A winter table classic in Russian cuisine, kholodets is a traditional chilled dish made by simmering beef shank and trotter for hours until they release their natural gelatin. Set in moulds and served in slices, this dish can be prepared a day ahead for a crowded gathering.
Rinse the beef shank and trotter thoroughly in cold water and place them in a large pot.
Cover with the water and bring to the boil, skimming off the foam with a spoon; this keeps the broth clear.
Add the carrot, onion, bay leaf and peppercorns, and simmer on low heat with the lid ajar for four hours, until the meat falls easily off the bone.
Remove the meat from the water, separate it from the bones, shred it into small pieces, and strain the broth through a fine sieve.
Divide the shredded meat between the moulds, sprinkle over the crushed garlic, and pour in the strained broth after checking the salt.
Chill the moulds in the fridge for at least six hours, preferably overnight, until fully set into a jelly.
Turn the moulds out onto a plate, slice, and serve with mustard or pickles.
Be sure to skim off the foam during the first boil, or the broth will lose its clarity and the jelly will look cloudy. Do not serve the moulds before they have fully set, or the slices will fall apart.
For an even clearer result, you can strain the broth through a double layer of cheesecloth; this extra step noticeably improves the presentation.
Admin DadaGastro · verified in test kitchenİlk 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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