The black beef leg jelly o dulce negro de pata es uno de los dulces populares y tradicionales que se consumen en diversos lugares de Latinoamérica, en Colombia este dulce es muy popular en regiones como la Andina, la pacífica y la Orinoquia o llanos orientales, viene en dos presentaciones “sweet white paw” y “dulce o gelatina negra de pata”, es un dulce que tiene gran cantidad de colágeno.
Black Beef Leg Jelly Recipe
Aprende en esta sencilla receta como hacer la gelatina negra de pata colombiana de forma fácil y rápida.
Ingredients
- 1 large beef leg
- 1 panela
- Water
- Cinnamon
- Cloves (optional)
- Lemon juice (optional)
Step by step preparation
- First you must chop the cow leg (beef) into several pieces, then wash the pieces very well with plenty of water; Then place the leg to be cooked in a pressure cooker in enough water to completely cover the pieces. Leave it for 3 to 4 hours until it softens sufficiently. (If you use a normal pot and not a pressure cooker, you should let it cook for about 8 hours).
- Let it rest for a while and with a spoon you should remove the oil that remains on top of the cooking, then you should remove the bones completely.
- The resulting mixture is liquefied in the same water or broth and then passed through a strainer or sieve. (You can add a little more water if it seems too thick)
- Then this resulting mixture is placed again on the heat (on a moderate heat) and the broken panela and cinnamon are added, whisking constantly until it reaches its coagulation point (this takes more or less about two hours). (Some optionally add cloves and lemon juice too)
- Then proceed to pass the mixture through a strainer or sieve, and then pour the mixture into a tray or molds and let it cool (you can put them in the refrigerator). (If you wish, you can cut it into small pieces or leave it in large molds, it will depend on your taste)
Interesting Facts
- Andalusia, Valle del Cauca is known as “The Gelatin Capital” either “The sweet land” Since in this municipality the white and black beef leg jelly is a traditional sweet that has become an economic engine, giving rise to several technical companies for its production, right here there is the traditional “Parador Blanco de “la gelatina” where you can buy, in addition to gelatin or sweet pata, many sweets and typical delicacies of the region.
- There are two variations of jelly or paw candy, there is the white paw jelly and the black beef leg jelly; which vary very little in their preparation.
- Other countries where pata de res jelly is also consumed, in Venezuela this sweet is known as “Aliados de pata de res” or “templones de pata de res”, also in some departments of Bolivia such as: Pando, Beni and Santa Cruz this sweet is consumed.
- It is recommended to use a pressure cooker, because otherwise the cooking time would be doubled.
- It is said to be a very nutritious sweet due to its high collagen content.
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- Postre de natas
- Plátanos maduros asados con queso
- Custard
- mongo mongo
- Mermelada de borojó
- Merengues
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