Pork leg and beef jellyfish

20 servings
1 day

Jellyfish adores with all my heart, and today I made it from beef. I must say that now this is my favorite jellyfish - very meaty, fragrant, with a rich taste, and besides, it freezes with a bang!

How to cook pork leg jellies? Prepare the required ingredients. Choose parts of the beef to your taste. If your meat is frozen, defrost it on the bottom shelf of the refrigerator overnight.

Clean the pork legs well, clean if necessary and soak overnight. This is necessary in order for the blood to go off the meat and the jellyfish turns out to be transparent.

In the morning, wash the meat and legs again and cut into pieces if necessary.

Transfer the meat to a saucepan and fill with water (the amount of water is individual, it took me about 3 liters). Place the pan on the heat.

Bring the contents of the pan to a boil, without forgetting to remove the foam, and cook on the weakest heat under a closed lid for 4 hours. Constantly make sure that the jellyfish does not boil, but only languishes. If it begins to gurgle strongly, you need to open the lid, otherwise the broth will not be transparent.

Remove the fat that forms during the cooking process.

After 4 hours, add a whole onion and peeled whole carrot to the stock.

Salt and cook for another 2 hours.

Add the peppercorns and allspice.

Lay down the bay leaf and cook for a further 15 minutes.

At the very end, squeeze the garlic through the press, let the jellyfish simmer for 2-3 minutes and turn off the heat.

Remove the meat and legs from the stock, and strain the stock through the gauze.

Disassemble the cooked meat into fibers.

At the legs, separate the flesh from the bone and finely chop.

Mix the beef and pulp from the legs, arrange the meat into lots and pour over the broth. If desired, you can decorate the jellyfish with pieces of boiled carrots or eggs.

Put the jellyfish in the fridge overnight, maybe less - the beef jellyfish freezes really well!

Cut into portions in the morning and try.

Enjoy your meal!