Boiled meat. Recipes for meat snacks with photos Cold dishes and meat snacks

The book contains a rich collection of recipes for delicious and healthy cold appetizers - from salads to sandwiches - for every taste. Using the author’s detailed recommendations, everyone can prepare meat, fish, mushroom and vegetable snacks, sauces for cold dishes for every day and for special occasions.

Meat snacks

Meat is one of the main products of our diet. It contains a lot of complete proteins - 14.5-23%, fat - from 2 to 37%, minerals - 0.5-1.3% (of which the most valuable are salts of phosphorus, calcium, sodium, magnesium and iron). Meat contains vitamins A, D, PP and group B.

Meat for cold dishes is prepared in the same way as for hot dishes: boiled, stewed and fried. Various hot meat dishes can be served cold: rolls, marinated roasts, meat in jelly, stuffed and smoked fish. Cold meat dishes are served with cold sauces and salads. For cold meat snacks, ready-made gastronomic products are also used: ham, smoked and boiled sausages, cervelat, carbonade, etc.

Veal aspic

Separate the veal pulp from the bones. Chop the bones into pieces. Peel the meat from the films, sprinkle with pepper, salt, place in a frying pan in large pieces along with the bones, add onions, carrots, parsley roots. Place the boiled bones in a bowl, add water and cook for 1–2 hours, descaling. Then remove the bones, and add the juice obtained from frying the veal in a frying pan without fat to the broth, bring to a boil, stirring. After this, add pre-soaked gelatin to the broth and lighten it. To do this, you should prepare a guy: take some raw meat, pass it through a meat grinder, add salt, water, let it sit for 45 minutes to saturate, then add the raw chilled whites and mix thoroughly. Heat the broth to 65–70 °C, stir and, without stirring, bring the broth to a boil, reduce the heat and let stand for about 1 hour. The guy will first gather on the surface in the form of clumps, and then slowly settle to the bottom.

Now you can strain the finished jelly through linen cloth. With this pull, the jelly turns out transparent and very rich.

Pour a little unfrozen jelly into bread bowls or salad bowls and place in the refrigerator. After the jelly has hardened, place decorations on it in the form of stars, hearts, boiled carrot suns, and a sprig of fresh parsley. Place fried veal on top of them in the form of neat rectangles and pour in the remaining jelly so that it covers the meat completely, refrigerate and wait until it hardens. Next, lower the container with the aspic into hot water for 2-3 seconds, cover with a plate and turn over. The aspic will smoothly come out of its mold onto the plate. Place a side dish of salted and boiled vegetables, lettuce and fresh herbs on a plate next to the aspic. Serve horseradish sauce with sour cream separately.

Compound: veal – 500 g, beef fat – 25 g, roots – 100 g, gelatin – 25 g, eggs – 3 pcs., side dish – 650 g, sauce – 150 g, salt, pepper; for guy: meat – 100 g, salt, raw proteins.

Roasted veal cold

Fry the veal, add salt and pepper, and let cool. Cut into large slices, place on a dish, and garnish the sides with cooled meat lanspik (see below).

Compound: veal meat – 500 g, vegetable oil – 25 g, lanspik – 250 g, salt, pepper.

Fried veal aspic

Fry the veal, let it cool. Cut the boiled carrots into curly circles. Pour lanspik inside the aspic mold, let it harden and decorate with boiled roots and green peas.

Cut the veal into slices, place in a mold, pour over the remaining meat lanspik and cool. Before serving, immerse the dish in hot water and place the jellied veal on a plate or dish, garnish with boiled vegetables.

Cold boiled pig with sour cream and horseradish

Boil the processed pig. To do this, tie it with twine, wrap it in parchment paper, add cold water, parsley root, and onion. Cook over low heat for about an hour, add salt. Leave the cooked piglet in the broth to cool. Then remove the pig from the cooled broth and cut it lengthwise into two equal parts. Cut each part crosswise into 1-2 pieces per serving and place on a large plate in the form of a whole pig with its head.

Around the pig you can place a salad of cucumbers, tomatoes, chopped meat jelly, pickled cabbage, and fresh herbs. Serve horseradish sauce separately with sour cream or just horseradish sauce.

Compound: piglet – 650 g, side dish – 300 g, meat jelly – 100 g, horseradish sauce with sour cream – 100 g, parsley root, salt.

