Jellied beef cheeks and tongue: video recipe

2

• Time for preparing

  Contents

  • • 0.0.1 5 h
    • 0.0.2 Medium dish
    • 0.0.3 110kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  5 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  110kcal

• Rating

• Recipe

The most delicious jelly is cooked at home from these parts. heads: from the tongue and cheeks. Well, if you have the buccal part on bones (as in my recipe), then the broth will turn out jelly, thick and very tasty. For greater saturation, you can add legs, they also have a lot of gelling components. Jellied on this the recipe is very tasty and tender.

Let’s get started!

Ingredients

0/8 ingredients

• beef cheeks on bone 5kg
• Bow 3pcs
• 2pcs carrots
• peas 5pcs
• bay leaf 2pcs
• salt 20g
• 5 cloves garlic
• ground pepper 10g

5 ч5 ч 110

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Clean and rinse bones and meat well.
2. Put all the meat in the pan, pour cold water.
3. Peel and add onions and carrots to the meat.
4. Add bay leaf, peppercorns, salt to the broth. by add dried herbs if desired.
5. Cover the pan, put on a slow fire, cook for 4 hours.
6. Remove the pan from the heat, remove all the meat.
7. Disassemble the meat, separate it from the bones and chop.
8. Strain the broth through cheesecloth.
9. Put the meat in a form or plate in which the jelly will be freeze.
10. Pour the broth over the meat.
11. Add fresh garlic squeezed through a press or grated on a fine grater. Pepper to taste.
12. Put the jellied meat in the refrigerator until it freezes, about 2 hours.
13. Serve cold with fresh vegetables and herbs. Have a nice appetite!

Keywords:

• jellied
• jelly
• jelly