Beef knuckle roll

After soaking the input knuckle for a couple of hours, scraping off the seals and other filth from it, we start cooking.

As an option – you can put fried mushrooms together with beef or instead of it. (I did it without mushrooms)

We cook meat like jelly in water for at least 4 - 5 hours. Put the peeled onion and black and fragrant peas in the water. Add salt 30 minutes before the end of cooking, 5 minutes before the end of cooking + bay leaf.

Put the finished meat on plates, let it cool down.

Finely chop the garlic.

Having cooled down the knuckle, laying it on a clean gauze, we take out the bone. Sprinkle with garlic, pepper, salt, if necessary, herbs..

Instead of bones in the center, we put beef (mushrooms can be both).
We bring together the edges of the knuckle by pulling the gauze together, twist as tightly as possible. We turn up the edges of the gauze,

We put the roll from the knuckle into a suitable saucepan And put it under pressure (1-1.5 kg) in the refrigerator for 6-7 hours.
Bon appetit.