Recipe "Jellied Beef":
- 2 beef shank
- 1 kg pulp of beef (shoulder, rump)
- 1 carrot
- 1 onion
- 1 parsley root or parsnip or a piece of celery
- 1 head of garlic
- 3-4 sprigs of celery
- 3-4 sprigs of parsley
- black pepper
- sweet bell pepper
- ground black pepper
- horseradish or mustard feed
Number of servings
The complexity of cooking
New Year, Easter, Christmas, Dinner
Step by step recipe for cooking
Carefully scrape, wash and fold Shanksin a large, preferably vertical, pan. Pour 5 liters of cold water and put on a moderate fire. Once the water boils, reduce heat to low and start to shoot from the surface of the foam and fat. Once the foam is complete, add the onion, cut in half roots, branches of celery, parsley stems, peas black and allspice. Cook without cover at barely noticeable boil for 3-4 hours.
The flesh of beef cut into pieces, add to the bowl or pot and pour the boiling water. Leave for 3-5 minutes.
Pour the boiling water and reload the meat in a potShank. Continue to cook for another 3-4 hours jelly. If necessary, remove the foam. During the cooking time, water must evaporate to about half. Half an hour before end of cooking, lightly salt.
Strain the hot broth through a cloth soaked in cold water. Put in a bowl with cold water to speed cooling.
Separate the meat from the drumstick, flesh to disassemblefiber or cut. Finely chop the parsley leaves, mix with the meat, salt and pepper. The mixture should look overly spiced. Arrange the meat in a patch or a la carte form.
Garlic chop and place in a lined withcloth colander, level. Remove the fat from the surface of the broth. Heat the broth, salt to taste and strain it through a garlic. Pour broth meat, cool to room temperature and place in refrigerator to harden.