Meat Jelly
A savory meat jelly made by adding gelatin to meat stock. This variation uses beef shin for a rich flavor.
Ingredients
- 2 pounds Beef shin, cut into 1-inch cubes
- 8 cups Water
- 1 medium Onion, chopped
- 1 medium Carrot, chopped
- 1 Celery stalk, chopped
- 1 Bay leaf
- 1 teaspoon Black peppercorns
- 1 teaspoon Salt (Or to taste)
- 2 tablespoons Unflavored gelatin
Instructions
- 1Cut the beef shin into 1-inch cubes and wash thoroughly under cold running water.
- 2In a large pot, combine the beef shin, water, onion, carrot, celery, bay leaf, peppercorns, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, skimming off any foam that rises to the surface.
- 3Strain the stock through a fine-mesh sieve lined with cheesecloth to remove solids. Discard the solids.
- 4In a small bowl, bloom the gelatin in 1/2 cup of cold stock for 5 minutes. Add the bloomed gelatin to the remaining warm stock and stir until dissolved.
- 5Pour the stock into a mold or individual serving dishes. Refrigerate for at least 4 hours, or until set.