Jellyfish (beef jelly)

Scorch the beef legs, cut into 3-4 parts, pour cold water and leave for at least 3-4 hours, preferably at night. Then drain the water, throw out the legs with a knife, put it in a saucepan, pour cold water. Bring to a boil, remove the foam and cook over low heat with a slight shaking of the surface for 4-6 hours until the meat is easily separated from the bones. An hour before the end of cooking, add meat, salt, pepper, bay leaf to the pan, you can additionally put a whole onion and carrot. When ready, strain the decoction through a colander, vegetables and spices throw away, carefully sort through the legs with your hands, separating the meat. Finely chop all the meat, mix with the broth, pour into molds and refrigerate. The two-layer jellyfish looks beautiful: the lower layer is meat, the upper layer is transparent. To get this kind of jellyfish, add a little stock to the chopped meat, squeeze out the garlic and mix. Decompose the mixture into moulds in an even layer. Then carefully, using a spoon or a wide knife lowered into the mold, add a thin stream to the rest of the broth. Refrigerate to set.