Filled with beef with gelatin

12 servings
4 hours

How to make bottled beef? Take any part of the beef carcass. The main thing is that the meat is fresh - red (not gray or burgundy), without much smell. Also, when choosing a piece of beef, take into account that you will need to cut off neat identical pieces from boiled meat. Take the carrots large, medium bulb. Take fresh and beautiful greens, they will be needed for decoration. I took the parsley. An egg will suit any size.

Peel and rinse the carrots. Peel the onions to the last layer of husk. Husk will allow the bulb not to fall apart, since the onion will be cooked whole.

Rinse the beef under running water. Remove all veins and films, if any. Put the meat in a large saucepan (I have a five-liter one) and cover it completely with water. Put on a medium heat, removing the foam, bring to a boil.

Add the parsley root, carrots and onions to the boiling stock. Then lower the heat and cook under the lid for 1. 5-2 hours.

Add salt and spices 15 minutes before you're cooked. Taste it. If necessary - add salt.

Remove the cooked meat into a bag or wrap with cling film. Cool the carrots.

Remove everything else from the stock with a spoon, put the pan again on a medium heat. Rinse the egg under running water, separate the protein from the yolk. Yolk is no longer useful to you. Whisk the protein until a small foam.

Add the whipped protein to the stock and stir constantly, bring to a boil. When the broth boils, the foam will gather on top. This protein has collected everything that makes the broth cloudy and dark.

Strain the broth into a clean container through a sieve and several layers of gauze, cool.

Measure the volume of stock remaining. Pour it a little and soak in it the amount of gelatin necessary for the resulting volume. Gelatin of different manufacturers differs in properties, so carefully read the instructions on the packaging with the required proportions. Pour the swollen gelatin into the broth and heat over a medium heat.

From the specified amount of ingredients, you can make 2 pour dishes of about 30x20 cm in 12 servings or one larger dish. I'll do two. Pour a thin layer of broth - 3-5 mm into the bottom, refrigerate for 15-20 minutes. Keep the rest of the broth at room temperature so that it does not freeze.

While the first layer cools, prepare the filling. Cut the beef 4-6mm thick. Rinse and peel the lemon. Cut it into half rings as thin as possible. Cut arbitrary figures from carrots. I was making flowers. To do this, using a cut pipette, I cut out circles of different diameters. So that the carrots look neat in the filling, work with it so as not to crush and break the pieces.

Put the filling on the frozen layer at will. First, meat, carrots, lemon. Rinse the greens, dry and disassemble into leaves. Finish the composition with greens. In a slightly thin trickle, to ensure only the filling is glued, pour over the filling. ! If you add too much stock, everything will just float. Refrigerate again.

So fill another 3 layers until you cover the entire filling.

This is what I got the second dish. Do not throw away the broth that remains. Pour it in a thin layer in a flat shape and cool in the fridge - it can be used before serving to decorate. I cut it into triangles and put it around the perimeter. On the joint between the triangles and the edge of the whole filling put finely chopped frozen broth.