Beef tail jellied meat is a rather unusual meat dish, and not all housewives know how to prepare it. If you have never tried it, we highly recommend you try it; it turns out very dense, fragrant, and appetizing. And even if the table is crowded with other delicious dishes, the guests will sincerely approve of this treat.
Recipe for jellied beef tails:
Beef tails are washed well with cold water and chopped into pieces 10-15 centimeters long. Place in a clean saucepan, fill with water and leave overnight.
In the morning, they are washed again, placed in a thick-walled dish, for example, a cast-iron duckling pan, and filled with water so that it just covers the tails.
Over low heat, bring the broth to a boil, carefully skim off the foam.
Then the fire is turned to the smallest, an onion in the husk, a whole carrot, a bay leaf and a few peas of allspice are added to the bowl. The jellied meat is left to simmer under a closed lid for 5-6 hours, at the end of cooking it is salted to taste.
The cooked beef tails are removed from the broth, cooled, the meat is boned and cut into small pieces or passed through a meat grinder. Then the meat mass is placed in a deep plate or container with a lid.
The broth is filtered through a strainer and poured into a bowl with meat. Finely chopped garlic is added. The dishes are placed in the refrigerator.
After a few hours, the liquid will turn into a dense jelly, and the jellied meat is ready. Bon appetit!
The recipe for jellied beef tails was presented by Marina (submarina14)
Happy New Year, everyone! The New Year's table is always literally bursting with all sorts of goodies, and I want to remind you of one recipe that many probably know. This is my husband's favorite dish - jellied meat.
Jellied meat is very useful. Firstly, this is a meaty, hearty dish. It can be eaten with any side dish. Jellied meat can be stored for about a week, which means you can make it in advance before the holiday and free up time on the holiday. It contains many useful substances that are so necessary for our bones (after the accident, my husband ate it every day for several months in a row, as a medicine, so that the bones would heal faster). My grandfather used to make jellied meat (it all started with a trip to the forest for elk or wild boar). This jellied meat, of course, was the most delicious. Then I tried my mother-in-law’s jellied meat, she made it from beef shank. But shank is expensive. And my mother-in-law suggested me a budget option, but just as tasty. Today we will make jellied meat from beef tails. There is a lot of cartilage in the tails, and there is enough meat, so our jellied meat will be rich and tasty.
So, let's buy tails. On average, one kilogram costs 150 rubles. One tail is enough for us to feed a whole battalion of guests. I buy several tails at once, cut them into several pieces and place large and small pieces evenly in bags. Here are the contents of one sachet.
We defrost the meat in advance (I transfer it from the freezer to the refrigerator overnight). Wash the meat. To make things go faster, put the meat in a pan, pour boiling water over it and cook for 5 minutes.
In soup, we skim off all the foam, so why eat it in jellied meat? Place the meat in a colander and rinse.
Look how much byaki doesn't get into our stomach.
Now we put the meat in the pressure cooker, pour boiling water so that the meat is covered, but the total volume does not occupy more than two-thirds of the pressure cooker. Close the lid, tighten and set the heat to maximum.
When the water boils, reduce the gas and leave to cook for 1.5 - 2 hours. It may be possible for a shorter time, but I am afraid to put more pressure in the pressure cooker. After 2 hours, we release the pressure, open the lid and see such beauty.
Use a slotted spoon to catch the meat to cool. Strain the broth to get rid of small bones. I put a fine colander and cheesecloth on a new pan and strain.
Now we cut the meat. The meat should be easily separated from the bones by hand.
There should be no meat left on the bones. Be sure to cut off all the cartilage from the bones - this is the most useful thing.
Finely chop the meat with a knife. Be sure to check all pieces of meat with your fingers so that small bones do not get into the jellied meat (hardly anyone trusts the dentist on the first of January!). Many people grind it in a meat grinder, but then it loses its structure and doesn’t look as attractive.
Place the meat in a pan and fill it with broth evenly with the meat. If you want your jellied meat to be fattier, then use a ladle to take the broth from the top of the pan. If you don’t like fatty jellied meat, then pour some of the broth into a separate pan (I then cook a delicious soup with the remaining broth), and pour the remaining broth over the jellied meat.
Add spices to our jellied meat. I add 4-5 cloves of garlic (finely grated), ground black pepper, several bay leaves and salt to taste. Don’t forget to rub the bay leaf between each other, it will begin to smell stronger because you are peeling off the protective film. Place the pan on the heat for 5 minutes to allow the spices to release their aroma. We take out the bay leaf; if you leave it in the aspic, then after 10 minutes it will begin to taste bitter. Now we are looking for beautiful molds and pouring our jellied meat into them.
