Main Page
Festive table
Jelly jelly made of beef and pork legs

Beef and Pork Trotter Aspic

Here's how to make a beef and pork-trotter aspic (kholodets). It sets up beautifully with no powdered gelatin: the trotters and hooves carry plenty of natural collagen, which is exactly what makes the aspic firm enough to slice with a knife. The broth comes out rich and crystal-clear, and the meat turns tender and soft. The key is to respect the proportions and the cooking time. The aspic itself cooks for 7–8 hours; add another 8–10 hours to soak the trotters and 5–6 hours for it to set.

Lyudmila

Recipe author

Composition / ingredients

Servings:

Pork trotters

1.8

Beef

1.8

Water

Onion

Carrot

Table salt

Allspice

Ground black pepper

Bay leaf

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 12 g

Fats 32 % 6 g

Carbohydrates 5 % 1 g

105 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Start by soaking the pork trotters and the beef in cold, salted water for 8–10 hours (overnight is easiest).
Step 2:

In the morning, rinse the soaked trotters well and scrape them with a knife and a stiff brush to clean off any dirt, including in the hard-to-reach spots.
Step 3:

Lay the cleaned, soaked pork trotters in the bottom of a large pot.
Step 4:

Rinse the beef once more and add it on top of the trotters. There's no need to cut the meat — a whole piece cooks up perfectly and comes out very tasty, soft, and never tough. Cover everything with cold water and set the pot over the heat.
Step 5:

As soon as it comes to a boil, drain off this first water — that's how you get rid of the scum so the aspic stays clear. Refill with fresh cold water. The amount is up to you; I used about 3 quarts (3 liters).
Step 6:

Bring it back to a boil and skim off all the foam from the surface of the broth.
Step 7:

Simmer over the lowest possible heat for 4 hours. Watch it the whole time so the broth never actually boils — it should just barely tremble.
Step 8:

Meanwhile, prep the vegetables and spices: allspice and black peppercorns, bay leaf, carrot, onion, and garlic.
Step 9:

Skim off the fat that rises to the top from time to time as it cooks.
Step 10:

After 4 hours, add the salt, vegetables, and spices (everything except the garlic). Keep simmering another 2–3 hours. Right at the end, taste once more for salt.
Step 11:

Take the meat out of the pot and pull it apart into shreds.
Step 12:

Fill the containers you'll set the aspic in with the cooked meat.
Step 13:

Strain the broth to remove the small bones and spices, then stir in the pressed garlic.
Step 14:

Ladle the broth over the meat in the containers.
Step 15:

Put the aspic in the refrigerator until it's fully set — about 5–6 hours. The aspic is ready!
Step 16:

You can see other important cooking details in my short video above.

Enjoy!