Kholodets (Meat Jelly) Recipe

• 2 lbs pork hock (with skin and bone)
• 1 lb beef shank (with bone)
• 0.5 lb pork feet (split)
• 1 large yellow onion, peeled
• 2 medium carrots, peeled
• 4 garlic cloves, smashed
• 2 bay leaves
• 8 black peppercorns
• 4 allspice berries
• 1 tbsp kosher salt (plus more to taste)
• 1 tsp white pepper
• 0.5 tsp smoked paprika
• 1 tbsp fresh dill, finely chopped (plus extra for garnish)
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp prepared horseradish (for serving)
• 1 tbsp Dijon mustard (for serving)
• 0.5 lemon, sliced (for garnish)
• 6 cups cold filtered water

Kholodets Instructions

1. Rinse the pork hock, beef shank, and pork feet thoroughly under cold running water to remove any bone fragments and impurities.
2. Place the pork hock, beef shank, and pork feet in a large pot and cover with 6 cups of cold filtered water.
3. Bring the pot to a gentle boil over medium-high heat, then immediately reduce to a simmer. Skim off any foam and impurities that rise to the surface using a slotted spoon.
4. Add the peeled onion, peeled carrots, smashed garlic cloves, bay leaves, black peppercorns, allspice berries, and 1 tablespoon kosher salt to the pot.
5. Continue to simmer the broth gently, uncovered, for 4 to 5 hours, occasionally skimming off any additional foam and fat. Add a little more water if needed to keep the meat submerged.
6. After 4 to 5 hours, check that the meat is very tender and falling off the bone. Remove the meat, bones, and vegetables from the pot using tongs or a slotted spoon, and set aside to cool slightly.
7. Strain the broth through a fine-mesh sieve or cheesecloth into a clean bowl or pot to remove all solids and spices. Taste and adjust salt if needed.
8. Discard the bones, skin, and any gristle from the meat. Shred the cooked pork and beef into bite-sized pieces, discarding any excess fat. Set aside the shredded meat.
9. Finely chop the cooked carrots and add them to the shredded meat for color and texture.
10. Stir in the finely chopped dill and parsley, white pepper, and smoked paprika into the shredded meat mixture.
11. Arrange the shredded meat and carrot mixture evenly in the bottom of individual molds or a large loaf pan.
12. Carefully pour the strained broth over the meat mixture in the molds, ensuring the meat is fully covered by the liquid.
13. Let the molds cool to room temperature, then cover and refrigerate for at least 6 hours or overnight, until the kholodets is fully set and jellied.
14. To unmold, run a thin knife around the edge of each mold and briefly dip the bottom in warm water to loosen. Invert onto a serving plate.
15. Garnish the kholodets with extra chopped dill, parsley, and lemon slices. Serve chilled with prepared horseradish and Dijon mustard on the side.