Do you love Simmental like me but can't eat it because of the poor quality of the ingredients?

Now we can make it SUPER HEALTHY!

Simmer the meat over low heat with the lid on for 3 hours along with the celery, carrots, onion, 1 clove, bay leaf, 1 garlic clove, salt, and pepper.

Once cooked, remove the meat, vegetables, and herbs from the broth. Let the broth cool and remove the surface fat (as it interferes with gelatinization).

Cut the meat and place it in glass containers. The container should be tall enough to allow the jelly jelly to completely cover the meat, thus "sealing" it. I recommend portioning the meat and eating it all at once. When you cut the jellied meat, the "seal" created by the gelatin is broken. If the seal is intact, it will keep for a very long time; I can't tell you exactly how long, but I think it will last more than a week (in the refrigerator, of course).

Add Add 2.5% gelatin to the broth (25 grams of gelatin per liter),stir, and let stand for 10 minutes. Turn on the heat and heat until it reaches about 70°C. Pour the broth over the meat until it is completely covered.

Once cooled, place the containers in the refrigerator. Storage: at least a week, but I think longer (I haven't been able to test it yet).
Shelf life: at least a week but I think longer (I haven't been able to test it yet)