget that excess beef fat will be harmful to patients who suffer from acute diseases of the gastrointestinal tract, liver, pancreas and biliary tract.

How to cook beef jellied meat in a pan

Compared to chicken or turkey, which are cooked quickly, beef for jellied meat needs to be boiled for at least 6 hours. Only in this way will the meat turn out to be soft, tender, and the bones will give up the entire supply of gelatin. In this case, you must first boil the water, and only then place soaked and peeled offal in it. After the broth has boiled again, it is necessary to cook the beef jellied meat in a saucepan over minimal heat under the lid so that the meat is well boiled.

Jellied beef in a slow cooker

Nowadays, you can cook beef jelly not only on the stove, but also in a pressure cooker or slow cooker. The advantage is that there is no need to monitor the water level, remove the foam and periodically stir offal. Cooked beef jelly in a slow cooker on the “Stew” mode from 5 to 6 hours. In the first 120 minutes, the meat is cooked in water without the addition of salt, spices and vegetables. Then the lid of the device is opened, other ingredients, spices are added to the offal and continue cooking until the sound signal.

Ready-made jellied meat with beef meat

Beef Jellied Recipe

It is believed that jellied meat is prepared only in Russia. However, this treat is present at festive tables and in neighboring countries. For example, in Moldova they venerate jelly from the heads and legs of a rooster, and in Georgia they make cold based on pork legs, and this wonderful delicacy is called husbands. The classic culinary recipe for beef jelly suggests using only bones for hardening the broth, but today housewives often add gelatin or agar-agar to the water. Try several options and choose the one you like..

How to cook beef leg jellied meat

  • Cooking time: 6 hours.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 180 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

To cook jellied beef leg, you don’t need to learn the secrets of cooking or have special skills. It is worth observing only a few simple rules. Before sending the shins to the pan, they need to be soaked for 10-12 hours. Chefs recommend changing water every 60 minutes. Next, the jelly is cooked on low heat, not allowing a strong boil – the only way the meat broth will turn out beautiful and transparent.


  • beef leg – 1.5 kg;
  • onion – 1 head;
  • carrots – 1 pc.;
  • bay leaf – 3 pcs.;
  • peppercorns – 7-10 pcs..

Cooking method:

  1. You need to start cooking by pre-soaking the legs in cool water.
  2. Then they need to be transferred to a pan, pour plenty of water and boil.
  3. As soon as this happens, drain the water and replace it with fresh (you need so much fluid to cover the bones with 2 fingers).
  4. While the broth boils a second time, you can do the preparation of vegetables. Peel onions and carrots, cut into halves.
  5. To make the broth saturated, fry vegetables in a frying pan without oil for 3-5 minutes on each side.
  6. After 4 hours, add vegetables, put bay leaf, peppercorns and salt.
  7. Boil the broth with vegetables for about 60 minutes, and then remove the meat.
  8. Divide a piece of meat into small pieces, put on a plate and pour in a filtered broth. It should be poured along the edge of the plate.
  9. Leave the bowl to cool at room temperature, and then take it to the cold.

Beef Shank Jelly

How to cook beef jellied meat

  • Cooking time: 6-7 hours.
  • Servings Per Container: 7 Persons.
  • Calorie dishes: 210 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

To cook beef jellied meat, you can use a pot or slow cooker. First, it will be necessary to remove all the films and slices of fat from the meat, which will not only affect the transparency of the broth, but also spoil the taste of the dish. If you like thick cold, then meat and bones should be taken in equal quantities. Fans of a more transparent jelly can fully trust the next step-by-step recipe.


  • beef tibia – 2 kg;
  • pulp (tenderloin) – 600 g;
  • garlic – 2 heads;
  • bay leaf and pepper – to taste;
  • onion – 1 pc.;
  • carrots – 1 pc.

Cooking method:

  1. Boil the meat in two waters. Drain the first after boiling; in the second, boil for at least 3-4 hours.
  2. Then add peeled onions, garlic and carrots to the pan..
  3. After 2 hours, remove the meat, cut into pieces.
  4. Put the beef on a plate, pour the filtered broth.
  5. Put the beef jellied meat in a cool place all night.

