Description
Surely everyone knows that jelly is different from the jelly not only ingredients, but also geographically and even historically. Today I want to dive into ancient recipes, which are still respected among many peoples in different countries. This kind of jelly appeared for a long time, my source says about the 11th century. Of course, then there were no electric stoves and such "paltry" amounts and weight would be laughed at, but otherwise, everything is pretty close to the source. I think that now this dish has not lost its relevance, especially on the eve of winter holidays, among which are carols.
Ingredients
-
Tail
1.5 kg
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Pasternak
1 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Water
3 l
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Chicken egg
2 piece
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Parsley
0.5 coup
-
Salt
Cooking
So, here are the basic products that we need.
Disassembled pieces of beef tail, wash and put in the pot. Fill it with water. Bring to a boil, diminish the heat to medium and leave to cook for 3 hours.
Now is the time to add the whole onion, the carrots and parsnips. Salt the broth and leave to cook for about another 1 hour. As a result, the liquid should be reduced by half.
Strain the broth through a colander. But don't lighten straining through cheesecloth, etc. Vegetables are discarded as they are no longer required.
Separate the meat from the bones and cartilage. The meat is cut finely should not be, rather, the pieces should remain large. Spread the meat into a suitable container.
Add to the meat halves in advance of hard-boiled eggs, sprinkle with herbs and pour the broth. The liquid needs to close meat and eggs to a maximum of half a centimeter.
Put this preparation in the fridge for the whole night.
Served as a snack. Don't forget the horseradish or mustard. A slice of bread will also be very out of place. Please note that this jelly is not divided into layers: the broth is evenly mixed with the meat.
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