Meat Jelly

Meat jelly is one of the favourites served during home arranged parties. It is served cold with lemon juice or vinegar (10 percent, non flavoured, available in Polish shops).

Ingrediens:

Beef (1 kg)
Fresh bacon (in a block, 0.5 kilo)
Pigs‘ trotters (2)
2 carrots (peeled and chopped in small squares)
Can of peas
3 bay leaves
Salt
Pepper
Gelatine (meat gelatine, available in a Polish shop, 1 pack)
Chopped parsley

Preparation:

Boil carrots and place them in a separate bowl to cool down.
Place trotters in a big pan, will it with water and bring it to boil. Add beef cut in big thin chunks and bacon. Boil it all till tender. Make sure the meet is always covered with water.

Add all spices.

If necessary, add water when needed. Boiling will take even up to 3 hours.

Once the meat is boiled (check with a fork, if it goes though the meat, it’s ready), remove it from the pan. Remove bay leaves and add carrots and drained peas.

Shred the meat: beef and trotters and add it back to the stock. Bring it back to boil and turn the heat down. Check the taste. Add chopped parsley.

Slowly add 1 pack of gelatine, stirring the mixture constantly.

Do not boil. Just keep hot on a low heat.
Pour the mixture into deep bowls. Once cooled down, place in the fridge. Before serving, remove from the fridge, make sure the edges are loose, turn the jelly upside down and dispose onto a flat plate.

Serve cold, straight from the fridge, cut into half, half again and each piece in half again.

Serve on a big plate as a whole with vinegar in a separate jug.