- Water - 1200 Milliliters
- Garlic - 2 pieces
- Pepper - 1 teaspoon
- Beef or veal - 2 Kilogram
- Salt - 1 st. a spoon
1. We clean the garlic, and in a mortar, with salt, its crumbling (you can use garlic crock). From the film, we clean the meat, cut it into pieces with three to four hundred grams, then rinse it with water and dry it with a napkin or a towel. Now we rub the meat: first with a mixture of peppers, and after garlic and salt. We put it in a bowl, cover the meat and clean it in the refrigerator for a day. 2. When the day has passed, remove the garlic from the meat. It's okay if he does not retire completely. So that the meat is not dry, you do not have to wash it. In the frying pan we lay the beef and pour water (pieces of meat are slightly covered). 3. We put a frying pan on the fire, as we remove the foam, we take off the fire and wait until it boils again. Now put the frying pan on the lid and put it for three hours on a small fire in the preheated oven. 4. In a bowl or saucepan we shift pieces of meat and fill it with broth (this is normal if it becomes thick and dark). We cover. Meat must be completely cooled down in a natural way. Then put it in the refrigerator. 5. After the meat is infused in the broth, it becomes a jelly. It is better to cook such meat in advance. Broth can be used as a sauce.
Servings: 8