Classic jelly made of knuckle and other meat

Beef knuckle and legs must be chopped. Cut the meat into pieces weighing 200 grams. Wash with extreme care. Put the bones and meat in a large saucepan. Fill with water to completely cover the contents. At high heat, bring to a boil, then reduce the heat to a minimum.

To make the future jelly transparent, do not be lazy to remove the foam. The more often, the better.

When our masterpiece has boiled a little, it is necessary to add salt. The broth should languish for 4 hours.

Put the seasonings and roots in a saucepan. Simmer for 2 hours. Turn off the stove. Using a slotted spoon, remove the meat. Cut the carrots into slices. Disassemble the meat into small pieces, small cartilage will also come in handy.

Strain the liquid. It is possible through a colander several times. Put carrot rings, meat and small cartilages on the bottom of the plates. Pepper and pour over the broth. Let it stand in a cool place for 4 hours and you can enjoy a delicious jelly.