Summary

Ingredients

• 1 kg beef (hip or calf)
• 1 kg calf bones, or pork paws
• 25 g salt (curin salt)
• 5 g suar
• 2 onions)
• 1 clove garlic
• 10 clove (s)
• 20 grains pepper
• 10 bay leaves
• Mixed vegetables
• 6 sheets gelatine, alternatively agar-agar
• salt and pepper

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Instructions

1. Salting:
2. Cut the cleaned beef into equal cubes and place tightly together in a plastic bowl with a lid. Mix the curing salt and sugar and pour onto the meat. It must stay in the refrigerator for at least a week and rotate every two days.
3. Cover the bones with water and cook a strong broth along with onions, garlic and spices. Let simmer for a while, then drain and let cool to degrease.
4. The next day, cook the beef in the bone broth until soft. Season again with salt and pepper and pour off the broth. Shred the meat and layer it alternately with the vegetables in preserving jars (0.5 l). Dissolve the gelatine and pour it into the hot broth and pour it over the meat.
5. Sterilize the jars for 1 hour at 95 degrees and then let them cool down slowly.