Beef tail jellyfish in slow cooker

8 servings
16 hours

First, let's prepare the meat. Rinse beef tails and a whole piece of meat under cold water, get rid of films and cut into large pieces. If the bowl of the slow cooker allows, you can not cut. Beef tails, meat, peeled whole onion, bay leaf, cloves, peppercorns, one carrot in its whole form and salt are put in the bowl of the slow cooker. Fill with water so much that it barely covers all the contents. We turn on the "Soup" or simply "Cook" mode - it depends on the company and the functional equipment of the slow cooker - for 35 minutes. When cooking broths in a slow cooker, the water does not boil, so you don't have to worry - the amount of liquid will be the same as when loaded. After the end of the mode, turn off the slow cooker, slowly open the lid. Filter clear golden broth through a sieve, discard vegetables and spices, leave the meat to cool on a plate. Pour the broth back into my bowl of multicooker from the plaque formed during the cooking process. Turn on the "Cook" or "Soup" mode, leave the lid open, cook. Time can not be set, in this process it is not the cooking time that is important, but the result. The amount of broth should be reduced to two cups. Everything is simplified if there is a special mode "Chiller" - just turn it on with the lid closed. During the cooking process, add the second peeled carrots as a whole, after which we also remove it. We will deal with the preparation of meat. We disassemble it into fibers, we try to remove all the meat from the tails, the more it is in the finished jellyfish, the tastier it will be. We pass garlic through the press, mix it with meat, and put it in pre-prepared forms. We try the broth for salt, add it, if necessary. Filter the broth through a sieve lined with a paper towel, fill the molds and send them to the refrigerator. We serve the jellyfish 8-10 hours after full solidification. Sprinkle with chopped greens and season with mustard. Enjoy your meal!