Knuckle and beef jelly
Composition / ingredients
18
servings:
Cooking method
1. The knuckle and beef meat are thoroughly washed and put in a saucepan, we also put onions and carrots there entirely.
2. As soon as it boils, we remove the foam with a slotted spoon. Cook on low heat for several hours. Readiness is easy to determine, the meat easily lags behind the bones, and a drop of broth between the fingers should be sticky. Add salt and dry spices.
3. Filter the broth through a sieve, and divide the meat by fibers.
4. Put the meat on the bottom of the container and pour the broth.
I try to remove all the fat from the surface of the broth with a spoon.
5. We put the jelly in the refrigerator for several hours until it hardens.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pork knuckle - 294 kcal/100g
