Ingredients for Jewish meat:
1. Beef, veal, chicken legs
2. Chicken (or turkey or goose) neck, stomachs, hearts, wings
3. Eggs
4. Onions
5. Carrots
6. Garlic
7. Bay Leaf
8. Black pepper peas
9. Salt
Kosher recipes cooking:
Put chopped veal (or beef) legs into cold water and cook the kosher meat over medium heat in a covered saucepan for 5 hours.
Then add the chicken (turkey or goose) Jewish meat ingredients and continue cooking the kosher meat for another 2 hours. Then add carrots, after 15 minutes – onions, along with bay leaf, pepper and salt.
After 15 minutes, remove the kosher meat from heat.Separate the Jewish meat, stomachs, and hearts and chop them.Mix the kosher meat ingredients and pass through a meat grinder.Chop garlic finely.
Put the Jewish meat in a deep dish, but first pour strained broth into this dish (you should have enough broth to cover half of the dish, and some more broth left). Put the Jewish meat in a cold place and when the broth thickens, put sliced hard-boiled eggs on top, as well as sliced carrots and sliced garlic.Cover the Jewish kosher foods with the remaining of broth and put in a cold place.Serve the kosher meat with horseradish.
Jellied kosher meat is a dish prepared from simple, inexpensive ingredients, and it symbolizes the hard times, when Jews were mostly poor and could not afford expensive food.Horseradish, which is used for serving in this kosher palette, is a symbol of their unpleasant life in those times.Jellied kosher meat is cooked for a long time, because overcoming these hard times took a long time.Hearts in this dish symbolize the fact that the Jewish religion does not only address to the mind, but also to the heart of people.
Tags: Kosher Recipes