|Beef meat — 1kg|
|Beef leg — 1 piece|
|Carrots — 2 pcs|
|Onion — 1 piece|
|Garlic — 3 teeth|
|Salt — To taste|
|Ground black pepper — 0.5 tbsp.l|
|Bay leaf — 2 pcs|
|Canned green peas — 100g|
|Leek — 1 pc.|
|Parsley — to taste|
A dish that no festive table can do without — pork leg jelly
How to cook a Portioned meat jelly with vegetables
Delicious, fragrant, tender meat jelly … no festive feast can do without a good jelly. According to this recipe, an excellent pork leg jelly is obtained
Clean the beef leg thoroughly, rinse. Divide into 2-3 parts, put in a saucepan. We send the meat there, fill it with cold water to cover the meat.
We put it on the fire, after the water boils, we turn down the fire. Add salt, pepper, garlic and bay leaf.
Peel the onion, rinse and throw it into a saucepan. Peel the carrots, rinse and also send them to the pan. Cook for 4-5 hours, adding water (after evaporation).
Remove the meat, sort it out, cut into cubes, cut the carrots into circles. Strain the broth. Rinse the greens.
In small saucers on the bottom we put green canned peas 1 tbsp .spoon, then carrots, meat and greens (you can alternate). Pour the broth. We send it to the refrigerator until the jelly is completely frozen.
We put lettuce leaves on a plate, meat jelly on top. Serve with mustard and lemon slices.