Transparent beef jelly beef jelly

Put the washed meat in a saucepan and pour cold water (3 liters). The meat should be completely covered with water. On high heat, bring the pan with meat to a boil, and then make a minimum fire so that the broth practically does not boil. Carefully remove the foam from the surface of the broth until it stops appearing. Cook the meat without a lid for 6 hours. At this time, peel the carrots and onions and an hour before the end of cooking, we send the vegetables to the broth along with pepper and bay leaf. Do not forget to add salt to the contents of the pan. After the meat is cooked, remove the vegetables and spices from the broth. We leave the carrots for decoration. We transfer the meat to a dish and release it from the bones. In a wide form with high sides we put the meat divided into fibers. Sprinkle chopped garlic on top. Fill the meat with strained broth and decorate with circles or figures of boiled carrots. We cool the jelly and send it to the refrigerator for freezing overnight. Before serving, remove the resulting fat. We serve beef jelly with horseradish or mustard. Enjoy your meal!