Very Tasty Kholodets
Description
Perfect with the table and with drinks. Making delicious kholodets is a whole science. First of all, I advise you to lightly char the vegetables in a dry skillet — that way their flavor will be completely different and will only improve the quality of the kholodets. If you want the dish to be as clear as possible, pour cold water over the meat and only then bring everything to a boil. To help the kholodets set faster, I advise you to add to the broth a skakunets — a beef joint. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Place the meat, skakunets, carrots charred in a dry skillet, and unpeeled onion into a pot. Fill the pot with cold water, set over high heat, and bring to a boil.
- 2
Step 2
2. When the aspic comes to a boil, reduce the heat to the lowest setting and skim off the foam. Add salt and cook with the lid slightly ajar. Cook the aspic for 4 hours, but make sure as little liquid as possible evaporates.
- 3
Step 3
3. Then add allspice, hot pepper, crushed garlic, bay leaf, and all the herbs. Continue cooking the aspic for another 1.5–2 hours.
- 4
Step 4
4. Check whether gelatin needs to be added to the broth: put a small amount of broth in the refrigerator and see whether it sets within 30 minutes. If not, add bloomed and warmed gelatin. Pull the meat apart into shreds, place it in individual molds, and pour the broth over it.
- 5
Step 5
5. Let the broth cool to room temperature, then refrigerate overnight.