Jellied meat
Recipe Ingredients
- 10.5 oz beef (sirloin)
- 1 oz gelatin
- 2 carrots
- 1 onion
- 2 eggs
- bay leaf
- peppercorn
- greens (parsley, fennel, etc)
- cranberry for decoration
Preparation
Soak gelatin in cold boiled water for 1 hour.
Place meat, cleaned carrots and onion in the sauce pan. Add 50.5 oz water and bring to a boil. Add bay leaf, pepper, salt and boil until the meat is ready.
Then filter the broth (you will only need 34 oz of broth), add gelatin, place on heat and bring to a boil, but do not keep boiling.
Pour the broth with gelatin into molds, so it would be ½-1” thick. Place in the fridge and so it would jellify.
Place designs from eggs, greens and cranberry on the solidified jelly. Pour the broth, so it would cover the designs. It is done this way, so the designs would not lose their shape. Place in the fridge again until jellified.
At the same time, cut the meat into small pieces.
Place the meat on solidified jelly.
Add broth. Place in the fridge and cool until the jelly fully solidifies.
Carefully flip the finished jelly and serve.
Bon appétit!
