How to cook a beef jelly - recipes with photos step by step

  • Jun 03, 2018
How to cook a beef jelly - recipes with photos step by step

During the winter holidays it is customary to treat guests to a tasty, rich jelly. It is prepared from different kinds of meat: pork, chicken, turkey, but it is more delicious and more useful to cook jelly from beef offal. Discover new recipes for this fine snack.

How to cook a jelly from a beef

It's easy to prepare a jelly - many will think and will be partially right. Indeed, there is nothing complicated in the process, but often inexperienced housewives face such a problem as an uncooled broth. The reason - the inability to correctly choose the meat parts of the cow carcass. In order for the broth to freeze well, it's necessary to cook the beef jelly from such offal:

  • lyotok is a hind leg that contains a brain substance;
  • beef broth or shank - lower leg;
  • ribs;
  • head;
  • brains;
  • tail and ears.

How useful is the beef jelly

Nutritionists advise to use a hearty jelly for patients with arthrosis. This snack is very useful for joints, and all thanks to collagen - the subs

tance from which human cartilage consists. The benefits of beef from a beef should be known to those people whose diet suffers from a shortage of animal fats and vitamins. Do not forget that excess beef fat will be harmful to patients who suffer from acute gastrointestinal diseases, liver, pancreas and bile ducts.

How much to cook a beef jelly in a saucepan

Compared to a chicken or turkey, which is cooked quickly, beef for a cold must be boiled for at least 6 hours. Only so the meat will turn out soft, gentle, and the bones will give the whole stock of gelatin. In this case, you must first boil the water, and afterwards place in it soaked and peeled offal. After the broth has boiled again, cook the jelly from the beef in a saucepan with a minimal fire under the lid, so that the meat is well cooked.

Beef fridge in the multi-bowl

Nowadays it's possible to cook beef jelly not only on the stove, but also in the pressure cooker or multivark. The advantage is that there is no need to monitor the water level, remove the foam and periodically stir the by-products. Prepare the jelly from the beef in the multivark on the "Quenching" regime 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 cover the device open, add to the by-products other ingredients, spices and continue cooking until the audio signal.

Refrigerated beef recipe

There is an opinion that the jellyfish is cooked only in Russia. However, this treat is present at festive tables and in the countries of the near abroad. For example, in Moldova they read jelly from the heads and legs of a cock, while in Georgia it is made cold on the basis of pork legs, and this fine delicacy is called the muzhuzhi. The classic culinary recipe for baked beef involves the use of bones only to freeze the broth, but today the landlady often adds gelatin or agar-agar to the water. Try a few options for the dish and choose one that will suit your taste.

How to boil a beef from a beef leg

  • Cooking time: 6 hours.
  • Servings: 5 people.
  • Caloric value of the dish: 180 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The complexity of cooking: medium.

To weld a cold beef from a beef leg, you do not need to learn the secrets of cooking or have special skills. It is necessary to observe only a few simple rules. Before you shave the calves in a saucepan, they need 10-12 hours to soak. Cooks are recommended to change the water every 60 minutes. Next, cook the jelly on low heat, not allowing a strong boil - only so the meat broth will turn out beautiful and transparent.


  • beef leg - 1.5 kg;
  • bulb - 1 head;
  • carrots - 1 piece;
  • bay leaf - 3 pieces;
  • pepper peas - 7-10 pcs.

How to prepare:

  1. Begin preparation with pre-soaking the legs in cool water.
  2. Then they must be transferred to a pan, pour a large amount of water and boil.
  3. Once this happens, drain the water and replace it with fresh water( you need enough liquid to cover the bones with 2 fingers).
  4. While the broth is boiling for the second time, it is possible to prepare vegetables. Onions with carrots clean, cut into halves.
  5. To make the broth saturated, fry the vegetables in a skillet without oil for 3-5 minutes on each side.
  6. After 4 hours, add the vegetables, put the bay leaf, pepper and sprinkle with peas.
  7. Cook the broth with vegetables for about 60 minutes, and then get the meat.
  8. Cut a piece of meat into small pieces, put on a plate and pour a strained broth. It should be poured on the edge of the plate.
  9. Leave the bowl to cool at room temperature, and then take it out into the cold.

How to cook beef jelly

  • Cooking time: 6-7 hours.
  • Servings: 7 people.
  • Caloric value of the dish: 210 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The complexity of cooking: medium.