Piglet in mayonnaise

Boil pieces of boneless pork weighing up to 30 g with roots, salt and pepper. Cut the finished pork meat into small cubes, place in a saucepan, pour in broth so that only the meat is covered. Add vinegar and keep on fire, stirring until the broth evaporates. Strain the remaining broth through a sieve and prepare a lanspik with a pull on it (see below).

Take the mold, pour lanspik onto the bottom and let it harden. Then garnish with boiled vegetables, a slice of lemon, add chopped pork, fill the mold completely with lance and put in the refrigerator. Before serving, lower the pan into hot water and place the meat on a plate.

Serve with horseradish sauce.

Compound: pork meat - 500 g, lanspik - 750 g, salt, vinegar, pepper, roots, boiled vegetables for decoration, lemon - 50 g, horseradish sauce.

The hare is cold

Clean the hare carcass, wash it, stuff it with lard, carrots, rub it with salt and fry it. Place the hare prepared in this way in a dish with high sides - a casserole dish, etc. Add melted butter there and fry, pouring over the juice obtained during frying. After this, add broth, add roots and simmer. If the hare was cooked whole, then chop it into portions and place it on a dish.

Serve pickled cucumbers, pickled fruits, and fresh herbs as a side dish for the cold hare.

Compound: hare – 150 g, onion – 10 g, carrots – 25 g, lard – 10 g, side dish – 150 g, butter, broth, herbs, salt.

Goose or duck with plums and cucumbers

Fry the prepared goose or duck carcass in fat in the oven, pouring over the juice formed during frying. Remove from the oven, chop into portions, place on a plate, garnish with cucumbers, sliced ​​slices, pickled plums, and herbs.

You can add soaked lingonberries as a garnish.

Compound: goose or duck – 1 kg, fat – 100 g, plum – 180 g, cucumbers – 150 g, lingonberries – 120 g, greens.

Wash various by-products thoroughly, chop them, place them in a saucepan, add water and cook at low boil for 6–7 hours, removing the scale that has formed on the surface from time to time. Add seasoning. When the broth is ready, strain it, separate the meat from the bones, finely chop it on a board and combine it with the broth again. Add salt to the broth and boil for 20–25 minutes. Next, add finely chopped garlic, stir and do not boil. Pour the prepared jellied meat into prepared dishes and cool. When cooking the jelly, you can add baked vegetables, which are then removed.

Serve horseradish sauce separately.

Ingredients: beef, lamb, pork legs, skin from pork carcasses, lips, smoked rolls - 250 g, tripe, cutlet meat - 350 g or beef, lamb heads - 700 g, carrots, onions, garlic, bay leaf, salt, pepper , horseradish sauce.

Pork jelly with vegetables

Place the meat in cold water and bring to a boil. Boil the vegetables and cut into even pieces (you can also use canned salted vegetables). After removing the foam, add seasonings and cook over low heat until fully cooked. After removing the meat and straining the broth, add gelatin to the hot and clear broth, previously soaked in cold water and then dissolved in hot water. Place vegetables and meat in layers in a mold or bowl, placing beautifully chopped pieces of vegetables and green leaves in the bottom layer. Pour clear broth and set in a cold place to harden.

Spicy sauces, mayonnaise and marinated salads go well with jelly with vegetables.

Compound: pork (head, ears, shanks, legs) – 1 kg, lean pork – 200 g, onions – 1 pc., carrots – 1 pc., parsley root, a piece of celery, salt, pepper – 8 peas, allspice – 4 peas, bay leaf – 1 pc., water – 1.5–2 l, gelatin (per 0.5 l of water) – 20 g, vegetables (carrots, peas, beans, cauliflower) – 600 g, parsley.

Boar jelly

Place the meat in cold water and bring to a boil. After removing the foam, add sour juice. Cook over low heat for 3–3.5 hours, then add spices and chopped roots and cook for another 1–1.5 hours. Remove the meat separated from the bones from the pan and cut into cubes with a sharp knife, strain the broth through a cloth or fine sieve. Place the pieces of meat back into the broth and cook for another 20–30 minutes. Pour the jelly into molds, at the bottom of which you can place parsley leaves and carrot slices, and let them harden in a cold place.

Serve the jelly with spicy sauce or horseradish and potato salad or boiled potatoes.

Compound: boar with bones – 1 kg, water – 2 l, cucumber pickle or sour wine – 1/2 cup, pepper – 6 peas, allspice – 5 peas, bay leaf, onion – 1 pc., carrots – 1 pc., parsley or a piece of celery, salt.

