Kholodets is a traditional chilled Russian winter dish made by simmering beef shin and trotters for hours to release their natural gelatin. It is set in molds and sliced to serve, and can be prepared a day ahead for a large gathering.
Rinse the beef shin and trotters under cold water and place in a large pot.
Cover with water and bring to a boil. Skim off the foam to keep the broth clear.
Add the carrot, onion, bay leaf and black pepper. Simmer over low heat with the lid slightly open for four hours, until the meat comes away from the bones easily.
Lift out the meat, remove the bones and shred finely. Strain the broth through a fine sieve.
Divide the meat among the molds and scatter over the crushed garlic. Check the broth for salt, then pour it over the meat.
Refrigerate for at least six hours, preferably overnight, until fully set.
Turn out onto a plate, slice and serve with mustard sauce or pickles.
Skim off the foam during the first boil, or the broth will turn cloudy. Let the aspic set completely before serving, or it will fall apart.
İlk defa kholodets denedim ve köpüğü alma adımını atlamadım, suyu gerçekten berrak kaldı. Bir gece buzdolabında bekletince kalıptan çıkarırken hiç dağılmadı, misafirlerim çok şaşırdı böyle bir tarif yapabildiğime.
Etleri kaynatırken kemikten ne zaman ayrılacağını kontrol ede ede beklemek biraz sabır istedi, ama sonuç tam kıvamında bir jöle oldu. Süzme aşamasında editördeki gibi çift kat tülbent kullandım, gerçekten daha berrak çıktı.
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