Jellied beef with gelatin

8 servings
10 hour

How to cook classic homemade beef jellyfish with gelatin? First, prepare the necessary ingredients according to the list. You can replace the beef shoulder with another part of the carcass, for example, hip, neck, etc.

Halve the celery root.

Rinse the meat, separate from the bones. Put beef bones, peeled onions, carrots and celery in a saucepan. Add the allspice peas and garlic. Pour in the water. Bring the stock to a boil and cook at a low simmer, removing the foam, 1 about an hour.

After 30 minutes from the beginning of cooking, add dill sprigs, parsley and salt to the broth.

While the stock is cooking, cut the beef flesh into large chunks.

Place the meat in a foil-lined baking dish and place in an oven preheated to 180 ° C. Bake for about 50 minutes or longer until cooked. The exact time depends on your oven, the size of the meat pieces and the chosen part of the mascara. So that the meat does not dry out, it is better to initially tighten the shape with foil. If desired, you can not bake the meat, but boil it with vegetables until cooked in 3 liters of water for 1. 5-2 hours until soft.

Pour 100 ml of cold water over the gelatin and leave to swell for 10 minutes.

Strain the stock and return to the medium heat.

Pour the swollen gelatin into a saucepan of hot broth and stir until completely dissolved. Do not bring to the boil.

Pour a thin layer of broth with gelatin into the jellied tin and set in the refrigerator for 2 hours.

Cut the baked beef into small pieces or use your hands to disassemble into fibers. If you wish, you can salt the meat, pepper it.

Spread the meat over the frozen stock. Top with the remaining stock. If desired, garnish the jellyfish with boiled carrots. Put the beef jellyfish in the fridge for 6-8 hours until fully set. Enjoy your meal!