Holodets (Russian Aspic)

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

   Rinse the pork hock and pork shoulder thoroughly under cold water.

   Близько 5 хв

2. 2

   Place the pork hock and pork shoulder in a large pot and cover with water.

3. 3

   Bring the water to a boil over high heat, then immediately reduce the heat to low.

   Близько 15 хв

   Примітка кухаря: Skim off any foam that rises to the surface during boiling.

4. 4

   Add the yellow onion, carrot, bay leaves, black peppercorns, and salt to the pot.

5. 5

   Simmer gently, partially covered, for 3-4 hours, or until the meat is very tender and easily falls off the bone.

   Близько 3 год 30 хв

   Примітка кухаря: Ensure the liquid barely bubbles to keep the broth clear.

6. 6

   Remove the meat and vegetables from the pot using a slotted spoon and set aside to cool.

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7. 7

   Strain the broth through a fine-mesh sieve or cheesecloth into a clean bowl.

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   Примітка кухаря: This step is crucial for a clear aspic.

8. 8

   Discard the spent vegetables and bones.

9. 9

   Once the meat is cool enough to handle, shred it into small pieces, discarding any skin, fat, or gristle.

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10. 10

    Stir the minced garlic into the warm, strained broth.

11. 11

    Distribute the shredded meat evenly into serving molds or a large shallow dish.

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12. 12

    Carefully pour the broth over the meat, ensuring all pieces are submerged.

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13. 13

    Allow the holodets to cool to room temperature, then cover and refrigerate for at least 6 hours, or preferably overnight, until fully set.

    Близько 6 год

14. 14

    Garnish with fresh parsley before serving.