Jellied Veal

Instructions

1. Place Veal in a large pot and cover with Beef Broth. Add Bay Leaf, Black Peppercorns, Allspice, Onion, Carrots, and Celery Stalks.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the veal is very tender.
3. Remove the veal from the broth and let it cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids. Season the broth with Salt.
4. While the broth is still warm, sprinkle Gelatin Powder over Cold Water in a small bowl and let it bloom for 5 minutes.
5. Add the bloomed gelatin to the warm broth and stir until completely dissolved.
6. Shred the veal and arrange it in a loaf pan or individual molds. Pour the gelatin-infused broth over the veal, ensuring it is fully submerged.
7. Refrigerate for at least 6 hours, or preferably overnight, until completely set.