STUDENETZ (JELLIED MEAT)Source:
Ukrainian Easter: Tradition, Folk Customs, and Recipes, Mary Ann Woloch Vaughn, Ukrainian Heritage Company, Munster, Indiana, 1983.
4 pork hocks, fresh
1 pound veal
1 veal shank and bone
1 stalk of celery, sliced
2 carrots, sliced
1 medium onion, chopped
1 teaspoon mixed spices, tied in a cloth bag
1 to 2 cloves garlic (to taste)
salt to taste
Scrape hocks; wash well, place in a pot; add the veal shank and veal; cover with cold water and bring to a boil. Lift the meat out and rinse thoroughly; put in a clean pot. Strain stock and cool. Cover the meat with stock. Bring to a second boil, skim the scum off, let boil slowly for 1/2 hour.
Simmer until the meat and bones fall apart, about 2 1/2 to 3 hours in all. One hour before end of cooking, add celery, carrots, onions, spices, garlic and salt to taste.
Remove the spice bag, strain the drained stock. Cut the meat in small pieces (if desired leave in large pieces) taking care to remove all the bones. Place meat and cooked vegetables in glass casserole or pan; pour the stock over the ingredients and let stand until cold; place in refrigerator to set until firm.
Studynets (Jellied Pig’s Feet)
Source: Yonkers Ukrainian Heritage
One of the more unique dishes of Ukraine, and certainly very traditional as well, is "studynets" (also known as "kholodets" and "drahli"). While the idea of any jellied meat may not be a pleasing thought, one can compare it to a fish aspic - a dish that is very popular in many parts of Europe. "Studynets" is often a main course in many meals. With its unique shape and texture, it is often presented on a platter with assorted cold meats when it is served as an appetizer before a meal. Many cooks prefer about an equal mix of gelatinous texture and meat, but you can increase the amount of meats used in this recipe by a third without affecting the quality as I have done here. The original amounts of meat are in parentheses.
4 pigs feet (3)
2 pounds (1 1/2) beef shank, center cut
1 tablespoon or more of salt
1 large carrot
2 full stalks of celery with leaves
1 medium to large onion
3 cloves garlic
5 peppercorns
2 bay leaves
Using a strong clean brush, scrape and trim the pigs feet. Wash them very thoroughly.
Pat them dry and broil them on all sides under the broiler until you see a golden brown color on all sides. This will give the meat a subtle smoked flavor. You can achieve the same result by placing the pig’s feet on some glowing red embers of wood or coal (NOT barbeque charcoal), turning them over so that they brown evenly on all sides. You will probably have to wash and scrape the scorched parts.
Cut the feet in half lengthwise. Wash the beef shank and place the shank and the feet in a large kettle. Add the salt and cover with cold water.
Bring to a boil and skim. Cover the kettle and simmer very slowly. This is very important, because rapid boiling will make the broth turn milky.
After 3 hours of cooking, add the whole vegetables and spices. Continue simmering until the meat comes off the bones easily. Total cooking time is about 6 hours (a quality dish takes time!). Strain the meat and save the broth. Discard all the bones, spices, and vegetables but save the carrots.
Cut up the larger pieces of meat. Arrange the meat in a suitable dish such as one used for scalloped potatoes or lasagna. Slice the carrot and mix it in with the meat.
Season the broth to taste with salt and pepper and pour it over the meat.Chill it thoroughly and the broth will gel. Before serving, remove the fat that collects on the top. Serve in slices or squares (the traditional method) and garnish with sprigs of parsley.
Most Ukrainians enjoy their "studynets" with pieces of dark rye and will pour a bit of white vinegar on each piece.
Halyna's Notes:
OK. No, my mom has NEVER used pig's feet.
She has used pork or chicken which has worked fine. I think we would have been very upset as kids if we had seen feet (LOL). Some of my family will not touch this. Its a matter of what you get used to. I think its good. I like it with the vinegar. She has her own recipe which she has not written down as of yet.
