Cold meat without gelatin: recipe – Second courses

Usually, the preparation of such jelly takes a lot of time and effort, because it is necessary to cook not only meat, but also offal (ears, head, tail), which contain natural gelatinous substances.

Such jelly will harden on its own without problems, without the need to add gelatin or agar-agar. By recipe shared on the Smachnoho website.

Cooking process:

1. The beef should be thoroughly washed in cold running water, put in a large pot and covered with water. It is better to leave the pork leg and meat overnight in water (in the refrigerator) so that all the blood comes off. Then the broth will not be cloudy. Rinse again in the morning. If necessary, cut the meat into small pieces so that it cooks faster. Pour…