Beef jelly

Pour the moth and meat with cold water at the rate of 1 liter of water per 1 kg of meat, put on the stove, as soon as it boils, remove the foam, reduce the temperature to a minimum. The broth should be cooked for 5-6 hours over low heat, otherwise the broth will be cloudy. An hour before cooking, add salt to taste.

As soon as the meat begins to move away from the bones, we take out all the contents from the pan on a separate dish, cool slightly, separate the meat from the bones. Then we cut the meat finely across the fibers with a knife, and pass the jelly-like mass through a meat grinder along with onions.

We filter the broth, and put all the meat mass into this broth. Bring to a boil, adding spices (simmer over low heat for 2-3 minutes).

Put chopped garlic in a bowl for jelly and pour the meat mass with broth with a ladle. Leave to cool at room temperature and then put in the refrigerator. Before serving, carefully turn the jelly onto a plate, beautifully decorate with herbs and pieces of vegetables.