The smell of Jelly without vegetables is such an effective invitation that even the person who declared five minutes ago that he is not hungry at all will look into the kitchen. There are no carrots, no peas, and no parsley waving on top. It's a jelly, not a vegetable display: meat, garlic, pepper, and clear, quivering juice. Once the lid is lifted, diet plans politely move to the next day.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Clean the meat thoroughly, put it in a large pot and cover it with cold water. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Heat very slowly, skim off the foam, then add the onion, garlic, pepper and salt carefully. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook uncovered for 4-5 hours, just simmering; boiling vigorously makes the broth cloudy. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Bone the meat and divide into bowls. Skim and carefully strain the cooking liquid, then chill it in a cold place. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- If a drop of juice on the cold plate quickly congeals, you have won; if not, keep cooking. Carrots still won't come in.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.