Kholodets — Ukrainian Jellied Meat

Shopping list

• 2 piece pork trotters — split by the butcher

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• 500 g beef shin or oxtail — bone-in

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• 1 piece onion — peeled and halved

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• 2 piece carrots — peeled and roughly chopped

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• 3 piece bay leaves

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• 10 piece black peppercorns

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• 4 clove garlic — peeled and crushed

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• 2 tsp salt — to taste

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• 3 l water — approximately

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• 3 tbsp fresh parsley — finely chopped, for garnish

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Step by step

1. 1

   Place the pork trotters and beef shin in a very large stockpot and cover with cold water. Bring to the boil over high heat, then drain and rinse the meat thoroughly under cold running water to remove impurities.

2. 2

   Return the meat to the pot and add 3 litres of fresh cold water, the onion, carrots, bay leaves, and peppercorns. Bring to a gentle simmer over medium heat.

3. 3

   Reduce heat to very low and simmer, partially covered, for 5–6 hours. Skim off any foam or fat that rises to the surface every 30– 60 minutes. The meat should be extremely tender and falling off the bone.

4. 4

   Remove the meat and vegetables from the pot with a slotted spoon. Strain the broth through a fine-mesh sieve into a clean bowl and season with salt to taste. Let the broth cool slightly.

5. 5

   When the meat is cool enough to handle, shred or finely chop all the meat, discarding bones, cartilage, and skin. Finely chop some of the cooked carrot if desired for colour.

6. 6

   Stir the crushed garlic into the warm broth. Divide the shredded meat and carrot evenly among shallow serving dishes or a large rectangular dish.

7. 7

   Pour the warm broth over the meat, ensuring it is well covered. Sprinkle the chopped parsley over the surface.

8. 8

   Allow to cool to room temperature, then cover and refrigerate for at least 8 hours or overnight until fully set into a firm jelly.

9. 9

   Serve cold, sliced into portions, with mustard or freshly grated horseradish on the side.