Name: Jellied Veal (Standard)
Prep time: 3 h 12 min
Cook time: 4 h 48 min
Total time: 8 h
Yield: 6
Cuisine: British
Ingredients: 2 pounds Veal-shoulder or leg; 8 cups Beef Broth; 1 Bay Leaf; 1/2 teaspoon Black Peppercorns-whole; 1/4 teaspoon Allspice-whole; 1 Onion-quartered; 2 Carrots-chopped; 2 Celery Stalks-chopped; 3 tablespoons Unflavored Gelatin Powder; 1/2 cup Cold Water; 1 teaspoon Salt

Recipe tier

A traditional Jellied Veal, perfect for a comforting and flavorful meal. This version focuses on simplicity and readily available ingredients.

Total 8h

Serves 6

Steps 7

Ingredients 11

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Soul kitchen · 183 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 192m Cook 288m Plate 5m Reset 10m

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Veal
2 pounds 900 g Veal-shoulder or leg
Broth
8 cups 1.9 L Beef Broth
1 1 Bay Leaf
teaspoon 2.5 mL Black Peppercorns-whole
teaspoon 1.25 mL Allspice-whole
Vegetables
1 1 Onion-quartered
2 2 Carrots-chopped
2 2 Celery Stalks-chopped
Gelatin
3 tablespoons 45 mL Unflavored Gelatin Powder
cup 120 mL Cold Water
Seasoning
1 teaspoon 5 mL Salt

Equipment

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Instructions

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Place Veal in a large pot and cover with Beef Broth. Add Bay Leaf, Black Peppercorns, Allspice, Onion, Carrots, and Celery Stalks.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the veal is very tender.
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.
While the broth is still warm, sprinkle Gelatin Powder over Cold Water in a small bowl and let it bloom for 5 minutes.
Add the bloomed gelatin to the warm broth and stir until completely dissolved.
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.
Refrigerate for at least 6 hours, or preferably overnight, until completely set.