Pork and Beef Kholodets

1. 1 Pork shoulderpack 800 g ≈ $4.50 90 g
2. 2 Beef shankpack 800 g ≈ $6.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 140 g
3. 3 Carrots≈ $1.50 per kg 35 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Bay leaves 1 g
7. 7 Ground black pepper 1 g
8. 8 Salt 2 g
9. 9 Gelatin 2 g
10. 10 Mustard 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the pork¹ and beef² shank, then cover with cold water so it sits 3–4 cm above the meat.

2. Bring to a boil, skim off the foam, and simmer over the lowest heat for 5 hours at a barely visible bubble.

3. Add the carrot³, onion⁴, bay leaf, pepper, and salt, then simmer for another 1 hour until the meat pulls easily from the bone.

4. Remove the meat, shred it into fibers, and discard the bones and excess fat.

5. Strain the broth and check it: a drop rubbed between your fingers should feel sticky. If not, dissolve gelatin in the hot broth, then add the minced garlic⁵ and adjust the salt.

6. Arrange the meat in a mold, pour over the broth, and let cool to room temperature.

7. Refrigerate for 10–12 hours until fully set, then serve with mustard.