Such a dish as jellied meat is prepared a day before serving. Jellied meat is easy to prepare and always successful among guests. It can be prepared in one large mold or in a small portion mold.
It is necessary
-
- 2 beef legs;
- 1/2 lips;
- 1 spoonful of salt;
- 1 piece of different roots;
- 1 onion;
- some spices;
- 2 eggs;
- 1/2 cup vinegar
Instructions
Step 1
Before you start cooking the jellied meat, beef legs should be soaked in cold water for about two hours.
Step 2
Scald two beef legs and ½ lips well with boiling water. Scorch them over a fire and then peel them as best you can. Remove the hooves, carefully cut off the rough skin with a knife.
Step 3
Break your legs into pieces, and chop up the brain skirts and put all this in a cast-iron cauldron or another saucepan. Add salt, various roots and spices, not crushed or chopped.
Step 4
Cover with cold water, cover and put on fire. When the water boils, skim off the foam and reduce heat to low. Boil for a long time. Add as the water evaporates.
Step 5
When the roots are ready, take them out and set them aside. And continue to cook the rest until the meat is free to separate from the bones, and the broth itself turns out to be a sticky consistency. The ideal cooking time for meat is about six hours.
Step 6
Once you're done, strain the broth through a cloth into a clean saucepan. Cut the meat, and do not forget to remove the bones.
Step 7
Pour the strained broth back into a clean cast-iron cauldron, add two raw eggs, stir well and let it boil twice. Then strain the broth again and add a little vinegar.
Step 8
Put the chopped meat in a mold, add chopped roots if desired and pour over the broth. Let cool slightly at room temperature, then refrigerate.
Step 9
Horseradish with vinegar, salt and sugar, or mustard and vinegar are separately served with jellied meat. You can decorate the jellied meat with parsley.
