# jellied meat # jelly # new year # new year's menu For jellied meat it doesn't matter from which part of the carcass you take the beef, during the cooking process any meat will become soft.
Ingredients: pork shank, pork leg with hoof, beef, onion, carrot, bay leaf, peppercorns, salt
Cooking method:
Soak the pork leg and knuckle overnight, wash well and clean. This is necessary so that the blood comes off the meat and the jellied meat turns out to be transparent. Wash the beef and cut into 4 pieces. Transfer the meat to a saucepan and cover with water. The water should cover the meat by 2 cm. In order for the jellied meat to freeze well, you must not add water to it. Put on fire. Bring to a boil, skimming off the foam, and simmer over low heat, covered for 5 hours. The jellied meat should not boil (gurgle), otherwise the broth will turn out cloudy.
You need to salt the jellied meat after 5 hours of cooking. For every 4 liters - 1 tablespoon of salt. The broth should feel slightly salty. During the cooking process, the palatability is balanced, the meat will absorb excess salt. After 5 hours, add the peeled onion, carrots, bay leaves and peppercorns to the jellied meat. The onion skins give the broth a beautiful golden hue. Cover and simmer for 2 more hours.
Remove the prepared meat from the broth, separate from the bones and disassemble into fibers, chop if necessary. Boiled vegetables and bay leaves are caught and thrown away, carrots can be left for decoration. Strain the broth through a sieve.
Arrange the meat in bowls and pour over the broth. Cool at room temperature and refrigerate overnight.