Kholodets'
Kholodets (Studen') (from Russian “kholod” that means “cold”) is a traditional Russian dish which represents a shift from fasting to celebrating Christmas according to an Orthodox tradition.
1-1.5 kg of beef w/ bone
1 pork leg
pork or beef bones
1-2 onions
1-2 carrots
celery or parsley
garlic
pepper
Bay leaves
Set a large saucepan on the stove and put in all the meat. Water should be 3-4 fingers above the level of meat.
When the water boils, add in black pepper, 1-2 whole peeled onions, a couple of carrots, a few pieces of parsley or celery roots or sprigs of greenery. Close the lid and cook on low heat for four hours.
Towards the end of cooking, add some salt and 2-3 bay leaves. As soon as you see that the meat is easy to separate from the bone, turn the cooker off. Take the meat out of the broth and let it cool.
Strain the broth through 1-2 layers of fabric which is put in a strainer. It's good to use a small sieve for this purpose with a convex bottom and a handle that is securely held in a pan or bowl to merge the broth. Throw away all seasonings leftover in the broth.
Parse meat with a sharp small knife, throwing the bones, skin and other unappetizing pieces of meat away. Pull the meat apart so that the pieces as small as you like.
Generously spread the meat out in a bowl or tupperware. Add chopped garlic.
Add the strained broth to the meat, let it cool down and put it in the refrigerator overnight.