Beef jelly

1 serving


Scorch the legs, cut into parts and fill with cold water for 3 hours. Then, together with the trimmings, rinse well, put in a saucepan and pour cold water at the rate of 1 kg of meat products
1. 5-2 liters of water so that the water is above the meat level. Close the pan with a lid and bring the water to a boil, removing the foam and continue to cook at low boiling for 6-8 hours. When cooking, remove the fat from the broth 2-3 times. Add carrots, parsley, onions and spices 1 hour before cooking. At the end of cooking, remove the bay leaf and remove the fat. Strain the broth. Separate the finished meat from the bones and chop with a knife on a board, then mix with the broth, salt and cook for 10 minutes. Add chopped garlic to the hot broth. To prevent meat from settling to the bottom, pour into molds and put in a cold place to set. When serving, cut the jelly into equal pieces, put on a dish and arrange with sprigs of parsley greens. Serve sauces, horseradish with vinegar or horseradish with sour cream separately. It is not recommended to defrost the jelly, as it becomes tasteless and watery. In the absence of cold, it is undesirable to cook jelly.