Estonian pork and beef jellied meat

Method

1. 1

   Prepare the meat

   Rinse the pork hock and the beef, then cut them into large pieces.

   15 min
2. 2

   Slow cooking

   Place the meat in cold water, add the onion, carrot and bay leaves, then simmer for 3 to 4 hours. Skim off the foam continuously.

   210 min
3. 3

   Seasoning

   When the meat falls apart, remove the meat and vegetables, season the stock with salt, then flavour it with pepper and the garlic.

   10 min
4. 4

   Chopping the meat

   Take the meat off the bones, remove the skin and sinew, then chop it finely.

   20 min
5. 5

   Shaping

   Arrange the meat pieces in moulds, bring the stock back to the boil and pour it over.

   10 min
6. 6

   Chilling

   Leave it to set in the fridge, then serve cold with horseradish or mustard.

   360 min