Jelly with beets

Main Dishes

Ingredients

• Pork knuckle - 1 piece (1400 gr.)
• One beef leg (somewhere 2500 gr), immediately ask to be cut
• Meat (beef, meat) - 850 g,.
• 2 turkey wings (this is a guarantee of hardening without gelatin)
• Onions - 2 amount,
• Salt - 2 tbsp. (approximately, salt stronger than ordinary broth)
• Black pepper peas - to taste (handful)
• Bay leaf - 3 amount,
• Garlic - 5-7 cloves,
• Water - 6 liters.

Directions

1. scorched and peeled beef legs rinse well under water with a brush cut into pieces put in a large saucepan (tank) where you will cook the jellies. Rinse the knuckle and beef, peel the onion and put it whole, together with the meat, in the same pan.
2. For each kilogram of shanks and meat pour about 1 liter of water. It is necessary that the water covered the meat somewhere by 5 cm. I had a total amount of 5 kg. shanks and meat, I poured 6 liters of water (so 5 liters was not enough and the meat was not completely filled with water).
3. Bring the contents of the pan to a boil over medium heat, reduce the heat to a minimum and cook the jellies for 8-9 hours, covering with a lid. Cook over low heat!
4. Do not forget to descale at the beginning. Constantly remove the fat from the top of the broth (I don't like the layer of frozen fat on top of the jelly).
5. An hour before the end of cooking, salt the jellies, put pepper peas and bay leaf.
6. The jelly is ready when the meat is easily separated from the bones, and when you process the meat, the fingers stick to each other.
7. Remove the meat from the broth, separate from the bones and chop finely.
8. Finely chop the garlic cloves with a knife (in no case through a grater) and mix with chopped meat.
9. Be sure to strain the broth (I strain through a sieve with gauze folded in 3-4 layers).
10. Put the meat in plastic boxes at 1/3 of the height and pour the strained broth (1 half of the broth per box).
11. I got meat and broth for exactly 20 boxes all tutelka-in-tutelka))))
12. Cool the jelly to room temperature, cover with lids and put on the balcony. Serve, of course, with beets!))
13. I love the taste of meat in the cold, so no carrots, celery roots, parsley, etc. I do not put. Only onion, salt, pepper and bay leaf.
14. Salt the jelly only at the end, an hour before the end of cooking!
15. If you add salt at the beginning of cooking or even in the middle, the salt will stop dragging the broth. You need to salt the jelly a little harder than regular broth, otherwise it will be tasteless after it hardens.
16. Boil the jellies should be from 5 to 10:00 at a slow boil. It all depends on the amount of broth and the quality of the meat.
17. To make the jelly transparent and well frozen, you can not add water, stir during cooking, so it is better to immediately determine the amount of water and do not let the broth boil strongly.
18. Cook the meat in a large container, constantly skimming the foam. The pan for jelly should not be heavily stuffed with meat, because during cooking the meat increases in volume. The water should completely cover the meat.
19. Jelly can be prepared from one type of meat - beef, pork, poultry. But it tastes best when it's a mix of meats, such as beef and pork.
20. To solidify the jelly, the broth is cooked from pork or beef legs, ears, lips, tails and knuckles. These parts of the carcass contain collagen, which gives the broth stickiness.
21. A simple and at the same time very tasty salad.
22. Boil beets, peel,
23. rub on a grater with the smallest eyes.
24. Add horseradish: store-bought, or rub the root. If you add the root, then an additional 1 tbsp. vinegar, 0.5 tsp. salt and 0.5 tsp. sugar.
25. Stir to salt if desired.