Beef and beef leg jellyfish

10 servings
1 day

How to weld beef leg jellies? Prepare the necessary ingredients.

Rinse the beef leg thoroughly, dry and cut into 2-3 parts. With a conventional knife, it is easy to cut the hoof in half. To divide the leg across, you need an axe.

Put a beef-cut leg in a large saucepan and pour in the cold water. The leg must be completely covered with liquid.

Place the pan on the heat and bring the leg to the boil, periodically removing the resulting foam.

When all the foam is gone and the stock is clear, reduce the heat to a small one and cook the leg for another 4 hours under the lid.

Rinse the meat. It is best to use meat from the shin - it will be very soft and tender after a long cook. Put the meat in a saucepan to the leg in a whole piece.

Bring the stock to a boil and cook for 30 minutes over a medium heat. Then cover the pan with a lid and cook over a low heat for another 1. 5 hours. At the same time, the broth should not boil much.

Add the peeled whole onion, bay leaves, allspice and salt. Cook it all together over a low heat with a low simmer for 30 minutes.

Depending on your preference, garlic cloves can be roughly halved or finely chopped. I don't like pieces of garlic in the finished jellyfish, so I cut every clove in half.

Remove the leg, meat and onion from the pan. Strain the stock through a sieve and return to a slow heat.

Add whole or crushed garlic cloves to the stock.

Divide the cooked meat into fibers with your hands or cut into small pieces.

Put the meat in a saucepan with the stock. Taste the stock and add extra salt if necessary. Cook over low heat for 10 minutes.

Pour the finished beef jellyfish into moulds and chill at room temperature. Sprinkle lightly over the top with black pepper and refrigerate overnight. Enjoy your meal!