Recipe(tried): Ukrainian Studenetz Jellied Meat

Studenetz (Kholodets) - Jellied Meat

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.