CALCULATION OF THE REQUIRED PRODUCTS 1. Take 200 grams of raw meat on each form volume with a large soup plate. A total of 600 g of meat (without bones). 2. Water need to take 2.5 times more than the weight of the meat, minus the volume of water for soaking gelatin. A total of 600 x 2.5 = 1.5 liters 1 Cup minus 3. Gelatin. Look on the package – usually recommend 10 g of powder for every 0.5 liters of liquid. So I need 30 g of gelatin. But it will be "soft", "quivering" jelly. So jelly you could cut with a knife, taking 40-45 g of gelatin. 4. Garlic. I put a lot – 2 medium cloves on each plate, plus 2-3 cloves in the broth.

TRAINING. In my recipe, special meats, this is my know-how. Meat should be cut across the grain flat slices 2 cm thick as steaks.

If you want to be very clear broth - soak the meat in cold water for at least 1 hour and then boil and drain the first broth.

COOKING. Put pieces of meat on the bottom of the pan or slow cooker (just in a bowl in a single layer fits 600 – 800 grams of meat). Pour 1.25 l of water. Immediately add the onion-carrot-celery, spices and half the salt. Programmable slow cooker – mode SUPPRESSION, time (3)-5 hours. If needed, turn the mode immediately and go to work or sleep. If you cook in the pan, the pieces of flesh you can cook for 3 hours.

COMPLETION. Half an hour before the end of cooking, again involved in the work. 1. Try, pepper and salt to taste. 2. Soak gelatin in a glass of water, but the pan I take a little more to fit here strained broth. 3. Cut the garlic (6 cloves) diced so finely as you can.

4. Spread it on plates (moulds).

5. The remaining garlic three on a fine grater into the pot on the gelatinous mass.

6. When finished cooking time, take out the meat and strain the broth into a saucepan with the gelatin and stir thoroughly. 7. Now the most interesting. Because the meat was sliced on purpose, just take the fork and it separated by thin chunks of meat into pieces –"snopake" fibers.

It takes me literally 2 minutes to "tear" all the meat.

8. Meat spread on garlic in the bowl and pour the broth.

And in conclusion. Yes, I live in the city and forced to make due with what is near the hypermarket. Yes, time is a pity, but I spent a minimum of forces in all three stages of cooking. But in the end turned out delicious transparent jelly, against which there are no objections and nutritionists. And family members and is received with great enthusiasm.