Lunch · 300 min · russian

Kholodets

Pork trotters does the heavy lifting here, with beef shank rounding it out. A Russian lunch that takes 300 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Pork trotters
• 1 lb Beef shank
• 1 Onion
• 2 Carrots
• 6 cloves Garlic
• 3 Bay leaf
• 1 tsp Black peppercorns
• 3 tbsp Horseradish

Steps

1. Cover the trotters and shank with cold water, bring to a boil, and discard the water — this first boil keeps the jelly crystal-clear.
2. Cover with fresh water and simmer barely, 5 hours, with onion, carrots, bay, and peppercorns; never let it boil hard.
3. Strain the broth, pick the meat off the bones, and chop it fine; season the broth boldly with salt and crushed garlic.
4. Arrange the meat in a mold with decorative carrot slices; ladle over the broth.
5. Chill overnight until firmly set — the natural gelatin does all the work, no packets needed.
6. Unmold and serve cold in slices with grated horseradish and strong mustard.

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