Jellied beef
4 servings
300 minutes
Jellied meat is conveniently cooked in a slow cooker. You set the cooking time, and its ceramic pot slowly heats up and performs three modes, including simmering, bringing the meat to such a state that the fibers instantly jump off the bone.
1
Place beef on the bone (bone is a must), carrot, bay leaf, a small bunch of thyme and parsley, clove, and allspice in a pot and cover with three liters of cold water. Bring to a boil and simmer for five hours. Strain the broth through a fine sieve. When the meat cools, chop it finely.
- Beef with bones: 1 kg
- Carrot: 2 pieces
- Bay leaf: 2 pieces
- Thyme: 15 g
- Parsley: 30 g
- Black peppercorns: 5 piece
- Carnation: 5 piece
2
Mix chopped parsley, minced garlic, mustard, olive oil, a pinch of salt and pepper, and vinegar with the meat.
- Parsley: 30 g
- Garlic: 1 clove
- Mustard: 0.5 teaspoon
- Vegetable oil: 1 tablespoon
- Vinegar: 1 teaspoon
3
To remove the jelly and cut it, the mold can be lined with plastic wrap. For beauty, a little broth is poured into the mold first — then, when it hardens, meat is added, more broth is poured, and it is cooled again. In a time and energy-saving mode, the meat is placed in the mold, covered with broth, and put in the refrigerator for about six hours.