Jellied meat

You can use chicken fillet instead of beef.
You can also add any vegetables to taste..
Jellied can be prepared in one large form, but I like to make it in portions, then it is very convenient to serve it on the table.
From the specified amount of ingredients, 6-8 servings are obtained.

  • 300 g beef (tenderloin)
  • 20 g gelatin
  • 200 g carrots
  • 100 g onions
  • 2 eggs (boiled)
  • Bay leaf
  • peppercorns
  • salt
  • greens
  • cranberries for decoration


Put meat, peeled carrots and onions in a saucepan.
Pour 1.5 liters of water.
Cook for 1 hour.

15 minutes before being ready, add bay leaf, pepper.

Soak gelatin in 150 ml of cold boiled water.
Leave for the time indicated on the package.

Strain the broth (500 ml of broth is needed in total).
Add gelatin.
Put on fire.
Bring to a boil, but do not boil.

Separate the whites from the yolks.
Cut the whites into cubes (we don’t need the yolks).

Dice the carrots.

Dice the meat.

Mix meat, proteins, carrots.

Put cranberries and herbs in the tins.

Put meat with proteins and carrots on cranberries and greens.

Pour in broth.

Put in the refrigerator.
Cool until the jellied is completely solidified (about 5-7 hours).

Enjoy your meal!

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