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Introduction
Jelly has been a staple in many households for centuries, not just as a delicious treat but also as a natural remedy for joint health. Our grandparents knew the secret to crafting this nutrient-rich dish, packed with collagen and essential amino acids that support joint mobility and reduce inflammation. This recipe is a cost-effective and wholesome alternative to expensive joint supplements, offering both culinary enjoyment and health benefits.
Ingredients
1 kg (2.2 lbs) of beef or pork bones with marrow (knuckle, oxtail, or shank are ideal)
2 medium carrots, peeled and halved
1 onion, peeled and halved
2-3 garlic cloves
2-3 bay leaves
5-7 black peppercorns
2 liters (8 cups) of water
Salt to taste
Directions
Prepare the Ingredients:
Rinse the bones thoroughly under cold water to remove any debris.
Cook the Jelly Base:
Place the bones, carrots, onion, garlic, bay leaves, and peppercorns in a large pot.
Add water, ensuring it completely covers the ingredients.
Bring to a boil, then reduce to a simmer.
Simmer for Flavor:
Simmer the mixture for 4-6 hours. Skim off any foam or impurities that rise to the surface.
Strain the Broth:
Remove the bones and vegetables. Strain the liquid through a fine sieve into a clean container.
Set the Jelly:
Pour the strained broth into serving dishes or molds. Allow it to cool to room temperature, then refrigerate until firm (4-6 hours or overnight).
Serve:
Serve the jelly cold as a side dish or snack. Garnish with parsley or a splash of vinegar if desired.
Serving and Storage Tips
Serving: Pair jelly with crusty bread, pickles, or mustard for a traditional touch.
Storage: Keep refrigerated in an airtight container for up to a week. You can also freeze portions for longer storage.
Variations
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