Kholodets (Ukrainian Jellied Meat)

Instructions

1. Soak the trotters and beef in plenty of cold water for 2 hours, scrubbing the trotters well. Put them in a large pot, cover with cold water, boil for 10 minutes, then drain and rinse the meat. Wash the pot.
2. Return the meat to the clean pot and add the 2.5 liters of cold water. Bring to a boil, skim the foam, then reduce to the gentlest simmer, partly covered, for 2 hours 30 minutes.
3. Add the chicken, onion, carrot, bay leaves and peppercorns. Simmer for 1 hour 30 minutes more. Add the salt for the last 30 minutes. The meat should fall from the bones.
4. Lift out the meat and carrot and strain the broth through a fine sieve. Skim off the fat. Taste the broth and season it slightly saltier than soup, since cold food tastes milder.
5. Pull the meat from the bones, discarding bones, cartilage and onion. Chop the meat and soft skin into small pieces and mix with the garlic. Slice the cooked carrot into rounds. Spread the meat in a 25 x 20 cm (10 x 8 in) dish and arrange the carrot rounds and parsley on top.
6. Pour the warm broth over the meat until just covered. Cool to room temperature within 2 hours, then refrigerate for at least 8 hours, until completely set.
7. Cut into squares and serve cold with horseradish or mustard.

Tips

• Simmer very gently and skim often. A gentle bubble gives a clear jelly, while rapid boiling makes it cloudy.
• Season the broth a little stronger than you would for soup, because cold food tastes less salty.