Kholodets is a traditional dish in the winter months in our family. I love different jellied meats, especially with poultry, but today I want to share a recipe for homemade jellied meat with pork knuckle and beef.
Ingredients: pork knuckle, pork legs, beef on the bone, carrots, onions, garlic, bay leaf, mustard seeds, black peppercorns, cloves, salt
Cooking method:
Let's prepare the meat. Wash the beef, scrape the pork legs, remove the fingers and place in a saucepan. We put the meat in a saucepan and fill it with water so that the water completely covers the meat (it took me 4 liters of water for this amount of meat). We put the pot on the stove. When the water boils, I completely drain the water, my meat and my pan. Washed meat, from which foam will no longer go, I again fill it with water and put it on the stove. When the water boils again, we make the minimum heat and simmer the meat under the lid for 4 hours
Add coarsely chopped carrots, onion and all spices except bay leaf, and simmer the meat for another 1 hour. Add bay leaf and salt, boil everything together for another 30 minutes. Remove the meat from the heat, take it out and strain the broth. Let the meat and broth cool down, disassemble the cooled meat into fibers and put it in vessels (trays) or plates. Pass the garlic through a press and spread it on top of the meat. Fill with broth and send to the cold until the jelly is completely solidified.
We serve the frozen jelly to the festive table either in vessels or turning it over onto a dish. Aspic with pork knuckle and beef is ready! For a more detailed recipe, see the video. Bon Appetit!