Jelly on the bones

1. Prepare the ingredients: my meat and bones, cut the tails into pieces, peel the onions and carrots, mine.

2. We put the prepared ingredients in a saucepan, pour cold water so that it only covers the contents, add black pepper peas and bay leaf here.

3. We send the pan to the fire, bring it to a boil. As soon as the water boils, turn down the heat, remove the foam, cover with a lid, continue cooking.

4. When the beef tenderloin is ready, we remove it from the pan, transfer it to a separate container and cover it with a lid.

5. The tails are allowed to cook until the bone opens. Then we extract them together with carrots and onions, transfer them to the meat. The bones are also extracted.

6. At this stage, salt and pepper the broth. Peel the garlic, pass it through the press, put it here, remove it from the fire.

7. We disassemble the meat into fibers, put it in prepared vessels. Fill the meat with broth, at the same time filtering it through a sieve to prevent the ingress of sediment and the jelly was not cloudy.

8. Cut the carrots into circles, decorate the jelly with them, let it cool to room temperature and only then send it to the refrigerator, covered with a lid or food wrap. We leave it overnight.

That's what a beautiful jelly turned out! And very tasty!

Eat with pleasure!