A Ukrainian winter-table classic, this jellied beef trotter is made by pressure-cooking the foot, then cooling it in its gelatin-rich broth until set. Garlic and bay leaf flavor the cold dish, which is sliced and served with mustard.
Put the beef foot, carrot, unpeeled onion, bay leaf, and peppercorns in the pressure cooker and add the water. Close the lid and, once it comes to a boil, cook over low heat for 30 minutes.
Once all the steam has escaped, open the cooker and separate the meat from the bones. Strain the broth. Stir the crushed garlic and salt into the strained broth, divide the meat among molds, and pour the hot broth over it.
Let the molds cool to room temperature, then refrigerate for at least 6 hours, until completely set.
Let the molds cool to room temperature before placing them in the refrigerator; otherwise, they may warm the other food inside.
Kayınvalidemin tarifine çok benziyor, sarımsaklı aroması ve pıhtı kıvamı tam kararında oldu. Kış sofralarımızın favorisi.
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