Meat jelly is thick jelly-like dish from meat broth with garlic and spices. It is traditionally served in Ukraine at winter festivities and Easter.
You'll need water, meat (regularly pork), spices and some vegetables in order to make meat jelly. The latter ones are used only in boiling process, but are not added to the dish. Meat with bones containing gelatinous substance that lets it congeal is often used for cooking meat jelly. Sometimes it is made from fish, too.
Meat jelly may be served as main course or as cold snack.
Beef shank 1.5 kg
Onions 100 g
Pepper peas 25 g
Garlic 40 g
Salt 10 g
Stages of cooking
Rinse the meat. Put it in the pot and pour 3 liters of cold water. Bring it to the boil, and then cook over low heat for 6 hrs.
Add the peeled carrot, onion, pepper, garlic and bay leaf one hour before cooked.
When ready, pull meat out of the stock; put vegetables aside – you don’t need them anymore.
Pull all meat out of bones. Put it into the serving bowls.
Pour the meat broth left after cooking into the serving bowls. Sieve the stock before putting it in the bowls. Put the cooled dish in the refrigerator for 2 hrs or more.
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