When it cools down a little, put it in the refrigerator until it hardens. Our jellied meat is ready.
I garnished a portion of jellied meat with pickled ginger, but my husband more often eats it with horseradish or mustard. From my volume of meat I got 10 servings of jellied meat.
It's hard for me to write down the cooking time. It takes about 3 hours to prepare, but for 2 of them it cooks while you go about your business; then it needs to harden, this may still take a couple of hours. Ideally, it should be prepared on the day before the holiday, then you will have a men’s favorite snack on the table, and you will not lose a lot of time on the holiday. Bon appetit! I wish everyone at the New Year's feast will have guests who will appreciate your efforts!
Cooking time: PT03H00M 3 hours
Approximate cost per serving: 15 rub.
Jellied meat, jellied meat, jelly - all these are synonyms for the same delicious dish, which is frozen meat jelly. The basis of any jellied meat are the meat parts that have the highest content of gelling substance: heads, legs, shanks, lips, hooves, ears and tails. Some housewives add pieces of pure meat to the jellied meat.
The most delicious jelly is obtained by combining beef and pork, chicken and turkey. Aspic is most often made for the holiday, since it is a very labor-intensive dish that requires a lot of time. But then the whole family enjoys its extraordinary taste!
IngredientsBeef tail jellied recipe
It is better to take beef tails whole - there is more meat at the base. Trim excess fat from the tails, wash, chop, place in a saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Then pour out all the water from the pan, and wash the tails well under running cold water to remove any coagulated blood. Wash the pan as well. Return the tails to the pan.
Pour in 5 liters of cold water and put on fire. As soon as the water boils, add 1 tsp. salt. Skim off any foam that appears on the surface. To remove foam (foam and other debris) easily, move the pan so that the water boils on only one side. Then the shoma will collect on the side opposite from the boil, and it can be easily collected.
Peel the carrots, celery and onions, but do not cut them. Wash the dill and tie it with thread so that it does not fall apart. After all the shoma from the broth has been collected and stops appearing, put whole carrots, celery root, a tied bunch of dill and onions into it. Bring the broth to a boil, turn the heat to low and leave to simmer. 
Minimum set of ingredients for aspic with beef tails When the vegetables are cooked, everything except the carrots should be removed and discarded, and the broth should be covered and left to cook for 9 hours. The broth should not boil - just enough for small bubbles to rise from the bottom, otherwise the boiling will cause the jellied meat to turn out dark and cloudy. After 9 hours of cooking, the cartilage will almost dissolve - this is very good.
Long cooking is needed to ensure that the jellied meat is rich and hardens well. Check for doneness by poking the tail with a fork - the meat should easily separate from the bone. The broth needs to be salted, peppered and garlic squeezed into it. Remove the finished meat from the broth and cut into pieces of the size you want. Place in a container in which the jellied meat will freeze.
Cut the boiled carrots lengthwise or into slices - as you like. Place on top of the meat. Strain the broth through cheesecloth or a fine sieve, pour the meat into containers. When the jellied meat has cooled at room temperature, cover the container with a lid and place in the refrigerator to harden for 8 hours. Serve jellied meat with horseradish. Bon appetit!
I make jellied beef tails with carrots. The tails cook well, making the broth very rich.
Number of servings: 3-4
A simple homemade beef tail jellied recipe step by step with photos. Easy to prepare at home in 4 hours. Contains only 272 kilocalories. Author's recipe for home cooking.
- Preparation time: 17 minutes
- Cooking time: 4 hours
- Calorie Amount: 272 kilocalories
- Number of servings: 5 servings
- Occasion: For lunch
- Complexity: Simple recipe
- National cuisine: home kitchen
- Type of dish: Snacks, Jellied meat
Ingredients for four servings
- Beef tails - 2 Kilograms
- Onions - 1-2 pieces
- Garlic - 3 cloves
- Black peppercorns - 1 teaspoon
- Bunch of dill - 1 piece (Small.)
- Carrots - 3 pieces
Step-by-step preparation
- Two kilograms of beef tails yield five liters of water. I also advise you to take whole tails; there is always more meat at the base of the tail.
- So, wash and chop the tails. Place them in a saucepan and cover with water.
- Throw peeled onions and carrots to the tails.
