Jellied Meat

Indulge in a hearty Eastern European classic with this jellied meat dish, featuring tender pork knuckle and beef shank simmered with aromatic vegetables. Perfect for a cozy family gathering or a unique appetizer at your next celebration.

• 1 kg pork knuckle
• 500 g beef shank
• 2 liters water
• 3 pcs carrots
• 1 pcs onion
• 3 cloves garlic
• 2 pcs bay leaves
• to taste salt and pepper

Method

1. 1

   In a large pot, combine the pork knuckle and beef shank with 2 liters of water. Bring to a boil over high heat.

2. 2

   Once boiling, reduce heat to low and skim off any foam that forms on the surface.

3. 3

   Add the whole onion, bay leaves, minced garlic, and carrots to the pot. Cover and simmer for about 3-4 hours until the meat is tender.

4. 4

   Once cooked, remove the meat from the pot and let it cool slightly. Strain the broth to remove solids and set aside.

5. 5

   Debone the meat and chop it into small pieces. Arrange the meat evenly in a large mold or serving dish.

6. 6

   Pour the strained broth over the chopped meat, ensuring it is fully submerged. Allow it to cool to room temperature.

7. 7

   Once cooled, refrigerate for at least 6 hours or overnight until it sets into a jelly-like consistency.

8. 8

   To serve, carefully unmold the jellied meat and cut into slices. Enjoy with mustard or horseradish.