Perfect jellied meat: how to cook clear broth without gelatin

Jellied meat is a real diamond of the New Year's table! And the more transparent this culinary "crystal", the higher the qualifications of the cook who prepared the dish. Today we will reveal the secret of how to cook the perfect jellied meat in a transparent broth, without using gelatin and other additives.

The proportions of the ideal jellied meat

The ratio of ingredients is as follows: for 5 liters of water, you need 2.5 kilograms of soup bones (beef hoof, tail, shank, etc.) and 700 grams of beef pulp.

How to cook

Put the ingredients in a saucepan, add water, put on fire, bring to a boil and remove the foam. Then remove the pan from the heat, drain the broth and rinse the meat thoroughly under running water.

Then put the ingredients in a clean pot, pour five liters of hot water, put on fire, bring to a boil and reduce the temperature so that the boil is weak. When boiling, remove the foam.

After the foam stops forming, add 2 onions in the peel (this will give the broth a golden hue), 1 carrot and spices: allspice, salt (a little). Cook for 6-8 hours. At the end of cooking, season with salt to taste.

Following this recipe will make the broth clear, with a pleasant golden hue. The first water will collect all the components that make the broth cloudy (blood, clotted protein, dirt, etc.). And no gelatin needed!

Read also - "Mushrooms: salt, fry, pickle."

Well, then everything follows the classical scheme: pour the broth into a separate container, separate the meat from the bones, put the pulp into containers and pour the broth over. You can decorate the dish with slices of carrots and lemon, olives, chopped herbs. Happy New Year everyone and bon appetit!

How do you cook jellied meat? Share your recipes and secrets in the comments!

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