Jelly Without Gelatin

Ingredients

• Beef Shank 1 piece
• Oxtail 1 piece
• Beef 0 lbs
• Water 5 qt
• Onion 1 head
• Carrot 1 piece
• Celery stalk 1 piece
• Ground Black Pepper 6 pieces
• Salt to taste
• Horseradish Leaves to taste
• Mustard Greens to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Place the hoof and tail in a pot and cover them with cold water. Put it on the heat and bring to a boil.

Step 3

Once the water comes to a boil, reduce the heat and skim off the foam.

Step 4

Add the carrot, celery, and onion. You can leave the onion unpeeled, as the skin will give the broth a golden color. Simmer for 4 hours over low heat.

Step 5

In a separate pot, bring water to a boil, add the meat, and bring it to a boil again.

Step 6

Transfer the partially cooked meat to a pot with the broth and simmer for another 3 hours, skimming off any foam if necessary. The water should reduce by about half. Half an hour before it's done, generously salt the broth. It should taste slightly oversalted.

Step 7

Strain the prepared broth, allow the meat to cool slightly, and discard the vegetables and peppercorns. To ensure that the broth will set without gelatin, you can dip your finger into it and wait for it to dry — your finger should become sticky.

Step 8

Add the crushed garlic through a press to the broth and season with more salt if needed.

Step 9

Shred all the meat into fibers and chop it finely.

Step 10

Place the meat in one large container or in individual molds for aspic. Pour in the broth, allow it to cool completely, and then refrigerate until set.

Step 11

Serve the jelly with mustard or horseradish.