RECIPE
1.1kg Pork knuckle
2.1kg beef
3.1 onion
4.1 carrot
5. Bay leaves 2-3 pieces
6. Black peas 7-10pcs
7. Salt to taste
8. Garlic 2 cloves
I must soak the meat prepared for the jellied meat in water. This is to get rid of the blood in the meat and to make the jelly transparent. In the morning I pour out the water, and after washing the meat, I put it tightly in a saucepan in which I will cook the jellied meat. Then I pour in water so that the water covers the meat by 3-4 cm. I put the pan on the fire. Until I cover the pan with a lid. As soon as it boils, I pour out the water, then I pour the water there, onions, carrots, laurel peppers, salt and cook over very low heat for 4 hours
It is very good if the jellied meat does not boil, but slightly gurgles. With a strong boil, the jellied meat turns out to be cloudy.
Add the garlic to the broth, leave for about 5 minutes and filter
We try the broth - the broth needs to be slightly salty
Fill the meat with broth. We put the jellied meat in the refrigerator to freeze.
Separate the meat from the bones and disassemble into small pieces.
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