When buying a knuckle, ask to immediately cut it into two parts. Tubular bones usually split, so the pieces of meat should be thoroughly washed at home. Beef knuckle jelly is cooked without the addition of thickeners and always freezes perfectly.
Ingredients
Step-by-step cooking recipe
Wash the beef knuckle and place it in a saucepan with cold water.
Add bay leaf, black pepper and peas and cook for 4 hours over low heat.
Add the peeled onion and cook for another 30 minutes.
Put the knuckle on a plate and put it aside to cool.
Strain the broth, add ground pepper, salt and garlic passed through the press. Boil for 3 minutes.
Separate the meat from the bones, finely chop and arrange into molds.
Pour the broth and put it in a cool place for 6 hours.
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