Bunk (Holodets)

For the preparation of jelly, beef, lamb legs, knees, ears, and leftover meat are used. Singe the legs, rinse, scrape with a knife and soak in cold water for 3-4 hours. Rinse the bones, meat, put the processed offal in a saucepan, pour cold water, 2 liters of water per 1 kg of the product. Cook for 6-8 hours at very low heat, periodically removing foam and fat. At the end of cooking, put coarsely chopped onions and carrots, bay leaf and fried in a dry frying pan. When the meat easily falls behind the bones, remove the pan from the heat, remove the meat, and strain the broth. Separate the meat from the bones and finely chop, put the meat in the strained broth, salt, pepper and cook for 45 minutes. If the broth turned out to be weak, you can add pre-soaked gelatin and bring to a boil. Add finely chopped garlic to the prepared broth with meat, mix, and pour into molds, put the jelly in a cold place.