fetlock joint of beef 0.5 pieces
pork legs 2 pieces
pig ears 1-2 pieces
shin of beef 750 grams
onion 1 piece
carrot 1 piece
pepper black pepper to taste
allspice to taste
bay leaves 2-3 pieces
salt to taste
minced garlic to taste
Fetlock joint, pig’s trotters and ears cleaned and rinsed.
Fold in a large saucepan with the beef Shank, severed into pieces. Cover with water, bring to a boil and cook for 5 minutes. Drain, rinse all the components of meat, folded into a saucepan, cover with fresh water, bring to a boil and cook on low heat for 2-2.5 hours.
Spoon gently collect the fat, resulting from above.
The broth salt to taste, add the peeled onion and carrots, black pepper and allspice and bay leaves.
Cook for about 1.5 hours more.
The legs and the meat removed from the broth, remove the bones and cut into arbitrary pieces.
The a la carte or molds in great shape to put finely chopped garlic, meat ingredients, pour broth and refrigerate until complete solidification.
Serve jelly as cold snacks with horseradish, mustard and garlic paste.