Poultry jelly

Peel the chicken legs from skin and nails, rinse the offal (stomachs, necks, wings, liver, heart) and put it all in a pan with cold water, which should cover the food by 6–8 cm. Bring the water to a boil, remove the foam, add carrots, onions, salt, pepper, bay leaf and cook for about 2 hours over low heat, periodically removing the foam. When the broth has cooled, remove the offal, separate the meat from the bones, cut into slices and place in a deep bowl, adding finely grated garlic, pour in the broth and refrigerate. Decorate the jelly with herbs and slices of boiled carrots.

Homemade jellied meat

Cook the processed heads and legs until the flesh is easily separated from the bones, finely chop the meat, and grind the skin in a meat grinder. Then add broth and bring to a boil. Place pickled cucumbers cut into small diamonds, previously peeled from skin and seeds, onions, garlic, bay leaves, wine vinegar, salt, pepper, sugar, and boil. Then pour into molds and cool.

Compound: boiled pork head (pulp) – 200 g, pork legs – 200 g, pickles – 100 g, onion – 40 g, garlic, wine vinegar – 1 teaspoon, sugar – 1 teaspoon, bay leaf, salt, pepper .

Beef or veal jellied

Cut boiled or fried beef, veal into slices, place them on small trays or in molds, garnish with boiled vegetables, herbs, mayonnaise, boiled eggs and fill with meat lanspik.

Cooking meat lanspik. Take 40 g of gelatin per 1 kg of lanspik, soak it in water for 30 minutes. As soon as the gelatin swells, add up to a kilogram of meat broth and put on fire, stirring. Heat until the gelatin is completely dissolved. After this, the lanspik should be strained through a napkin into another bowl.

If the lanspik turns out cloudy, then you should prepare a pull: beat the raw egg white in a bowl with a whisk, pour in 1/2 cup of chilled broth, add lemon juice, stir and pour into the hot broth.

Cool in the refrigerator, when serving, cut into portions and serve with horseradish sauce.

Compound: boiled meat - 500 g, meat lanspik - 750 g, eggs, boiled vegetables for decoration, also herbs and mayonnaise, horseradish sauce; for lanspeak: meat broth, gelatin – 40 g; for guy: egg white, broth, lemon juice.

Russian roll

Beat the processed beef tenderloin to a thickness of 5 mm, give the workpiece a rectangular shape. Add salt and pepper to taste, brush with mustard and place thinly sliced ​​bacon on it. Chop the peeled garlic and distribute the resulting mass evenly over the surface of the bacon. Then, like bacon, place thin slices of ham. Place the boiled, peeled eggs along the long side of the rectangle one after another, having previously cut off their ends for a tight fit.

Now carefully wrap the eggs in the meat and tie with sausage twine. Fry this semi-finished product in a frying pan until a light brown crust forms, then put it in a saucepan, add meat broth or water to 3/4 of its height and simmer with the addition of salt, peppercorns, and bay leaves to taste until done.

Remove the roll from the broth, cool, put a press on it and place in the refrigerator for 3 hours.

Before serving, cut into circles, fan out on a plate, garnish with boiled vegetables and herbs.

Compound: beef tenderloin – 800 g, bacon – 500 g, ham – 400 g, eggs – 4 pcs., mustard, garlic, salt, pepper, bay leaf, butter – 60 g, herbs, boiled vegetables for decoration.

Sausage for home

Cut boneless pork into pieces of 12–15 g, add salt, ground pepper, chopped garlic, mix well and stuff tightly into the intestines, then tie in several places with string or twine. The weight of one sausage should not exceed 1.5 kg. Place the prepared sausage in a frying pan, place in a hot oven and fry for 3 hours, pouring over the juice that is released during frying.

This sausage can be served hot or cold.

Compound: pork intestines – 100 g, pork – 800 g, garlic – 10 g, salt, pepper.

Chicken galantine

After cutting a well-processed chicken carcass with a sharp knife along the back from the neck to the end of the body, remove the bones from it. Rub the meat and skin with salt, black pepper and sprinkle with cognac.

Prepare minced meat from veal and pork minced through a meat grinder. Salt and pepper the minced meat, add wine, nutmeg, truffles and chicken liver, cut into small cubes. To improve the taste and appearance of galantine, you can add boiled tongue, salted lard, cut into cubes to the minced meat.