To cook a jelly from beef, you can use a pan or multivark. First, it will be necessary to remove from the meat all the films and pieces of fat that will not only affect the transparency of the broth, but will also pepper the taste of the dish. If you like dense 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 shank - 2 kg;
  • pulp( tenderloin) - 600 g;
  • garlic - 2 heads;
  • bay leaf and pepper - to taste;
  • onion - 1 piece;
  • carrots - 1 pc.


  1. Boil the meat in two waters. First drain after boiling, in the second cook for at least 3-4 hours.
  2. Then add the peeled onions, garlic and carrots to the pan.
  3. After 2 hours, take out the meat, cut into slices.
  4. Put the beef on the plate, pour a strained broth.
  5. Remove the beef jelly in a cool place for the whole night.

Beef shank

  • Cooking time: 7 hours.
  • Servings: 8 people.
  • Caloric value of the dish: 246 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The complexity of cooking: medium.

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


  • beef shank - 1.2 kg;
  • leg - 1 piece;Beef tenderloin
  • - 300 g;
  • meat on the bone - 1 piece;
  • chicken breast - 300 g;
  • onion - 1 head;
  • carrots - 1 piece;
  • garlic - 3 slices;Pepper pea
  • - 10 pieces;
  • bay leaf - 3 pcs. How to prepare:
    1. Wet the cooked meat over low heat for 3 hours, periodically taking off the foam.
    2. Then add pepper, bay leaf and continue to cook for about 60 minutes.
    3. After the broth should be put carrots, onions, chicken breast. Cook for 3-4 hours.
    4. Add the chopped garlic to the pan and boil for another 2-3 minutes.
    5. Finished meat on a piece, put on a plate, fill with broth.
    6. Leave the container until completely cooled down on the table, and then take out the jelly from the beef shank until it is completely solidified in a cool place.

    Beef head cold

    • Cooking time: 7 hours.
    • Servings: 8 people.
    • Caloric value of the dish: 198 kcal.
    • Purpose: for lunch.
    • Cuisine: Russian.
    • The complexity of cooking: medium.

    In order to make a rich beef from a beef head, in addition to it, it is worth taking a hoof or rudder. The stool, cooked on meat without tendons and bones, simply does not freeze. For the vegetable component, besides the usual onions with carrots, a fragrant stalk of celery, garlic, parsley and dill greens. Learn more about how to prepare a cold beef from a beef leg and head out the following recipe with a photo.


    • beef head - 1 piece;
    • hoof - 1 piece;
    • chicken ham - 600 g;
    • onion - 1 piece;
    • carrots - 1 piece;
    • black peppercorns - 7 pcs.;
    • bay leaf - 3 pcs.

    How to prepare:

    1. Wash your head and claw carefully, with a knife. Cut approximately 4 parts, remove the patch.
    2. Chicken thighs rinse, cut into the joint into 2 parts. Vegetables brush.
    3. Fold the beef bones in a saucepan and cook in two waters for about 4 hours.
    4. Add vegetables to the container, cover with a lid.
    5. Boil the beef from the beef for 2 hours, periodically taking off the foam.
    6. Then put chicken ham, spices and bay leaf. Cook for another 4 hours.
    7. Cut chicken into pieces, spread on plates and fill with broth. Serve cold with mustard or horseradish.

    Beef fried with gelatin

    • Cooking time: 4 hours.
    • Servings: 4 persons.
    • Caloric value of the dish: 189 kcal.
    • Purpose: for lunch.
    • Cuisine: Russian.
    • The complexity of cooking: medium.

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


    • gelatin - 45 g;Beef tenderloin
    • - 600 g;
    • carrots - 1 piece;
    • bulb - 1 piece;
    • bay leaf - 2 pcs.


    1. Pour the meat into the water and bring it to a boil.
    2. Remove the foam by frothing, reduce heat and cook for 3 hours.
    3. Brush 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, cook for 5-7 minutes and turn off the fire.
    5. Dilute gelatin with warm water, heat, not boiling, and mix with broth.
    6. Chop the beef into fibers, add them to plates, fill with broth.
    7. Put the jelly from the beef with the gelatin on the cold until completely hardened.

    How to cook beef jelly - recommendations from chefs

    • Cooked carrots can not be thrown away, and decorate it with a ready-made dish. Vegetable plates should be cut into pieces and put on top of meat, then poured with meat broth.
    • Prepare the jelly from beef at minimum heat, but so that the liquid gently flips.
    • The salt content in the broth should be several times greater than when cooking soup. In order not to overdo it with this spice, the salt is cold at the very end of cooking.
    • If fat is formed on the prepared dish( it is not always pleasant), carefully remove it with a paper towel.

    Video: Beef Beef

How to cook a beef jelly - recipes with a photo step by step