Quick beef jellied recipe

Jellied meat absorbs all the beneficial properties of the meat from which it was prepared. An important beneficial component of jellied meat is collagen. It helps keep the skin elastic and smoothes out wrinkles. With age, the amount of collagen in the body decreases, so it is important to get collagen from food. Preparing classic jellied meat takes a lot of time. But, if you use the recipe for quick jellied meat, you can enjoy the finished dish in three hours.

1. Calories
   52,11 kcal
2. Protein
   3,47 gram
3. Fat
   3,91 gram
4. Carbohydrates
   0,78 gram
5. ~ Time
   3 H 50 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Beef

   ---

   
   500 g
2. Carrot

   ---

   
   1 piece = 100 g
3. Onions

   ---

   
   1 piece = 80 g
4. Garlic

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   2 cloves = 10 g
5. Olive oil

   ---

   
   4 tbsp. l. = 68 g
6. Water (boiling water)

   ---

   
   12 cup = 2400 g
7. Bay leaf

   ---

   
   1 piece = 1 g
8. Fragrant pepper with peas

   ---

   
   1 piece = 1 g
9. Black pepper ground

   ---

   
   0.4 tsp. = 2 g
10. Powder gelatin

    ---

    
    20 g
11. Water

    ---

    
    6 tbsp. l. = 108 g
12. Salt

    ---

    
    to taste
13. Dill

    ---

    
    2 branches = 4 g
14. The crap is a dining room

    ---

    
    2 tbsp. l. = 50 g

Steps:

1. 
   Wash the meat and cut into 3x3 cm cubes. Peel the vegetables. Coarsely chop the carrots and cut the onion into 4 parts. Wash the dill and chop finely. Peel the garlic and chop finely. Soak the gelatin in water at room temperature according to the instructions on the package. Boil the water. Prepare a mold for freezing the jellied meat, a saucepan, a sieve and cheesecloth.
2. 
   Cook the meat. Pour olive oil into a large saucepan and add vegetables and meat. Stirring, fry them for 4-5 minutes. Add peppercorns and bay leaf. Pour in hot water, cover with a lid and, placing on maximum heat, bring to a boil. Reduce heat and simmer for 1.5 hours. If necessary, remove the foam.
3. 
   Prepare broth, meat and carrots. Remove the meat and carrots. Strain the broth twice using a fine sieve and cheesecloth. Add gelatin to the broth. Mix well. Salt and pepper to taste. Cut the carrots into half rings. Separate the meat into fibers and chop finely.
4. 
   Finish cooking. Place carrots and meat in a mold, pour broth over them. Place in the refrigerator to set for at least 2 hours.
5. 
   Decorate the jellied meat with herbs and serve with horseradish.