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Beef jelly and beef legs

Beef Aspic (Kholodets) from Beef and Beef Trotters

Classic, done right, crystal-clear, and the most delicious! In old Russia, this savory meat aspic was made for New Year's and Christmas — and even today many people can't picture a New Year's spread without it. This recipe shows you how to make beef kholodets so it sets up reliably.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Beef (boneless)

Beef trotter (a foot with the hoof, about 1.5 kg)

1.5

Onion (large)

Garlic

Bay leaf (2-3 leaves)

Allspice

Salt (heaping)

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 70 % 7 g

Fats 30 % 3 g

Carbohydrates 0 % 0 g

57 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

How do you make kholodets from beef trotters? Gather your ingredients.
Step 2:

Wash the beef trotter well, pat it dry, and cut it into 2–3 pieces. You can split the hoof in half lengthwise with an ordinary knife, but you'll need a cleaver to cut the foot crosswise.
Step 3:

Put the cut-up trotter in a large pot and pour in cold water; the trotter should be completely submerged.
Step 4:

Set the pot over the heat and bring to a boil, skimming off the foam as it forms.
Step 5:

Once the foam is gone and the broth is clear, lower the heat and simmer the trotter, covered, for another 4 hours.
Step 6:

Rinse the beef. Shank meat is best — it turns out very soft and tender after long cooking. Add the meat to the pot with the trotter in one whole piece.
Step 7:

Bring the broth to a boil and cook 30 minutes over medium heat. Then cover and simmer over low heat another 1.5 hours, keeping it at a gentle simmer rather than a hard boil.
Step 8:

Add the peeled whole onion, the bay leaves, the allspice, and the salt. Simmer everything together over low heat at a gentle boil for 30 minutes.
Step 9:

Depending on your preference, cut the garlic cloves coarsely in half or mince them finely. I don't like pieces of garlic in the finished aspic, so I just halve each clove.
Step 10:

Remove the trotter, meat, and onion from the pot. Strain the broth through a sieve and return it to low heat.
Step 11:

Add the garlic to the broth, whole or chopped.
Step 12:

Pull the cooked meat into shreds by hand, or cut it into small pieces.
Step 13:

Add the meat to the pot of broth. Taste the broth and add salt if needed. Simmer over low heat for 10 minutes.
Step 14:

Pour the finished beef aspic into molds and let it cool at room temperature. Sprinkle the tops lightly with black pepper and refrigerate overnight. Enjoy!