Jellied meat is a cold meat appetizer that is used to decorate the festive table. This dish is quite simple and delicious at the same time.
It is necessary
- One pork knuckle
- 500 grams of the back of the beef,
- 2 onions
- 3 carrots,
- 8 peppercorns,
- one bell pepper,
- some capers and olives,
- some salt.
Instructions
Step 1
We wash the meat and scrape it with a sharp knife. Fill the meat with water and leave aside for three hours. After three hours, rinse the meat under running water.
Put the meat, cut into several pieces, into a saucepan and fill it with water.
Bring the meat to a boil over medium heat and drain the water.
Fill the meat with water, rinse it and put it back in the pot (preferably clean).
Fill a pot of meat with water. Take a larger pan, it is more convenient to cook this way.
The water should cover the meat by two fingers.
Step 2
We put the meat on a low heat, slightly open the lid and cook for six hours.
After four hours of cooking, add the onion and carrots to the pan.
We disassemble the meat into fibers.
Cover the meat bowl with a bag or plastic wrap. This will keep the meat tender.
Step 3
Strain the broth. Add peppercorns and lavrushka to the broth, salt a little.
We put the pot with broth on the fire and bring to a boil. Pour the prepared meat with broth.
Add bell pepper, some olives and capers to the forms for jellied meat.
We put the forms with jellied meat in a cool place to solidify. It is better to cook jellied meat in the evening to leave the molds to cool overnight. Enjoy your meal.
