Rinse the meat well, put it in a pan, fill it with water so that it covers the meat on your finger. Add whole peeled carrots, not peeled but washed peas and onions. Bring to a boil, remove the foam and cook the lid for about 6-10 hours over low heat.
The meat will fall off the bones, and the broth will decrease by half. In the end, do not forget to salt to taste.
Pull the meat and vegetables from the broth, strain the broth itself. Separate meat from bones and remove all veins, skin and fat.
Cut the meat into slices and put in a bowl into which you will pour jelly, optionally add finely chopped garlic.
Pour the prepared broth into the meat and place in a cool place until completely frozen.
Before serving, remove a layer of fat, turn over onto a dish and serve with horseradish or mustard.
Jellied beef and chicken is very rich, tasty, fragrant and tender. For cooking, you can use any part of the beef, it is better to take half the chicken so that there is different meat. Use spices to your liking, also take the amount of garlic for yourself, you may not add it at all if you do not like it, but it will add piquancy to the jelly and taste good. Such a dish is perfect for a festive table and just for a family dinner, pour jellied meat into small forms then it will harden faster and will be convenient to serve.