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Jellied meat

Jellied is cold appetizer, Which is prepared most often in the cold season, as it is better kept in winter. It represents a frozen broth with pieces of fish, meat or vegetables.

"so simple!" Prepared for you a recipe of portioned jellied meat, which is ideal for a festive table. This dish looks impressive and its taste will please you!

Jellied meat

Jellied meat


  • 300 g of beef
  • 200 g carrots
  • 100 g of onion
  • 2 boiled eggs
  • 20 g of gelatin
  • Bay leaf
  • Peppercorns
  • salt
  • greenery
  • Cranberry for decoration


  1. Prepare the meat, peel the carrots and onions and put them in a saucepan. Pour products of 1.5 liters of water and cook for 1 hour.
  2. 15 minutes before the end of cooking, add salt, pepper and bay leaf.
  3. Gelatin soak in 150 ml of cold boiled water and leave for the time indicated on the package.
  4. Strain the broth. To 500 ml of broth add the gelatin and put the liquid on the fire, bring to a boil, but do not boil.
  5. Separated the proteins from the yolks. You do not need yolks.
  6. Dice squirrels, carrots and meat.
  7. Lay out cranberries and greens in the molds. On cranberries and greens lay out meat, squirrels and carrots.
  8. Pour the ingredients into the broth and allow to cool until the jellied completely cools down. It will take 5-7 hours.

Beef in this recipe can be replaced and the chicken fillet, from this dish will not suffer. Prepare such jellied meat to please your home!