Homemade jellied meat stimulates the appetite and so invites you to try at least a piece, which will not be easy to limit yourself.
Cooking time 7 hours
Pork legs 1 piece
Beef knee joint 1 piece
Beef tail 2 pcs
Beef 300 g
Onion (large) 1 pc
Carrot 1 pc
Salt to taste
Bay leaf 2 pcs
All meat parts are well washed and cleaned. Put everything in a saucepan and cover with cold water. Add peeled whole onions and carrots.
Bring over high heat until boiling, remove foam and reduce heat. Remove the vegetables after an hour. Cook over low heat for 6-8 hours. Until the end of cooking for 15-20 minutes, add bay leaf and peppercorns. Turn off the stove and let cool slightly.
Remove the meat and place completely, cool.
Strain the broth through 4-6 layers of gauze.
Separate the meat from the bones and disassemble it into fibers by hand.
Mix meat with broth, salt, add garlic, passed through a press, black pepper (optional).
Put the meat and broth on the bottom of bowls and containers convenient for you, cover with lids and put in the refrigerator overnight.
When serving, simply turn the bowl over onto a plate and add the jellied meat. Decorate with herbs. Serve with mustard and table horseradish.