Jelly from a knuckle in a slow cooker

Prepare the knuckle: rinse thoroughly under running water, then pour cold water for about an hour.

Next, we separate the meat from the bones, remove the fat.

In the bowl of the slow cooker we put both meat and bones, as well as garlic, pepper, juniper berries, salt. Fill with water and cook on the "Quenching" mode for 5 hours. At the end, the broth should be thick and have a sticky consistency. If after 5 hours it will not be as it should be, we continue to cook on the same program for another 1 hour.

Filter the cooled broth, pass the meat through a meat grinder. Put the minced meat in the bowls and pour the broth. We send the jelly to freeze in the refrigerator for 3-4 hours.

The dish is cut into pieces and served with mustard, horseradish or any other sauce to taste.

Bon appetit!