Jellied Meat with Cartilage

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

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.