Holodetz - Russian Jellied Beef Recipe

How to make it

---

• Wash cow feet thoroughly; use a brush if necessary
• Cover all meat with water, bring to boil.
• Remove the gray foam with a slotted spoon.
• Toss in un-peeled onions and garlic head.
• Add salt and pepper to taste
• Cover and cook over very low heat for 5 hours, until meat is super tender and falls off the bones.
• Toss in peeled carrots (whole) and cook until carrots are tender.
• -
• Remove everything from the stock, discard the onions and garlic.
• Strain the meat stock through a fine sieve or through a colander with a paper towel put in it.
• Add minced garlic.
• Slice the carrots.
• Slice the hard-boiled eggs.
• Remove the bones from the cow feet, and chop the remaining meat and tender cartilage, along with brisket, coarsely
• -
• In deep serving bowls or trays, arrange in a pretty way some meat, carrot and egg slices and freshly chopped parsley.
• Slowly pour seasoned stock over until it covers all the fixings in a bowl.
• Refrigerate until stock is very firm.
• -
• Slice like a pie and serve chilled with beet based horseradish sauce on the side (it can be found in deli or dairy section at any supermarket).
• Use horseradish sauce generously.