Pork and Beef Kholodets with Garlic

Dmitri Volkov @dima.volkovSep 21, 2026

11 ingredients

12 steps

What you need

1.5 kg (3 lb) pork hocks or trotters, cut into pieces by the butcher
1 kg (2 lb) beef shank, on the bone
4 l (4 quarts) cold water, for simmering
2 onions, peeled, left whole
2 carrots, peeled
2 bay leaves
8 black peppercorns
4 allspice berries
2 tsp salt, or to taste
5 cloves garlic, crushed
horseradish and mustard, for serving

Method

Restated from the original video

1
Soak the pork and beef in cold water in the fridge for 3 h or overnight, then scrub the pork skin clean.
2
Put the meat in a large pot, cover with water and bring to a boil. Boil for 5 min, then drain and rinse the meat and the pot.
3
Return the meat to the pot, pour in the cold water and bring slowly to a boil, skimming off all the foam.
4
Lower the heat so the surface barely trembles and simmer uncovered for 5 h. Do not add more water; a gentle simmer keeps the broth clear.
5
Add the onions, carrots, bay leaves, peppercorns, allspice berries and salt and simmer for 1 h more. The meat should be very tender and fall off the bone, and a drop of broth should feel sticky between your fingers.
6
Lift out the meat and carrots and let them cool slightly. Discard the onions and bay leaves.
7
Strain the broth through a sieve lined with a damp cloth. Stir in the garlic and season it a little saltier than tastes right, since it dulls when cold.
8
Pull the meat from the bones, throw away the bones and gristle, and chop or tear the meat into small pieces.
9
Slice the carrots into rounds and lay them in the bottom of a deep dish or several smaller bowls.
10
Spread the meat evenly on top, then ladle over enough broth to cover it by about 1 cm.
11
Cool to room temperature, then refrigerate until firmly set, at least 8 h.
12
Lift off any fat from the surface, cut into squares and serve cold with horseradish and mustard. Keep refrigerated and eat within 3 days.

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About kholodets

Kholodets is meat and bone simmered for hours until the broth turns gelatin-rich, then poured over shredded meat and chilled until it sets into a firm, savory jelly.

What cooks argue about

Cooks argue over whether to add powdered gelatin as insurance or trust the bones alone, since skipping it risks a broth that never fully sets, while adding it makes the texture firmer and more rubbery.

What usually goes in

Every version of kholodets

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Imported from videoculinary.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.

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