Ingredients with Measurements:
- 2 lbs. veal shoulder, cut into small cubes
- 2 onions, sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups water
- 1/4 cup white wine
- 2 packets unflavored gelatin
Special equipment needed:
- Large pot
- Strainer
- Loaf pan
Step-by-step instructions:
1. In a large pot, combine the veal, onions, garlic, bay leaf, oregano, salt, pepper, water, and white wine. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 2-3 hours, or until the veal is tender.
3. Remove the bay leaf and strain the mixture through a fine-mesh strainer. Reserve the liquid and discard the solids.
4. Measure out 3 cups of the liquid and sprinkle the gelatin over it. Let it sit for 5 minutes to bloom.
5. Heat the remaining liquid until it is hot but not boiling. Add the bloomed gelatin mixture and stir until it is completely dissolved.
6. Pour the liquid into a loaf pan and refrigerate for at least 4 hours, or until the jelly is set.
7. To serve, run a knife around the edges of the pan and invert the jelly onto a serving platter. Slice and serve.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Refrigeration time: 4 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- Pork shoulder can be used instead of veal shoulder.
- Red wine can be used instead of white wine.
- Fresh oregano can be used instead of dried oregano.
Variations:
- Add chopped carrots and celery to the pot for a more flavorful broth.
- Use chicken or beef broth instead of water for a richer flavor.
- Add chopped fresh parsley or thyme to the jelly for additional flavor.
Tips and tricks:
- Make sure to strain the broth well to remove any impurities.
- Use a loaf pan that is slightly larger than the amount of liquid to make it easier to remove the jelly.
- To remove the jelly from the pan, dip the bottom of the pan in hot water for a few seconds to loosen it.
Storage instructions:
Store leftover jelly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the jelly, place it in a saucepan over low heat and stir until it is melted and heated through.
Presentation ideas:
Serve the sliced jelly on a platter with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Serve with crusty bread and a green salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
- If the jelly doesn't set properly, try adding more gelatin next time.
- If the jelly is too firm, try using less gelatin next time.
Food safety advice:
- Make sure to cook the veal thoroughly to prevent any foodborne illnesses.
- Store leftover jelly in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
Jellied meats have been a popular dish in Europe for centuries, particularly in France and Germany. They were often served as a way to preserve meat before refrigeration was widely available.
Flavor profiles:
Savory, meaty, herbal
Serving suggestions:
Serve as an appetizer or as a main course with a side salad and bread.
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