My grandmother always had the most delicious jelly. She cooked it for the holidays, when the whole family gathered at a large table. Perhaps the secret was that the onion was put in the pan along with the husk!
Ingredients
Step-by-step cooking recipe
Scrape the pig's ears thoroughly with a knife and rinse. Wash the beef under running water and cut into large pieces.
Put the ears, both types of beef, bay leaf, cloves and black pepper in a deep saucepan. Add the onion along with the husks, peeled carrots, pour in cold water and cook for 4 hours over low heat.
Fish out the onion, bay leaf and throw it away. Add salt, finely chopped garlic cloves and continue to cook for another 30 minutes.
Cool the meat slightly, separate from the bone, cut into small pieces and arrange on plates.
Strain the broth through cheesecloth and pour into plates. Ideally, the liquid should cover the meat on the finger.
Sprinkle with chopped dill and leave for 1.5 hours at room temperature.
Transfer the plates to the refrigerator. After 8-10 hours, the jelly will be ready.