Mix all the minced meat and place it on the skin of the chicken in the form of a thick sausage. Place the bacon and boiled tongue symmetrically in the minced meat, then tuck the skin and sew it up with thread to create a complete chicken carcass. Then it should be wrapped in a napkin or gauze, the ends of which should be tied so that the fabric fits tightly around the galantine. Place the carcass in a saucepan, pour in meat broth diluted with water. Cook for 1 hour. Then remove the pan from the heat and let the galantine cool in the broth, remove the galantine from the pan, unfold the napkin, squeeze it out and wrap the stuffed chicken in it again. Place the finished galantine under a light press.

After excess moisture comes out of the galantine, remove the threads and cut the galantine into half-centimeter slices.

When serving, place the slices on a plate, glazing them with lanspeck.

You can decorate and garnish with figuratively chopped lanspic, fresh and canned fruits.

In the same way, galantine is prepared from duck, goose, and turkey.

Compound: chicken – 1 piece, cognac – 30 g, salt, pepper, nutmeg, veal – 200 g, pork – 400 g, truffles – 40 g, noble wine – 40 g, lard – 90 g, beef tongue – 140 g, lanspik, broth.

Chicken or game cheese

Remove the flesh from boiled or fried chicken. Turn it through a meat grinder 2-3 times. Combine with grated cheese and butter. Mix thoroughly, add Madeira, nutmeg, fume (concentrated meat broth), mix well again. Pour the cheese prepared in this way into molds or into molds and let it harden.

When serving, place the cheese on a dish and garnish with lanspik and boiled vegetables.

Ingredients: chicken – 1 pc., butter – 200 g, hard cheese – 150 g, Madeira – 100 g, nutmeg, salt, pepper, lanspik – 700 g, fumé, boiled vegetables.

Boiled tongue

Rinse the beef tongue in running water and boil, add carrots to the broth, and 10 minutes before the end of cooking - 4 cloves of garlic, bay leaf, peppercorns. Then immerse the boiled tongue in cold water for a few minutes so that the skin of the tongue can be removed well. Rub the cleaned tongue with garlic and pepper, make longitudinal cuts on it, into which insert the cloves of garlic. Then cut the tongue into thin slices, fan out on a plate and garnish with herbs.

Chopped liver

Cut the peeled and washed carrots and onions into cubes and lightly fry with lard, also diced. Place the liver, cut into pieces, into this frying pan, add salt and pepper and fry. Then add a little water, close the lid and simmer until done. Cool the finished liver with vegetables and pass through a meat grinder with a fine grid 2-3 times. Next, add softened butter or cream to the missed mixture. Mix the finished mass thoroughly until it becomes fluffy and airy.

Place in a heap on a plate, apply the relief with a tablespoon dipped in water, sprinkle with chopped egg and decorate with herbs.

Compound: liver – 400 g, bacon – 100 g, onion – 40 g, carrots – 40 g, egg – 2 pcs., cream – 20 g or butter – 60 g, herbs, salt, pepper.

Boiled beef tripe

Thoroughly clean raw scars, rinse and soak in cold water for 3 hours, changing it from time to time. Then place the tripes in a saucepan, add cold water and cook at low boil for 3 hours. Then cool the finished tripe, sprinkle with pepper, grate with garlic, roll, tie with twine and cook for another 1-2 hours. Cool in the broth, then remove and place under a press.

Tripe in mustard dressing

Cut the boiled tripe into thin strips. Add onion, cut into half rings. Place in a heap in a salad bowl and pour over mustard dressing, garnish with herbs.

Compound: boiled tripe – 600 g, onions – 100 g, mustard dressing – 150 g, greens.

Tripe with horseradish sauce

Cut the boiled tripe into thin slices, place on a plate, and place a side dish of salted or pickled vegetables next to it. Serve horseradish sauce separately, garnish with herbs.

Compound: boiled tripe – 600 g, side dish – 500 g, sauce – 150 g, greens.

Quite often I cook boiled beef for lunch for myself and my son, and at the same time I make some kind of soup from the broth, and an appetizer from the meat.

Today I present to your attention an appetizer of boiled beef in sauce. Boiled beef is delicious on its own, but if you marinate it in a spicy sweet and sour sauce, then there is no shame in serving such an appetizer to guests.

Ingredients:

1. Beef 300 gr.
2. Carrot 1 pc.
3. Onion 1 pc.
4. Celery 1-2 stalks
5. Salt
6. Bay leaf 3-4 pcs.
7. Allspice black pepper 3-4 pcs.

For the sauce:

1. Olive oil 50 ml.
2. Ready mustard 1 tsp.
3. Juice of ½ lemon
4. Sugar 1 tsp.
5. Hot pepper - fresh or dried - to taste
6. Soy sauce 2 tbsp.

