SafePlates

Ingredients

• 2.5 lbs (1.1 kg) pork hocks or pork shank
• 1.5 lbs (680 g) beef shank or oxtail
• 1 lb (450 g) pork feet (trotters)
• 1 large onion, peeled (about 8 oz / 225 g)
• 2 large carrots, peeled (about 10 oz / 280 g)
• 5 cloves garlic, peeled (about 0.7 oz / 20 g)
• 2 bay leaves
• 10 black peppercorns
• Salt, to taste
• 16 cups (3.8 liters) 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 liters).
4. Bring to a boil over high heat. Once boiling, skim off any foam and impurities that rise to the surface using a slotted spoon.
5. Reduce the heat to low and add the onion, carrots, bay leaves, and black peppercorns.
6. Simmer gently, uncovered, for 4-5 hours. Occasionally skim off any additional foam.
7. After 4 hours, check the meat. It should be very tender and almost falling off the bone. Remove the meat and vegetables from the broth.
8. Strain the broth through a fine sieve or cheesecloth into a clean pot to remove any solids. Taste and season with salt as needed.
9. Separate the meat from the bones and cartilage. Discard bones, skin, and excess fat. Shred the meat into bite-sized pieces.
10. Mince or press the garlic and mix it with the shredded meat.
11. Arrange the meat and garlic mixture evenly in serving dishes or molds.
12. Pour the strained broth over the meat, ensuring it is fully covered.
13. Let the kholodets cool to room temperature, then refrigerate for at least 6 hours or overnight, until fully set.
14. Before serving, remove any fat that has solidified on the surface. Garnish with fresh parsley if desired. Slice and serve cold.

Tip

Serve kholodets with horseradish or mustard for extra flavor. For a clearer aspic, strain the broth twice through cheesecloth.