Description
A traditional Hungarian meat jelly made by slow-cooking collagen-rich beef to create a naturally set, savory, and chilled dish.
Ingredients
- 1 kg beef trotters, ears, or tail
- 2.5 liters water
- 1 medium onion, peeled
- 3 cloves garlic, lightly crushed
- 2 bay leaves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 carrot, sliced (optional)
- 100 g smoked beef pieces (optional)
- 2 boiled eggs, sliced (optional)
Instructions
- Wash beef parts thoroughly under cold water.
- Place in a pot, cover with water, and bring to a boil.
- Skim off foam and reduce heat to low.
- Simmer for 3–4 hours to extract collagen.
- Add onion, garlic, bay leaves, salt, and pepper.
- Simmer for another 30 minutes.
- Remove meat and strain broth.
- Shred meat and discard bones.
- Return meat to broth and mix well.
- Add optional ingredients to molds if desired.
- Pour mixture into bowls or molds.
- Cool, then refrigerate until set (6–8 hours or overnight).
- Serve chilled.
Notes
- Use collagen-rich cuts for proper setting.
- Skim foam for clear broth.
- Do not boil after long simmering.
- Serve cold to maintain texture.
- Not suitable for freezing.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
