Entree: Ukraine – Eastern Ukraine – Холодець ➤ Kholodets (Savory meat aspic made by long-simmering collagen-rich cuts until the broth gels when chilled)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 5 hrs

Additional 6 hrs

Total 11 hrs

Ingredients

- 2 pork hocks (knuckle), approx. 1.5 lb (680 g) each
- 1 lb (454 g) beef shank with bone
- 12 cups (2.8 L) cold water
- 1 large onion, halved, about 8 oz (225 g)
- 2 medium carrots, about 8 oz (225 g), halved
- 3 bay leaves (3 leaves)
- 1 tbsp (15 ml) whole black peppercorns
- 8 cloves (about 1.5 oz / 45 g) garlic, peeled
- 1 tsp (6 g) kosher salt, plus more to taste
- 2 tsp (10 ml) white vinegar (optional, to clarify)
- 2 tbsp (30 ml) chopped fresh dill, divided
- 2 tbsp (30 ml) chopped fresh parsley, divided
- 2 tsp (6 g) unflavored gelatin (optional, for faster setting)
- 4 tbsp (60 ml) prepared horseradish, for serving
- 4 tbsp (60 ml) Dijon mustard, for serving

Instructions

1. Rinse pork hocks and beef shank under cold water. Place in a large stockpot and cover with 12 cups (2.8 L) cold water; bring to a gentle boil over medium-high heat. Skim foam thoroughly for the first 20–30 minutes to keep broth clear.
2. Add the halved onion, halved carrots, bay leaves, and whole peppercorns. Reduce heat to low and simmer, uncovered, very gently for 4 to 5 hours until the meat is falling from the bone and the broth is rich and gelatinous.
3. About 30 minutes before finishing, taste and add 1 tsp (6 g) kosher salt and 2 tsp (10 ml) white vinegar if using. Remove from heat and let cool slightly.
4. Strain the broth through a fine-mesh sieve lined with cheesecloth into a heatproof bowl; press solids gently to extract liquid. Remove meat from bones, discarding cartilage and excess fat, and shred or cut into bite-size pieces (reserve about 2 cups/300 g of shredded meat for plating).
5. If using gelatin, bloom 2 tsp (6 g) in 2 tbsp (30 ml) cold water for 5 minutes, then stir into 2 cups (475 ml) of hot strained broth until fully dissolved before combining with remaining broth.
6. Arrange shredded meat and a portion of chopped dill and parsley in shallow molds or a wide dish. Optionally press a peeled garlic clove against the bottom of the mold or rub with minced garlic for pockets of flavor.
7. Pour the strained hot broth over the arranged meat so it is fully submerged. Cool to room temperature, then refrigerate uncovered until completely set, at least 6 hours or overnight.
8. To serve, invert molds or cut the aspic into slices. Garnish with remaining chopped dill and parsley, and serve cold with prepared horseradish and Dijon mustard on the side.