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Traditional holodetz recipe

1. Holodetz is a festive dish (owing to the fact that it takes at least 2 days to make). It is virtually a must at the New Year's table. Although most people serve holodetz in the same dishes in which it solidifies, there are ways to get creative during the holidays. Holodetz can be solidified in plastic containers and then turned out on a platter. A small amount of broth can be reserved and combined with beets and watercress to make red- and green-colored aspics. The aspics can then be used to cut out shapes of stars, Christmas trees, animals, etc. to decorate the holodetz. 2. It is extremely important to keep the broth at a bare simmer during cooking. Overboiling will bake the broth -- and subsequently the galantine -- cloudy. 3. Some people process the meats to make a smooth paste or put them through a meat grinder. I like a chunkier holodetz, so I chop the meats by hand. It's a matter of personal preference.

4 lb pig feet;
3 lb meaty beef shanks;
1 cup dry sherry;
1 small onion, peeled;
3-4 bay leaves;
1 medium carrot, peeled;
1 stick celery, chopped;
2 tsp black peppercorns;
1/2 tsp ground allspice;
several parsley stems, trimmed;
flat parsley leaves, for garnish;
3 hardboiled eggs, sliced, for garnish;
salt and pepper to taste
measures conversion [+]

Combine peppercorns, bay leaves, celery, and parsley stems. Wrap in 2-3 layers of cheese cloth and tie securely with a kitchen string. Place pig feet on the bottom of a large stock pot and add enough boiling water to cover by 2-3 inches. Add a pinch of salt. When the liquid starts boiling again, reduce the flame and keep at a gentle simmer, uncovered, for 30 minutes. Skim off scum, add a little more hot water and the herb ball, cover, and let simmer gently for 3 hours. Add beef shanks, onion, carrot, sherry and enough boiling water to cover everything by approximately 1 inch. Cover and keep at a gentle simmer for 3 more hours. Strain the broth, salt to taste, cool, and refrigerate overnight. (The broth should solidify when cooled.) Discard herbs, onion and carrot. Cool the meats, then remove and discard all bones. Chop the meats into small pieces. (Do not trim the fat or rinds.) Salt the meats to taste, add freshly ground pepper and allspice. Mix well. The next day, remove the broth from the refrigerator and scrape off and discard the fat which should have solidified on top. Rewarm the broth gently until completely liquid. Divide the meat among serving dishes and press lightly to the bottom. Pour the broth gently over the meat, taking care that they do not mix too much. The liquid should cover the meat by about 1-1/2 inches. Place egg slices and parsley leaves on top and tap gently with a fork to submerge. Place the serving dishes in the refrigerator on a level surface for at least 8 hours, or until the galantine completely solidifies. Serve with spicy mustard, pickles, and shredded horseradish.

Cuisine: Russian
Source: Redisca
Recipe category: Meat-Dishes > Beef

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