Description
A layer of cranberry jelly adds filler acidity and a good foil for the meat flavor.
Ingredients
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Beef
500 g
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Carrots
1 piece
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Onion
1 piece
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Bay leaf
3 piece
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Salt
-
Black pepper
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Gelatin
30 g
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Berry sauce
5 tsp
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Lemon juice
1 tsp
Cooking
Meat, carrots and onions add to the pot, cover with water. Season with salt, add Bay leaf and cook for one hour.
Soak gelatine in a little cold water for 40-60 minutes.
Carrots cut into cubes.
To do the same with the meat.
Strain the broth. Take 500 ml. Of the rest can cook soup. 3/4 of gelatin to add to the broth and bring to a boil, remove from fire and cool.
The sauce diluted in a little water to make a thick juice. Add the lemon juice. To layer howled brighter, I refreshed it it beet juice. Enter the remaining gelatin and bring to a boil.
Begin to lay the rows in the mold. Carrots.
Meat. Leave half an inch to the top.
Fill with broth, leaving the edge for the jelly. Put in refrigerator until firm.
Then pour to the edge of the cranberry jelly and again put away in the fridge.
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