From what we prepare 300 grams of beef, 700 grams of by-products (feet, ears), 1 carrot, 1 onion, 25 g of parsley, 3 garlic cloves, 3-4 bay leaves, pepper.
Recipe: Lean meat (drumstick, Backstrap, etc.) cut along the bones. Ears, legs, singe, clean, cut the legs. Offal and bones cover with cold water (to 1 kg of about 2 liters of water), cook at low boil for 6-8 hours, periodically removing the fat. Meat add 3-4 h after laying offal. For 1 hour before end of cooking to put vegetables and spices. Meat and offal removed from the broth, slightly cooled, separated from the bones, finely chopped, strained to connect to the broth, season with salt (20 g per 1 kg of jelly), again boil for at least 30 minutes. At the end of cooking, you can add garlic. Jelly to cool and harden not giving, pour into molds or plates. Pre-forms on the bottom plate or you can put slices of boiled eggs, star of boiled vegetables. Before serving, cover with another plate of jelly and turn. Separately submit horseradish, pickled vegetables and Russian kvass. Jelly can be made from beef, pork and offal without bone, but then add the gelatin.