To submit:

1. Sweet red onion 1 pc.
2. Greens to taste
3. Dried herbs: thyme, basil, thyme

Preparation:

1. Rinse the beef, add salt to a saucepan with boiling water, bring to a boil, remove the foam from the surface and cook over low heat under a closed lid for an hour and a half.
2. Add peeled onions and carrots, as well as celery stalks, and salt to the pan with beef. Cook over low heat for about 1-1.5 hours (until the meat is soft).
3. 5-7 minutes before readiness, add bay leaf and allspice to the broth.
4. Remove vegetables and spices from the broth, and cool the beef directly in the broth (this way the meat will not lose its juiciness).
5. Remove the cooled beef from the broth and cut into pieces about 4-5 millimeters thick.
6. Prepare the sauce: mix soy sauce with mustard, lemon juice and sugar, lightly salt and add finely chopped red hot pepper. Mix everything and add olive oil to the sauce. If necessary, lightly salt and add more sugar. The sauce should have a rich taste.
7. Pour the sauce over the beef pieces, sprinkle with dried herbs, cover and refrigerate for a couple of hours.
8. Place the marinated beef on a plate or dish, top with thin red onion rings and pour over the remaining sauce.

Initially meat snacks, which were presented to the table cold and hot, made their presence known about two and a half million years ago. And since those days, different peoples began to use meat for cooking and delicious various dishes.

However, it is worth noting that if in those bygone years, recipes for preparing cold meat snacks could be limited solely by the fact that you had to figure out how to get meat during a hunt, today the choice and variety of meat dishes is amazing and very pleasing.

No hearty and good table should be complete without meat snacks. This includes a huge variety of types of meat products: ham, boiled pork, smoked meats, balyk, neck, brisket, carbonate, which are ideally combined not only with each other, but with other snacks, especially vegetables. They are also ideal for most alcoholic drinks, which is no less important for special occasions and festive feasts.

No matter how significant the occasion for the holiday, snacks made from meat products should always take their rightful place on your table. Recipes for meat snacks are very diverse; they can make the table richer, brighter and more satisfying.

Experienced chefs and advanced housewives know that cold meat appetizers are intended for snacking between serving main courses. While hot meat snacks are not only intermediate snacks, but also act as the main, complete and independent dish.

In most families, not a single meal, whether ordinary or festive, can be complete without a hearty and nutritious meat dish. The most delicious and healthy snacks made from meat are served not only to stimulate an excellent appetite, but also to fill our body with all the vital useful and nutritious components that only irreplaceable meat protein can give us.

It is also impossible to imagine a single gala buffet or picnic in nature without meat snacks, because exquisitely sliced ​​assorted meat products and a wide variety of smoked meats do not require either heat treatment or a lot of additional time to prepare. It's fast, convenient and, most importantly, very tasty.

Recipes for the best meat snacks for every day are quite simple to prepare, and we remember their taste from early childhood - these are familiar sandwiches with sausage, ham and meat products, and boiled beef tongue, seasoned with horseradish or mustard, and spicy meat pate , jellied meat and homemade lard with a chic cut.

A meat appetizer for a buffet table naturally requires more time to prepare, but as people say: “the game is worth the candle.” After all, the beauty that we get in the end will decorate any banquet table, which, moreover, without meat snacks will look very modest, empty and poor. Well, how can you imagine a festive table without a baked leg of lamb, a young and ruddy pig, stuffed meatloaf, without a hearty meat fillet or everyone’s favorite amazing liver cake?!

Of course, it’s much easier to go to the store and choose from a wide variety of deli meats exactly what you like best. But in this case, you will not know exactly about the freshness of the products and the composition of the ingredients from which the meat product you have chosen is made. While a homemade meat snack can be absolutely natural and healthy, you can safely give it to your child, and most importantly, it can be prepared to your taste and the taste preferences of the guests invited to you.

Our culinary website presents a huge selection of the most delicious recipes for preparing a variety of meat snacks, including step-by-step recipes with photographs that are indispensable for novice housewives. Together we can cook anything: tartlets with meat filling, pork belly roll (one by one), French julienne, beautiful and original meat canapés, the most delicate chicken fillet pate and much, much more.

Boiled meat

Boiled meat with stewed beets For one serving, take 120 g of meat, 1 beetroot, 10 g of butter, 40 g of sour cream, 5 g of flour, 3 g of herbs. Boil the meat until half cooked, drain the broth. Chop the beets, add a small amount of water acidified with vinegar and simmer with