Swedish Jellied Veal (Kalvsylta)

1. 1

   Simmer first four ingredients for 2 to 3 hours or until very tender.

2. 2

   Take out meat, cool, remove bones and sinews and cut into small pieces.

3. 3

   Meanwhile, let stock boil hard to reduce slightly.

4. 4

   Strain stock, add meat, pepper and vinegar, correct seasonings and add gelatin.

5. 5

   Cool 10 minutes, pour into suitable mold such as a loaf pan and refrigerate overnight.

6. 6

   Cut into slices, arrange on platter and garnish with pickled beets (see recipe below).

* Per serving · 4 servings · Values may vary.

No additional tips available.