Beef tail jelly in a slow cooker

To start, prepare the meat. Beef tails and a whole piece of meat are washed under cold water, we get rid of the films and cut into large pieces. If the bowl of the slow cooker allows, you can not cut it.

Beef tails, meat, peeled whole onion, bay leaf, cloves, peppers, one carrot as a whole and salt are put in the bowl of a slow cooker. Fill with water so that it barely covers the entire contents. Turn on the "Soup" mode or just "Cooking" - depends on the company and the functional equipment of the slow cooker - for 35 minutes.

When cooking broths in a slow cooker, the water does not boil off, so you don't have to worry - the amount of liquid will be the same as when loading.

After the end of the mode, turn off the slow cooker, slowly open the lid. Filter the transparent golden broth through a sieve, throw out the vegetables and spices, leave the meat on a plate to cool.

Wash the bowl of the slow cooker from the plaque formed during the cooking of meat, pour the broth back. Turn on the "Cooking" or "Soup" mode, leave the lid open, cook. The time can not be set, in this process it is not the cooking time that is important, but the result. The amount of broth should be reduced to two cups. Everything is simplified if there is a special "Jelly" mode - just turn it on with the lid closed.

In the process of cooking, add the second peeled carrot whole, then we also remove it.

Let's prepare the meat. We disassemble it into fibers, we try to remove all the meat from the tails, the more it is in the finished jelly, the tastier it will be. Garlic is passed through a press, mixed with meat, and put into pre-prepared molds. We try the broth for salt, add salt, if necessary. Filter the broth through a sieve lined with a paper towel, fill in the molds and send them to the refrigerator.

Serve the jelly 8-10 hours after complete solidification. Sprinkle with chopped herbs and season with mustard.

Bon appetit!