Onions and carrots to clean. Meat to clean, rinse, dry with a cloth and tie with cooking string in the manner of a sausage. In the future it will help to slice the meat thin and even slices. On a dry nonstick pan or in the bowl of a slow cooker, quickly stir-fry the meat, coarsely chopped onion and diced carrot until light blush.

Pour boiling water, to finger the bedspread meat, add pepper and cook over low heat at a temperature of 90 degrees 3-4 hours, until a knife will not be free to enter the meat. My slow cooker has the function of slow, and I took it. A couple of hours to salt a little. Cooked meat cool in the broth.

While the meat is cooking you need to marinate the vegetables. Slice the carrots and zucchini in thin ribbons with a vegetable peeler.

Boil water with salt, sugar and lemon juice to your taste, to put vegetable ribbons and bring to boil again. Remove from heat and allow to cool in the marinade. Let it set before Assembly.

Soak gelatine according to the instructions. Meat cut into thin slices across the grain.

Strain the broth, it makes about a liter, bring to a boil and season with spices, soy sauce and spices. To your taste to correct and dissolve in hot broth swollen gelatin. Re-drain.

At the bottom of sudecka pour a thin layer of broth. To thicken, you can in the freezer to quickly. Arrange on a layer of jelly jewelry from boiled in a broth of carrots and greens. Place a layer of meat slices and a layer of vegetables. Just pour the broth. Again a layer of meat a layer of vegetables, a little broth. Give privatise in the freezer. And again to put a couple of layers. To improve grip, I have every slice dipped first in broth, then laid out and filled. When the meat over, pour the remains of the jelly, and cool completely jellied.

When serving, flip the container onto a plate and put on top of a towel soaked in hot water and wrung out. In a minute light potrjahivanie to omit the aspic on a dish. Serve with mustard.