Beef jelly

Jellied beef shank

  • Cooking time: 7 hours.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 246 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

The most delicious jelly is considered to be made from a set of brain bones with the addition of another type of meat. For example, with chicken, as in this recipe. It is worth considering that chicken breast is cooked faster than beef and bones, so add it should be 60 minutes before the end of cooking. If you wish, you can add turkey, pork tenderloin or unusual types of meat – venison, rabbit or mutton to the list of ingredients.


  • beef shank – 1.2 kg;
  • leg – 1 pc.;
  • beef tenderloin – 300 g;
  • meat on the bone – 1 pc.;
  • chicken breast – 300 g;
  • onion – 1 head;
  • carrots – 1 pc.;
  • garlic – 3 cloves;
  • peppercorns – 10 pcs.;
  • bay leaf – 3 pcs..

Cooking method:

  1. Boil the soaked meat over low heat for 3 hours, periodically removing the foam.
  2. Then add pepper, bay leaf and continue cooking for about 60 minutes..
  3. After the carrot, onion, chicken breast should be put in the broth. Cook 3-4 hours.
  4. Add chopped garlic to the pan and boil for another 2-3 minutes.
  5. Disassemble the finished meat into pieces, put on a plate, fill with broth.
  6. Leave the containers to cool completely on the table, and then remove the aspic from the beef shank until it completely hardens in a cool place..

Beef shank jelly

Beef Head Jelly

  • Cooking time: 7 hours.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 198 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

In order to make a rich jellied meat from a beef head, in addition to it it is worth taking a hoof or a shank. Jelly cooked on meat without tendons and bones simply will not freeze. For the vegetable component, in addition to the usual onions with carrots, a fragrant stem of celery, garlic, parsley and dill are suitable. Learn more about how to cook aspic from beef legs and head from the following recipe with photo.


  • beef head – 1 pc.;
  • hoof – 1 pc.;
  • chicken ham – 600 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • black pepper peas – 7 pcs.;
  • bay leaf – 3 pcs..

Cooking method:

  1. Thoroughly wash the head and hoof, clean it with a knife. Cut into about 4 pieces, remove the patch.
  2. Rinse the chicken thighs, cut the joint into 2 parts. Peel the vegetables.
  3. Fold the beef bones in a saucepan and cook in two waters for about 4 hours..
  4. Add vegetables to the container, cover.
  5. Cook the beef head jelly for 2 hours, periodically removing the foam.
  6. Then put the chicken legs, spices and bay leaf. Cook another 4 hours.
  7. Cut the chicken into slices, arrange on plates and pour the broth.
  8. Serve the finished cold with mustard or horseradish.

Ready beef jelly

Beef jellied meat with gelatin

  • Cooking time: 4 hours.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 189 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

If you cook cold based only on pulp, it is worth considering one important point – after cooking, you need to add swollen gelatin to the broth. It should be soaked in warm water in advance, at least 30 minutes before the end of cooking, and then slightly heated over a small fire. Instead of gelatin, you can use agar-agar, then the dish will harden faster. Learn all about cooking beef jelly with gelatin..


  • gelatin – 45 g;
  • beef tenderloin – 600 g;
  • carrots – 1 pc.;
  • onion – 1 pc.;
  • bay leaf – 2 pcs..

Cooking method:

  1. Pour the meat with water and bring everything to a boil.
  2. Remove the foam with a slotted spoon, reduce heat and cook for 3 hours.
  3. Peel the vegetables, add to the broth along with a few grams of pepper and bay leaf after 3 hours.
  4. After 45-50 minutes, salt everything, boil for 5-7 minutes and turn off the heat.
  5. Dilute gelatin with warm water, heat, not boiling, and mix with broth.
  6. Grind the beef into fibers, put in plates, fill with broth.
  7. Place the beef jelly with gelatin in the cold until completely frozen.

Beef jellied meat

How to cook beef jellied meat – recommendations from chefs

  • Boiled carrots can not be thrown away, but decorate the finished dish with it. Vegetable plates should be cut into pieces and put on top of the meat, and then pour the meat broth.
  • It is necessary to cook beef jellied meat on a minimum heat, but so that the liquid gently gurgled.
  • The salt content in the broth should be several times higher than when cooking soup. In order not to overdo it with this spice, salt cold at the very end of cooking.
  • If fat is formed on the finished dish (it is not always pleasant), carefully remove it with a paper towel.
Rate the article
( No ratings yet )
Add comments

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: