Aspic

Put pre-washed meat in a large pot (8 liters), cover completely with water and bring to a boil. When foam appears (we don't need its taste), drain the water completely. Then pour clean cold water into the pan, put the meat and bring to a boil. Reduce the heat. Cover with a lid and cook over low heat for 1 hour. We remove the foam so that the broth is clean and transparent.

Then add whole onions, carrots, peppercorns. Cook for about 4-5 hours over low heat with the lid on. It is necessary to ensure that the broth does not boil strongly, otherwise it will boil, and we need a rich broth (the taste of the jelly depends on this).

Add salt, bay leaf, coarsely chopped garlic. Cook for another 1.5 hours so that the meat comes off the bone well

Turn off the heat, let the broth cool down a little. Get the meat. We will not need bones and vegetables.

Strain the broth through a sieve. Add salt and pepper as needed (the broth should be slightly oversalted).

Add quick-dissolving gelatin (according to the instructions), mix to dissolve the gelatin completely. Put the pot on the fire, bring the broth to a boil. But do not boil, because the broth will not harden!

Cut the meat into small pieces, cutting off the films.

Pepper, add salt as needed and, if desired, finely chopped garlic (I added it to the broth during cooking). Also pour a little broth into the meat. Mix

Put the meat in the form (about 1/3 of the form), flatten it. Put the forms in the refrigerator and let the meat harden a little.

Then pour warm broth over the meat, put it in the refrigerator until it hardens completely.

Beef cold meat is ready! You can serve jelly with mustard, horseradish and other sauces. Bon appetit!