Beef Tail Aspic (Cuckoo 1055)

Category: Cold meals and snacks
Beef Tail Aspic (Cuckoo 1055)

Ingredients

beef tails 1.5KG
carrot 200 grams
onion 1 head (I rarely put it on)
salt taste
garlic taste

Cooking method

  • 1) Rinse the beef tails. Remove excess connective tissue
  • Beef Tail Aspic (Cuckoo 1055)
  • 2) Peel carrots
  • 3) Place the beef tails in the multicooker bowl.
  • Put carrots on top and fill with water until level "8".
  • Salt. I put 1 tablespoon of "Tasty Salt-12 Herbs"
  • Beef Tail Aspic (Cuckoo 1055)
  • 4) "PP" mode - 2.5 hours - as in the recipe from the recipe book for the multicooker "Cuckoo 1055"
  • 5) At the end of cooking - and after we hear "Ku-Ku" - open the lid
  • and carefully transfer the tails to the bowl.
  • Carrots, it is better to put them separately in a plate.
  • They got along well with me.
  • The carrots have not lost their elasticity and have not boiled over!
  • Beef Tail Aspic (Cuckoo 1055)
  • 6) We disassemble the meat and put it in a form for solidification (I have it enameled)
  • Beef Tail Aspic (Cuckoo 1055)
  • 7) Filter the broth
  • Fill the meat with broth
  • 9) chop the carrots. I usually cut in circles
  • Can be cut into curly. Flight of fantasy is welcome
  • 10) Put a patch of jellied meat on the stove and bring to a boil
  • Beef Tail Aspic (Cuckoo 1055)
  • It's not obligatory. But I do just that
  • a) To keep the jellied meat well
  • b) step number 11 - it takes on a special meaning in a very hot jelly
  • 11) chop the garlic and lay it over the entire surface of the jelly
  • Beef Tail Aspic (Cuckoo 1055)
  • 12) We send the jellied meat to freeze in a cool place

The dish is designed for

3 liters

Time for preparing:

2.5 hours

Note

It is best to choose beef tails - larger and more voluminous.
They have more meat.

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