Cholodets
Every family has its own secrets of making coldcock. In our family we use this recipe. Kholodets turns out tasty, rich, with a light flavor of garlic, giving a spicy note.
Composition:
- meat (pork, chicken or beef) - 2-3 kg
- pork shank - 1 piece .
- onion - 1 piece
- carrot - 1 piece
- bay leaf - 2 pcs.
- peppercorns - 5 - 7 peas
- garlic - 4 cloves
Cooking cold meat:
Soak the meat and pork shank for 2 hours. After that, rinse the meat, pour 5 liters of cold water, add whole (if very large, then cut into several pieces) onion and carrots, bay leaf, peppercorns and bring to a boil. Salt the broth, but a little, because after cooking some of the liquid will evaporate, and the broth may be over-salted.
Once the broth comes to a boil, reduce the heat, collect the foam and noise from the surface of the broth, and cook the cold meat on minimum heat, without allowing a rapid boil, for 5-6 hours.
Add the broth to the broth, then simmer for 5-6 hours.
After that, take out the meat, remove it from the bones and separate it into fibers.
Set the broth aside for 10 minutes to allow the residual noise to settle to the bottom, carefully pour it into a narrow-necked dish, and after a while skim off the floating fat from the surface.
In the resulting broth squeeze out peeled garlic heads, if necessary, add salt and leave the broth for 30-40 minutes.
Place meat pieces in deep plates up to half and pour the broth strained through a sieve. If desired, you can decorate the cholodets with herbs, carrots or other vegetables. Put the plates in the refrigerator to solidify.
Serve the kolodets by placing on a flat plate and adding horseradish, mustard or vinegar.
Enjoy!
