Beef Aspic

Rinse the bones, add the meat, cover with cold water, season with salt, bring to a boil, skim the foam, reduce the heat to the lowest setting, and simmer for 3-4 hours.

Once the meat is done, take it out ahead of time.

At the 3-hour mark of simmering, add the halved onion, whole carrot, celery stalks, and herb stems if you have them, cook until the carrots are tender, and remove them (save the carrot).

After cooking, strain the cooled broth, skim off the layer of fat, and set it aside.

Chop the herbs, add 1-2 grated cloves of garlic and roasted garlic puree (wrap a whole head of garlic in foil and bake at 180°C for 20-30 minutes), and mix with the herbs.

At the bottom of the mold, arrange decoratively sliced carrots and cilantro or parsley leaves, pour in a thin layer of broth, and place in the freezer for 5 minutes.

Next, add a thick layer of shredded meat, pour in the broth again, and place in the freezer for 5 minutes.