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Clear chilli made of collected meat

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19 servings
4 hours 35 min

Beef fillet - 650 gr, Pork fillet - 650 gr, Pork legs - 2 pcs., Beef shanks - 1 kg, Goose - 1 kg, Onions - 0.5 pcs., Carrots - 1 pc., Garlic - 5 teeth., Allspice - 7 pcs., Quail eggs - 8 pcs., Salt - 1.5 tbsp., Water - 7 l, ground black pepper - to taste, parsley - to taste

To prepare the tastiest festive jellyfish, we prepare the necessary products with spices.

Put six hundred and fifty grams of pork, six hundred and fifty grams of beef, two pork legs, a kilogram of beef shins and one kilogram of goose meat in a bulk saucepan.

Pour water into the pan so that it completely closes the meat for a couple of centimeters and closing the lid put the stove on a high fire.

Remove the foam from the broth boiling in the pan and switch the stove to the lowest heat. The first decoction, together with foam, can be drained and changed water if desired.

Add half of the onion head with layers of husk to the pan so that the broth is golden, half of the carrots and allspice black peppers, then cover and cook the stove over low heat.

After three hours of cooking, add one and a half tablespoons of salt to the pan and cover with a lid, continue the cooking process for another hour.

Put the cooked meat from the pan in a suitable container in an hour and separate it from the bones.

Pretty finely chop the meat and put it in a large bowl.

Finely chop five cloves of garlic and put it in a bowl to the meat.

Add black pepper to taste and mix all the ingredients well in a bowl.

Filter the prepared broth through gauze into a suitable container.

Put chopped boiled quail eggs with carrots in portion moulds and pour some broth into them.

Put the finely chopped meat in the portion moulds quite densely, completely fill it with broth and put it in a cool place.

Lay out the chopped meat in suitable large forms and pour over the broth, slightly covering the meat layer, after which we let it cool in a cool place.

Place the boiled quail eggs with chopped carrots on top of the cooled meat layer, add the parsley greens, then pour the second layer of the broth and put in a cool place.

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