- Boil beef tails for 9 hours, first on medium and then on low heat. Once the vegetables are cooked, remove them and reduce the heat. Make sure that the broth does not boil or bubble. Otherwise it will turn out dark.
- As you understand, it is better to cook jellied beef tails on a day off. When you can spend 9 hours at home, watch how the broth cooks. In 9 hours, the cartilage almost dissolves in the broth, which makes it even thicker and richer. The aspic broth should be sticky, so check it periodically to ensure it is ready.
- Cut the carrots into slices and put them on a separate plate. We will use it for jellied meat.
- Separate the meat from the bones and remaining cartilage.
- Grind the meat through a meat grinder or chop it with a knife along with the garlic. Pepper it.
- Place the meat in a jellied dish, place the carrots on top and pour in the broth.
- Refrigerate for at least 4 hours until completely set.
- Your beef tail jellied meat is ready! Bon appetit!
Beef tails are a delicacy of Spanish and, more broadly, Mediterranean cuisine. A variety of dishes are prepared from it, but in our latitudes, jellied beef tail meat is better known. “Tailed” aspic has a reputation as a budget dish, although the quality of taste of jellied meat made from beef tails is no different from that made from pork or other meat. It just turns out even cheaper.
This product, classified as an offal, seems to have been specially created for the preparation of jellied meats and other gelatinous dishes, since it contains a large amount of gelling substances. The main thing for a good jellied meat, and this one is no exception, is the freshness of the meat. The recipe uses vegetables, spicy spices, herbs and roots, which give the jellied meat an expressive taste.
Preparing the dish is not difficult, but it is troublesome. Cook for about 4 hours, after which the jellied meat should harden - this will take another 7-8 hours.
Ingredients
- beef tails 1.5-2 kg
- onion 1-2 pcs.
- carrots 1-2 pcs.
- sweet pepper 1 pc.
- hot pepper to taste
- Sichuan pepper 0.5 tsp.
- pepper mixture 1 tsp.
- laurel leaf 2 pcs.
- star anise 1 star
- cardamom 1 pc.
- cloves 3-4 pcs.
- garlic 2-3 cloves
- salt to taste
- corn kernels
- fresh sweet pepper
- greenery
How to make jellied beef tails
Trim all excess fat from the tails. Wash the beef tails well, place in a deep container, cover with cold water and leave for 40-60 minutes.
Advice. When buying tails at the market, ask them to cut them at the cartilage, then it will be easier to cut them at home.
Fill a large saucepan with water and place the meat in it. If you purchased tails that are not too meaty, add some chicken or other meat. Pour water so that it covers the meat by two fingers.
Bring the future jellied meat to cook over medium heat; as foam forms on the surface of the broth, be sure to remove it with a slotted spoon. Also remove any protruding fat with a spoon; it is not needed.
Peel and cut the vegetables in half, leaving the garlic for later. Do not grind the spices. When preparing jellied meat, use spicy fresh or dry herbs to suit your taste.
After you have removed all the foam from the jellied meat, add all the spices and vegetables, except garlic, to the broth with meat. When the future jellied meat boils, reduce the heat to low and simmer the meat for about four hours.
Salt the jellied meat and continue cooking it until the meat separates from the bones without any effort.
Chop the garlic. Remove the saucepan from the stove. Transfer the beef tails and vegetables to another container.
Now it's time to add the garlic to the hot broth. Don’t forget to mix everything thoroughly, add salt and pepper to taste (you can use fresh hot pepper and ground pepper at the same time). Leave the jellied meat seasoned this way for 10-15 minutes so that the subtle aroma of garlic reveals the taste of the dish.
Break the meat into small pieces or fibers and discard the bones.
Cut the boiled carrots into cubes, prepare some boiled corn, finely chop the peppers, tear the greens into leaves - all of the above are nothing more than the secrets of a beautiful and tasty serving of jellied beef tails.
Advice. If you are, now is the time to use it.
Any colored vegetables are suitable for decoration.
Prepare containers into which you will pour jellied meat. If you want to serve it as a cake, cover the pan with cling film to make it easier to remove later. Place greens on the bottom.
Then add vegetables in a middle layer.
Distribute the meat and place the remaining vegetables on top.
Pour the broth over the beef tails and vegetables, after straining it through a sieve. At the end, sprinkle with sweet pepper and herbs. Place the molds in the refrigerator overnight.
Before serving, turn the pan over onto a beautiful plate, remove the film, decorate the jellied meat to your liking and don’t forget to serve it with horseradish, mustard or adjika.
