Oxtail jelly - recipe

VT-4209

Preparation:
1. Soak gelatin in cold water (half a glass) until swollen.
2. Wash the tails thoroughly, chop into pieces, put in a bowl.
3. Fill with water so that the water level is 5-6 cm above the meat level. Switch on the Cooking / Meat program for 1 hour 30 minutes. When the broth boils, remove the foam.
4. One hour before the end of cooking, add the peeled carrots, celery stalk and whole onion, season with salt and continue cooking until the end of the program.
5. Start the program "Multipovar" , set the temperature to 95 ° C for 4 hours.
6. At the end of the program, remove the tails from the bowl, cool, separate the meat from the bones. Disassemble the meat into fibers and put in a mold. Decorate with boiled carrots and boiled egg slices. Strain the broth.
7. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the meat in the form.
8. Wait until it cools down and refrigerate until it solidifies.
9. When serving, turn the mold over onto a dish, cover with a hot towel so that the jellied meat will lag behind the mold. Serve with horseradish and mustard.
Tip:
To reheat the cooled jellied broth, turn on the Multi Cook program and set the temperature to 100 ° C for 10 minutes.

VT-4213

Preparation:
1. Soak gelatin in cold water (half a glass) until swollen.
2. Wash the tails thoroughly, chop into pieces, put in a bowl.
3. Fill with water so that the water level is 5-6 cm above the meat level. Turn on the program "Jellied" for 3 hours. When the broth boils, remove the foam.
4. One hour before the end of cooking, add peeled carrots, celery stalk and whole onion, salt.
5. At the end of the program, remove the tails from the bowl, cool, separate the meat from the bones. Disassemble the meat into fibers and put in a mold. Decorate with boiled carrots and boiled egg slices. Strain the broth.
6. Pour the broth into a bowl and turn on the Reheat program. Do not bring to a boil.
7. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the meat in the form.
8. Wait until it cools down and refrigerate until it solidifies.
9. When serving, turn the mold over onto a dish, cover with a hot towel so that the jellied meat will lag behind the mold. Serve with horseradish and mustard.

VT-4214

Preparation:
1. Soak gelatin in cold water (half a glass) until swollen.
2. Wash the tails thoroughly, chop into pieces, put in a bowl.
3. Fill with water so that the water level is 5-6 cm above the meat level. Switch on the program "Multipovar" , set the temperature to 100 ° С for 3 hours. When the broth boils, remove the foam.
4. One hour before the end of cooking, add peeled carrots, celery stalk and whole onion, salt.
5. At the end of the program, remove the tails from the bowl, cool, separate the meat from the bones. Disassemble the meat into fibers and put in a mold. Decorate with boiled carrots and boiled egg slices. Strain the broth.
6. Pour the broth into a bowl and turn on the Reheat program. Do not bring to a boil.
7. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the meat in the form.
8. Wait until it cools down and refrigerate until it solidifies.
9. When serving, turn the mold over onto a dish, cover with a hot towel so that the jellied meat will lag behind the mold. Serve with horseradish and mustard.

VT-4217

Preparation:
1. Soak gelatin in cold water (half a glass) until swollen.
2. Wash the tails thoroughly, chop into pieces, put in a bowl.
3. Fill with water so that the water level is 6–7 cm above the meat level.
4. Switch on the program "Multipovar" , set the temperature to 100 ° C for 3 hours 30 minutes. When the broth boils, carefully remove the foam.
5. One hour before the end of cooking, add peeled carrots, celery stalk and whole onion, salt.
6. At the end of the program, remove the tails from the bowl, cool, separate the meat from the bones. Disassemble the meat into fibers and put in a mold. Decorate with boiled carrots and boiled egg slices.
7. Strain the broth, pour into a bowl, add the swollen gelatin, stir thoroughly and turn on the Multi-Cook program, set the temperature to 95 ° C for 10 minutes to warm the broth.
8. Pour the broth over the meat in the mold. Wait until it cools down and refrigerate until it solidifies. Serve with horseradish and mustard.
Tip:
When serving, turn the form over onto a dish, cover with a hot towel so that the jellied meat will lag behind the form.