Beef jellied meat

Cooking time:

8 hours

Active time:

50 minutes

Complexity:

Average

Let it brew

A good jellied meat takes patience and time, but the result is worth it! And you can also cook it in advance so that on the day of the celebration you can simply bring it to the table and enjoy it .

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Recipe "Beef jellied meat"

Ingredients for 4-5 servings

beef on sugar bone (knee)

1 kg

onions

150 g

carrots

100 g

garlic

2 cloves

bay leaf

2 g

black peppercorns

3 pcs.

allspice peas

3 pcs.

gelatin instant

30 g (per 2 l broth)

salt

5 g

ground black pepper

1 g

Step 1/8

Put the pre-washed meat in a 5-liter saucepan. Cover it with water and bring to a boil. When the foam appears, drain completely.

Step 2/8

Pour clean cold water into the pan, lay out the meat and bring back to a boil. Then turn down the heat, cover and simmer for 1 hour. Do not forget to remove the foam so that the broth is clean and transparent.

Step 3/8

Add whole onions, carrots and peppercorns to the pan. Cook for about 4-5 hours over low heat, covered. Make sure that the broth does not boil much.

Step 4/8

Add the salt, bay leaves and roughly chopped garlic. Cook for another 1.5 hours until the meat is well removed from the bone.

Step 5/8

Turn off the heat and leave the stock to cool slightly. Take out the meat, and remove the bones and vegetables.

Step 6/8

Strain the broth through a sieve. Salt and pepper if necessary (it should be slightly salted).

Step 7/8

Soak gelatin in 180 ml of water for 10 minutes. Add the swollen gelatin to the stock, warm it to near the boil, then remove from the heat and combine with the meat.