A winter table classic in Ukraine, studenets is made by long-simmering beef trotter in a pressure cooker until its own gelatinous broth sets when chilled. Flavoured with garlic and bay leaf, this cold dish is sliced and served with mustard.
Put the beef trotter, carrot, unpeeled onion, bay leaf and whole peppercorns into the pressure cooker with the water. Seal the lid and, once it comes to pressure, cook over low heat for 30 minutes.
Once the pressure has fully released, open the cooker, pull the meat off the bone and strain the broth. Stir the crushed garlic and salt into the broth, divide the meat among moulds and pour the hot broth over.
Let the moulds cool to room temperature, then chill in the fridge for at least 6 hours until fully set.
Let the moulds come down to room temperature before refrigerating, or they may warm up other food in your fridge.
If you can't find beef trotter, beef shank bones give a similar gelatinous set, though the cooking time may run a little longer.
Admin DadaGastro · verified in test kitchenKayınvalidemin tarifine çok benziyor, sarımsaklı aroması ve pıhtı kıvamı tam kararında oldu. Kış sofralarımızın favorisi.
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