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Classic pork and beef jelly

Classic Pork and Beef Aspic (Kholodets)

The most popular and beloved appetizer for the holiday table! Classic pork and beef aspic is made with knuckle and trotters added in. That's exactly why it sets so well and holds its shape. Serve it with fresh mustard or horseradish.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork knuckle

1.5

Pig's trotters

Beef

Onion

Carrots

Garlic

Bay leaf

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 19 g

Fats 44 % 16 g

Carbohydrates 3 % 1 g

224 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make classic pork and beef aspic? Gather the ingredients you'll need. Scrape the knuckle and trotters with a knife and rinse them well.
Step 2:

The meat for the aspic needs to be soaked. Soaking draws the blood out of the meat, which makes the finished broth clearer. To do this, put the pork and beef in a basin and cover them completely with water. Leave it overnight.
Step 3:

In the morning, drain the water and rinse the meat again under running water.
Step 4:

Use a large pot for cooking. Mine holds 10 quarts. Add the peppercorns and bay leaf to the pot.
Step 5:

Put the pork and beef in the pot and cover everything completely with water. Set it on the heat, bring to a boil, and cook for 6 hours over low heat. Foam will form as it comes to a boil — be sure to skim it off.
Step 6:

Prepare the onion and carrot. Peel and rinse them.
Step 7:

An hour before the end of cooking, add the onion and carrot to the boiling broth. Add salt. Some of the water will boil off during cooking, so top up with hot water as needed. Over the long cooking, the meat will become very soft and fall away from the bones completely. Take the pot off the heat and let it cool until warm.
Step 8:

Using a slotted spoon, remove everything from the broth. Separate the meat from the bones. Strain the broth through a sieve so no bones are left in it.
Step 9:

For the aspic, take a suitable dish and arrange the meat in it. Peel the garlic and press it through a garlic press into all the dishes.
Step 10:

Pour the broth over the meat and refrigerate for a few hours to set.
Step 11:

The delicious, hearty aspic is ready! Enjoy!

Since everyone's tolerance for salty, sweet, bitter, sharp, sour, and hot flavors is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially important not to overdo (chili pepper, for example).
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article about pots.