Beef mouse with Greek jelly

🐄🇬🇷🥩 Veal Mouse with Greek Jelly

Greek Beef Shank with Natural Gelatin • Rich Collagen Cut • Ideal for Slow Cooking • Ready-to-Cook

Veal Mouse with Greek Jelly is an excellent cut of veal that stands out for its high content of natural collagen and gelatin. It comes from the lower part of the calf's leg (shin) and is particularly popular in traditional Greek cuisine recipes.

The characteristic jelly (natural gelatin) that surrounds the meat comes from the collagen of the tissues and during cooking turns into a rich, velvety sauce that gives the food a unique flavor and texture. For this reason, the mouse is considered ideal for cooked casseroles, soups, stews or lemon dishes .

Greek beef offers authentic flavor and quality, while slow cooking fully brings out the aromas and natural deliciousness of the piece.

📦 Product Features

• Cut: veal shank (shin)
• Origin: Greece
• Special feature: natural jelly (collagen)
• Texture: rich and juicy after cooking
• Suitable for: casseroles, soups, stews
• Packaging: vacuum with full traceability

💎 Why should you prefer it?

🐄 High quality Greek beef
🍲 Rich in natural collagen that binds the sauce
🥩 Ideal for slow cooking
🇬🇷 Traditional cutting of Greek cuisine
🍽️ Perfect for homemade dishes

⚠️ Important

❗ The product is not ready to eat — full cooking is required before serving.

🔥 Cooking Method

Pot

1️⃣ Sauté the meat in olive oil until golden brown.
2️⃣ Add onion and garlic.
3️⃣ Deglaze with wine and add tomato or lemon.
4️⃣ Simmer for about 1.5 – 2 hours until tender.

Oven / Casserole

• Bake at 170–180°C for about 2 hours until the meat is tender.

💡 Chef's Tip

The natural jelly of the mouse melts during cooking and creates a rich and thick sauce , which is why this piece is ideal for soups and stews.

🍽️ Combinations & Serving

• Rice pilaf
• Barley or yuvetsi
• Mashed potatoes
• Pasta

🌏 Flavor Profile

✔ Rich
✔ Traditional
✔ Juicy

🧾 Nutritional Information (per 100g) (indicative)

• Energy: 170 kcal
• Protein: 26 g
• Fat: 8 g
• Saturated: 3 g
• Carbohydrates: 0 g
• Sugars: 0 g
• Salt: 0.12 g

❓ Frequently Asked Questions

What part of the animal does the mouse come from?

The shank comes from the lower part of the calf's leg (shin) , a cut rich in collagen that becomes very tender when cooked slowly.

Why is the mouse jelly?

The jelly comes from the natural collagen of tissues , which turns into gelatin during cooking and gives a rich texture to the sauce.

How long does it take to cook?

It usually takes about 1.5 to 2 hours on low heat until it softens.

What goes best with it?

It is ideally accompanied with rice, barley, mashed potatoes or pasta , which absorb the rich sauce.

🏷️ Badges

🐄 Beef | 🇬🇷 Greece | 🍲 Slow Cook | 🥩 Collagen Rich

Meta Description

Veal tenderloin with Greek jelly, a rich cut with natural collagen ideal for stews and soups.

Tags

beef shank collagen, beef shank collagen