Jellied Meat with Cartilage
Main Dishes • Ukrainian
Description
The cartilage in jellied meat provides a wonderful contrast of textures: there’s thick jelly, pieces of meat, and tiny bits of cartilage that add a delightful crunch to the dish. The beef tail is responsible for the crunch and the cartilage.
Ingredients
- Veal Shank 2 pieces
- Veal Tail 1 piece
- Onion to taste
- Carrot to taste
- Celery salt to taste
- Parsley to taste
- Bay leaf to taste
- Salt to taste
- Green peppercorns to taste
- Garlic to taste
Step-by-Step Guide
Step 1
Place the cleaned veal shanks and tail into a large pot and cover with water. Add the prepped vegetables and seasonings (feel free to omit celery if you don't like it; however, garlic and parsley should be reserved for the final stage). Bring to a simmer and cook on low heat for 5–6 hours (ideally 10 hours).
Step 2
Remove the meat from the bones, chop it finely, and cut out the interarticular cartilage and tail; return everything to the broth, which should be strained to remove all the vegetables. The broth should be clear.
Step 3
Season the prepared broth with salt, finely chop garlic and parsley and add them to the mixture. Stir everything together and pour it into a tray. Place it in the refrigerator and serve after a few hours, when the jelly has set. Ideally, serve with grated horseradish, lightly salted cucumbers, and Borodinsky bread.
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