Pork Trotter and Beef Aspic (Kholodets)
A magnificent appetizer everyone knows from childhood — and it's easy to make! Pork trotter and beef aspic (kholodets) sets perfectly with no need to add gelatin. It's wonderfully meaty and tasty, and pairs beautifully with mustard and horseradish. It'll be the most popular dish on the holiday table!
Cooking method
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Step 1:
How do you make pork trotter aspic? Gather the ingredients. Choose whatever cuts of beef you like. If your meat is frozen, thaw it overnight on the bottom shelf of the refrigerator.
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Step 2:
Wash the pork trotters thoroughly, scrape them clean if needed, and soak them overnight. This draws the blood out of the meat so the aspic comes out clear.
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Step 3:
In the morning, wash the meat and trotters again and cut them into pieces if needed.
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Step 4:
Put the meat in a pot and cover it with water (the amount varies; it took me about 3 liters). Set the pot over the heat.
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Step 5:
Bring the contents of the pot to a boil, skimming off the foam, then cook on the very lowest heat, covered, for 4 hours. Keep a constant eye on it so the aspic doesn't boil but only barely simmers. If it starts to bubble hard, crack the lid open, or the broth won't come out clear.
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Step 6:
Skim off the fat that forms as it cooks.
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Step 7:
After 4 hours, add a whole onion and a whole peeled carrot to the broth.
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Step 8:
Add salt and cook for another 2 hours.
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Step 9:
Add the peppercorns and allspice.
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Step 10:
Add the bay leaves and cook for another 15 minutes.
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Step 11:
Right at the end, press in the garlic, let the aspic boil for 2–3 minutes, and turn off the heat.
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Step 12:
Lift the meat and trotters out of the broth, and strain the broth through cheesecloth.
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Step 13:
Shred the cooked beef into strands.
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Step 14:
Pick the meat off the trotter bones and chop it finely.
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Step 15:
Mix the beef and the meat from the trotters together, divide it among trays, and pour the broth over it. If you like, decorate the aspic with pieces of boiled carrot or egg.
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Step 16:
Put the aspic in the refrigerator overnight, or even less time — beef aspic sets very well!
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Step 17:
In the morning, cut it into portions and give it a try.
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Step 18:
Enjoy!
- I adore aspic, and today I made it with beef. I have to say it's now my favorite kind — wonderfully meaty, fragrant, and full of flavor, and it sets beautifully too!
- For this recipe it doesn't matter which part of the carcass you choose, since the meat becomes tender during the long cooking anyway.
Caloric content of the products possible in the composition of the dish
- Rendered beef fat - 871 kcal/100g
- Fatty beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef rump - 380 kcal/100g
- Lean beef roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef ribs - 233 kcal/100g
- Beef leg - 104 kcal/100g
- Oxtail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Black peppercorns - 255 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork trotter - 234 kcal/100g
- Allspice - 263 kcal/100g
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