SafePlates

Ingredients

• 2.5 lbs (1.1 kg) pork hocks or pork shank
• 1.5 lbs (680 g) beef shank or beef brisket
• 1 lb (450 g) pork feet (trotters), cleaned and split
• 1 large onion, peeled
• 2 large carrots, peeled
• 5 cloves garlic, peeled
• 2 bay leaves
• 10 black peppercorns
• Salt, to taste
• 16 cups (3.8 L) water, or enough to cover the meat
• Fresh parsley, for garnish (optional)

Instructions

1. Rinse all the meat thoroughly under cold water.
2. Place the pork hocks, beef shank, and pork feet in a large stockpot.
3. Add enough cold water to cover the meat by at least 2 inches (about 16 cups/3.8 L). Bring to a boil over high heat.
4. Once boiling, skim off any foam or impurities that rise to the surface using a slotted spoon.
5. Reduce the heat to low and add the onion, carrots, bay leaves, black peppercorns, and salt to taste.
6. Simmer gently, uncovered, for 5-6 hours. Occasionally skim off any additional foam and fat. Add more water if needed to keep the meat covered.
7. After 5-6 hours, remove the meat and vegetables from the broth. Discard the onion, carrots, bay leaves, and peppercorns.
8. Strain the broth through a fine sieve or cheesecloth into a clean pot to remove any remaining solids.
9. Let the meat cool slightly, then separate the meat from the bones and cartilage. Shred or chop the meat into small pieces. Discard bones and excess fat.
10. Mince the garlic and mix it with the shredded meat.
11. Arrange the meat and garlic mixture evenly in the bottom of a large dish or several smaller molds.
12. Pour the strained broth over the meat, ensuring it is fully covered. Taste and adjust salt if needed.
13. Let the dish cool to room temperature, then refrigerate for at least 6 hours or overnight, until fully set and jellied.
14. Before serving, remove any solidified fat from the surface. Slice and serve cold, garnished with fresh parsley if desired.

Tip

Serve kholodets with horseradish or mustard for extra flavor, and enjoy with rye bread.