Beef Jelly
by Editorial Staff
Beef jelly? This is delicious!
Cook: 20 hours
Servings: 6
Ingredients
- Beef shank – 1 kg
- Carrots – 1-2 pcs.
- Onions – 1 pc.
- Parsley root – 1 pc.
- Bay leaf – 1 pc.
- Black peppercorns – 3-4 pcs.
- Salt – 0.5-1 teaspoon
- Serving herbs – 1-2 sprigs
Directions
- Products for jellied meat from beef shank.
- Chop the shank into pieces. Soak in cold water for 4-5 hours
- Wash with a brush, rinse with cold water, put in a saucepan, fill with water at the rate of 2 liters per 1 kg. Close the pan with a lid, bring to a boil, cook over low heat for 6-7 hours, from time to time removing fat from the surface of the broth.
- Peel, wash and chop the vegetables.
- About an hour before the end of cooking, add carrots, parsley, onions, bay leaves to the broth and toss in a few peppercorns. Continue cooking. Cook until the meat is easily separated from the bones.
- After cooking, remove all fat from the surface, remove the bay leaf, separate the pulp from the bones, mince it or finely chop it.
- Mix the pulp with strained broth and boil. Salt, stir and pour into pots. Put beef jelly in the refrigerator for 10-12 hours.
- Before serving, dip the pods in hot water, put the beef shank jelly on a dish and garnish with parsley or dill. Horseradish with vinegar, mustard, cucumbers, red cabbage or white cabbage salad are served with jellied meat.
Bon appetit!
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