Ingredients with Measurements:
- 2 lbs. veal knuckles
- 2 large carrots, peeled and sliced
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 sprig thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup chopped parsley
- 1 envelope unflavored gelatin
- 4 cups water
Special equipment needed:
- Large pot
- Strainer
- Loaf pan
Step-by-step instructions:
1. In a large pot, combine the veal knuckles, carrots, onion, garlic, bay leaf, thyme, salt, and black pepper. Add 4 cups of water and bring to a boil.
2. Reduce the heat to low and let the mixture simmer for 2-3 hours, or until the veal is tender.
3. Remove the veal knuckles from the pot and strain the broth through a strainer. Discard the vegetables and seasonings.
4. Measure out 3 cups of the broth and return it to the pot. Sprinkle the gelatin over the broth and let it sit for 5 minutes to soften.
5. Heat the broth over low heat, stirring constantly, until the gelatin is completely dissolved.
6. Chop the veal into small pieces and arrange them in a loaf pan. Add the chopped parsley and sliced carrots to the pan.
7. Pour the hot broth over the veal, parsley, and carrots, making sure everything is evenly coated.
8. Refrigerate the loaf pan for at least 4 hours, or until the broth has set and become jellied.
9. To serve, run a knife around the edges of the loaf pan and invert the jellied veal onto a serving platter. Slice and serve cold.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 5g
- Protein: 35g
Substitutions for ingredients:
- Beef knuckles can be substituted for veal knuckles
- Parsnips can be substituted for carrots
- Rosemary can be substituted for thyme
Variations:
- Add chopped celery to the broth for extra flavor
- Use chicken broth instead of water for a richer flavor
- Add chopped pickles or capers to the jellied veal for a tangy twist
Tips and tricks:
- Be sure to let the gelatin soften in the broth before heating it up to ensure it dissolves properly
- Use a sharp knife to slice the jellied veal for clean cuts
- Serve with a dollop of horseradish sauce for extra flavor
Storage instructions:
- Store leftover jellied veal in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Jellied veal is best served cold and should not be reheated
Presentation ideas:
- Serve on a bed of lettuce with sliced tomatoes and cucumbers for a refreshing summer meal
- Garnish with chopped parsley and lemon wedges for a pop of color
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Crusty bread
Troubleshooting advice:
- If the broth doesn't set properly, try adding more gelatin next time or letting it chill for a longer period of time
Food safety advice:
- Be sure to cook the veal to an internal temperature of 160°F to ensure it is safe to eat
Food history:
- Jellied meats were popular in medieval Europe and were often served as a delicacy at banquets and feasts
Flavor profiles:
- Savory, meaty, herbal
Serving suggestions:
- Serve cold as an appetizer or main course
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