Pork and beef jellyfish classic

10 servings
2 days

How to make a classic pork and beef jellyfish? Prepare the necessary ingredients for this. Scrape the knuckle and legs with a knife and rinse well.

Chilli meat must be soaked. When soaked, blood from meat goes into the water, which means that the ready-made broth for jellyfish will be clearer. To do this, put the pork and beef in the basin and completely fill with water. Leave it overnight.

Drain the water in the morning, and rinse the meat again in running water.

For cooking, take a large saucepan. I have 10 litres. Pour the peppercorns into the pan and add the bay leaf.

Put pork and beef in a pan and completely fill everything with water. Put on a heat, bring to a boil and cook for 6 hours over a low heat. When boiling, foam will form - it must be removed.

Prepare the onions and carrots. Clean and rinse.

One hour before cooking is over, add the onions and carrots to a saucepan in the boiling stock. Add the salt. During cooking, part of the water will boil. add hot water as needed. During prolonged cooking, the meat will become very soft and completely move away from the bones. Remove the pan from the heat and leave to cool until warm.

Use a slotted spoon to remove everything from the stock. Separate the meat from the bones. Strain the stock through a strainer so that there are no bones left in it.

For jellyfish, take a suitable dish and spread the meat into it. Peel the garlic and run through the press into all plates.

Pour the meat over the stock and refrigerate for a few hours to set.

Delicious and hearty jellyfish is ready! Enjoy your meal!