Making jelly meat used to be a big production, but thanks to the slow cooker, it’s now much simpler. Just discard the first broth and let it simmer for 6–8 hours—no fuss!
- 1.5 kg beef shank
- 1/3 beef tail
- 2 chicken breasts
- 2 celery stalks
- 2 carrots
- 2 onions
- Sea salt and black pepper to taste
Start by rinsing the meat: 1.5 kg of beef shank, a third of a beef tail, and two chicken breasts. Place everything in a regular pot, cover with water, bring to a boil, and simmer for 5–7 minutes. Then, discard this first broth — this step ensures a clear final result.
Next, transfer the meat to the slow cooker, add two celery stalks, two whole peeled carrots, and two onions (peeled but left whole). Season with salt and pepper. Cook on the "Low" setting for 6–7 hours. If you love garlic, toss in a few cloves an hour before finishing or squeeze minced garlic into the broth later.
Once done, remove the meat — it should fall off the bones easily. Shred it into containers, then strain the broth (discard the celery and onions). You can slice the cooked carrots into rounds and arrange them with the meat for presentation. Pour the clarified broth over everything and refrigerate until set.
The magic lies in the simplicity: the beef tail releases enough natural gelatin, so no pork rinds or extra gelatin are needed. The result is a delicate yet rich jelly, lighter than traditional versions but equally satisfying.
Start by rinsing the meat: 1.5 kg of beef shank, a third of a beef tail, and two chicken breasts. Place everything in a regular pot, cover with water, bring to a boil, and simmer for 5–7 minutes. Then, discard this first broth — this step ensures a clear final result.
Next, transfer the meat to the slow cooker, add two celery stalks, two whole peeled carrots, and two onions (peeled but left whole). Season with salt and pepper. Cook on the "Low" setting for 6–7 hours. If you love garlic, toss in a few cloves an hour before finishing or squeeze minced garlic into the broth later.
Once done, remove the meat — it should fall off the bones easily. Shred it into containers, then strain the broth (discard the celery and onions). You can slice the cooked carrots into rounds and arrange them with the meat for presentation. Pour the clarified broth over everything and refrigerate until set.
The magic lies in the simplicity: the beef tail releases enough natural gelatin, so no pork rinds or extra gelatin are needed. The result is a delicate yet rich jelly, lighter than traditional versions but equally satisfying.
