Entree: Russia – Arctic North – Холодец ➤ Kholodets (Traditional Russian chilled meat aspic made from long-simmered pork and beef stock that sets into a savory jelly)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
6 hrs
Additional
8 hrs
Total
14 hrs
Ingredients
- 2 pork hocks, approx. 1.5 lb (680 g) each
- 1 beef shank with bone, approx. 2 lb (900 g)
- 8 cups (1.9 L) cold water
- 1 large onion, halved (200 g)
- 2 carrots, peeled and halved (140 g)
- 6 garlic cloves, crushed (18 g)
- 4 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 2 tsp (10 g) salt, plus more to taste
- 1 tbsp (9 g) unflavored powdered gelatin (optional, if stock does not fully gel)
- 1/2 cup (15 g) chopped fresh parsley, for garnish
- Mustard or prepared horseradish, to serve
Instructions
1. Rinse pork hocks and beef shank under cold water. Place in a large stockpot and cover with cold water; bring to a rolling boil for 5 minutes to blanch impurities. Drain and rinse the bones and pot.
2. Return meats to the pot, add 8 cups (1.9 L) fresh cold water, onion, carrots, garlic, bay leaves, peppercorns, and 2 tsp (10 g) salt. Bring to a gentle simmer, skim foam, then reduce heat to maintain a very low simmer.
3. Simmer uncovered for 4 to 6 hours until meat is falling from the bone and the liquid is deeply flavored and reduced by about one quarter. Top up with a little hot water if it reduces too much.
4. Remove meats and strain the stock through a fine sieve or cheesecloth into a clean pot. Pick all edible meat from bones, discard gristle and excess fat, and finely shred the meat.
5. Taste the strained stock and adjust seasoning. If the stock does not feel noticeably gelatinous when chilled, dissolve 1 tbsp (9 g) powdered gelatin in 3 tbsp (45 ml) cold water, let bloom 5 minutes, then stir into hot stock until fully dissolved.
6. Place an even layer of shredded meat into a shallow terrine or loaf pan. Pour hot strained stock over the meat to cover it by about 1/2 inch (1 cm). Press out air bubbles and refrigerate uncovered until fully cool, then cover and chill at least 8 hours or overnight until set.
7. To serve, dip the pan briefly in hot water to loosen, invert onto a platter, slice, and garnish with chopped parsley. Serve chilled with mustard or horseradish and dark rye or boiled potatoes if desired.
