Russian Cuisine

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  Jellied Beef


Singe beef legs or head and rinse it using a stiff brush or scrape with a knife. Put the beef into a saucepan, pour in some boiling water, and boil it for 2-3 minutes. Rinse again, pour in boiling water and boil the beef over low heat until the flesh is easily removed from the bones. 20 minutes before finishing boiling add black hot peppercorns, bay leaf and salt. Filter the broth through a thin cloth. Remove the flesh from the bones with a fork and cut the flesh into pieces. Place the beef in trays or bowls, add crushed garlic, crushed black peppercorns chopped fresh greens (dill or parsley). Pour the filtered broth evenly in each of the forms and let the jelly set in a cool spot or in the refrigerator. To enrich the jelly with vitamins and minerals, season the meat with chopped boiled carrot, parsnip or celery before pouring in the broth. Boil the vegetables separately in some water.

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