Holodets: Russian Cold Meat Aspic

Method

1. 1

   Preparing the meats

   Wash the meats thoroughly, then cut them into larger pieces so they cook evenly.

   5 min
2. 2

   Bringing to the boil

   Bring the meats to the boil slowly in cold water, skimming off the foam that rises to the surface continuously.

   15 min
3. 3

   Slow cooking

   Add the onion, carrot, bay leaves and peppercorns, then simmer over a low heat for 4 to 6 hours. Keep skimming off the foam and fat as you go, until the gelatine from the bones has dissolved.

   300 min
4. 4

   Removing the meat

   Take the meat out of the stock and shred it by hand.

   10 min
5. 5

   Straining the stock

   Strain the stock, place the shredded meat in a mould, scatter over the chopped garlic, then pour over the strained stock.

   10 min
6. 6

   Setting

   Leave to cool, then refrigerate for about 24 hours until set.

   1440 min
7. 7

   Serving

   Serve cold, sliced, with mustard.

   5 min