Kholodets (Meat Jelly)

Directions

1. 1

   Step 1

   

   Peel the onion and garlic. Wash and peel the carrot. Rinse the parsley. Prepare a large pot, cheesecloth, bowls, and a round silicone mold with a diameter of 30–35 cm with a hole.

2. 2

   Step 2

   

   Place the meat in the pot, cover with water. Bring to a boil over high heat, skim off the foam that forms. Reduce the heat to low, add the whole onion to the broth.

3. 3

   Step 3

   

   Add the whole carrot. Simmer the broth for 5–6 hours. Add salt, whole and ground pepper, and the bay leaf. Cook for another 1 hour. Let cool at room temperature for 6–8 hours.

4. 4

   Step 4

   

   Separate the parsley leaves from the stems, add the stems to the pot.

5. 5

   Step 5

   

   Remove the layer of solidified fat from the broth. Slice the garlic thinly and add to the pot. Heat over low heat for 1 hour, without letting it boil. Remove the beef and vegetables from the broth, strain it through cheesecloth. Separate the meat from the skin and bones, cut into small pieces. Slice the carrot into rounds, optionally trim the edges of the slices into a decorative shape.

6. 6

   Step 6

   

   Arrange the parsley leaves, carrot rounds, and meat pieces in the silicone mold. Pour over the broth and place in the refrigerator for 3–4 hours until completely set.

7. 7

   Step 7

   

   Invert the mold onto a serving plate and remove it from the kholodets. Serve with mustard and horseradish.