Wash the pork knuckle and beef tail and cut it into pieces. Excess fat can be cut off if desired. In a saucepan, add the chopped beef tail and knuckle, pour cold water and put on an intense heat. When boiling, remove the resulting foam. Cover the pan with a lid, reduce the heat to low and cook the meat for 5-6 hours. 2 hours before cooking, add the onion (whole onion), Bay leaf (2 PCs.), black pepper (1 teaspoon), salt and ground black pepper to taste.
Cool the meat to room temperature and remove from the broth. Strain the broth to avoid getting small bones in the finished dish. Next, part of the meat and skins from the knuckle should be passed through a meat grinder, the rest of the meat should be cut into pieces.
Garlic (3 teeth) pass through a garlic press and add to the meat passed through a meat grinder and cut into pieces. Skip and cut into pieces of meat and garlic to return to the broth. The mixture is stirred.
Pour the jelly into molds and set it in a cold place to cool.
Jelly can be prepared in small portions and served with mustard. This simple and delicious dish will look very impressive on the festive table, and your guests will definitely want to try it.