Holodets
A traditional Ukrainian savory meat aspic, where tender meat is suspended in a rich, savory gelatin made from bone broth - a stunning, protein-rich dish perfect for special occasions.
Ingredients
- 4 lbs pork hocks
- 8 chicken feet (optional)
- 1 onion (halved)
- 1 carrot (halved)
- 2 bay leaf
- 1/2 tsp black peppercorn
- 1/2 tsp salt
- 2 cloves garlic (minced)
- 2 tsp apple cider vinegar
- 2 packets unflavored gelatin (optional)
- 2 tbsp fresh parsley, chopped
Instructions
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1
Place 4 lbs pork hocks, 8 chicken feet (optional), 1 onion (halved), and 1 carrot (halved) in a large pot. Cover with cold water by about 2 inches.
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2
Bring to a boil over high heat, then reduce heat to low and simmer for 2-3 hours, occasionally skimming off any foam that rises to the surface.
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3
Add 2 bay leaf, 1/2 tsp black peppercorn, and 1/2 tsp salt. Continue simmering for another 30 minutes.
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4
Carefully remove the 4 lbs pork hocks and set aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
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5
Pick the meat off the bones and shred it into bite-sized pieces, discarding bones and skin.
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6
Taste the broth and adjust seasoning with more 1/2 tsp salt as needed. Stir in 2 cloves garlic (minced), 2 tsp apple cider vinegar, and 2 tbsp chopped fresh parsley.
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7
If using 2 packets unflavored gelatin (optional), bloom it in cold water according to package directions, then stir into the warm broth until dissolved.
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8
Divide the shredded meat among ramekins or a shallow serving dish. Pour the warm broth over the meat, making sure to coat everything.
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9
Refrigerate for at least 8 hours or overnight until the broth sets into a firm jelly.
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10
To serve, run a knife around the edges and dip the bottom in hot water, then turn out onto a cutting board and slice. Alternatively, serve directly from the dish with a spoon.