👨‍🍳 Instructions

1. 1

   Place the pork hock/trotters and beef in a large pot. Cover with cold water and bring to a boil. Skim off any foam or impurities that rise to the surface.

   💡 Tip: This step is crucial for a clear broth.
2. 2

   Add the halved onion, whole carrot, bay leaves, and peppercorns to the pot. Reduce heat to low, cover, and simmer for 4-6 hours, or until the meat is very tender and falling off the bone.

   💡 Tip: Maintain a very gentle simmer, not a rolling boil.
3. 3

   Carefully remove the meat and vegetables from the pot. Discard the onion, carrot, bay leaves, and peppercorns. Strain the broth through a fine-mesh sieve into a clean pot or bowl.

   💡 Tip: A cheesecloth can be used for extra clarity.
4. 4

   Once cool enough to handle, shred or dice the meat, discarding bones and skin. Remove any excess fat from the meat.

5. 5

   Season the broth with salt to taste. Add the shredded meat back into the broth and stir to combine.

   💡 Tip: Taste and adjust salt carefully; it will concentrate as it chills.
6. 6

   Pour the mixture into individual molds or a shallow dish. Let it cool slightly, then cover and refrigerate for at least 6-8 hours, or until completely set.

   💡 Tip: For a clearer aspic, you can clarify the broth further by adding an egg white mixture before straining.
7. 7

   To serve, unmold the kholodets onto plates. Garnish with minced garlic and serve with horseradish or mustard.