Proper cow bones to prepare holodets
Holodets blues
Holodets is a typical Eastern Europe recipe. It is is basically a meat aspic, the gelatin being obtained from long boiling the bones and melting the connective tissue-collagen.
I tried to do holodets using cow bones (no pig feet, that one is easier).
My problem is that I can't figure out from the recipes which bone is used. It's mentioned as "hoof", "knee", "leg bone", etc. But there is no photograph and bone names vary from place to place.
I prepared the dish but the collagen content of the bones I used was not enough, so I ended up adding agar-agar, which I know is not needed if the bones are "the correct ones".
Can anyone to help me to identify the bones? A photograph should be the optimal answer!
NB> Please feel free to correct my English
Best Answer
Not sure about Holodet. But a good source of making gelatin from meat is the knee bone with all the cartilage in it. I use it to make foot jelly (aka gala, galarita, ptcha). This is not the same as bones with marrow. AFAIK marrow is not a big source of cartilage. You do have to simmer at low heat for a long time to get the cartilage to dissolve. Don't try a rolling boil, it wont work.
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How is Holodets made?
To make Holodets with eggs, add sliced boiled eggs to the chopped meat, then pour the cooking liquid on top and refrigerate. A great shortcut for making Holodets is to use the slow cooker to simmer the water with meat \u2013 this way you won' have to watch the pot!What are the ingredients in aspic?
Aspic or meat jelly (/\u02c8\xe6sp\u026ak/) is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs.How long does aspic take to set?
Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set. Unmold the aspics onto plates and serve with sliced eggs and asparagus.How long will aspic last in the fridge?
Aspic can be made ahead and stored in a refrigerator for two days. Cover your item so it doesn't absorb any odors from the fridge or get knocked into by something.How to Make Rich \u0026 Gelatinous Beef Bone Broth - Bone Broth Recipe
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Answer 2
The Russian lady that taught me how to make Kholodets used a chunk of femur.
She would simmer for at least 5 hours the bone with a good bit of meat still on it. As the broth cooled she would remove the meat from the bone, chop it and put it back into the pot along with a sizeable amount of sliced garlic.
After chilling in the fridge (usually overnight) she would remove the fat that accumulated on top and serve with a very khrenoviy mustard.
I'm sure that a joint would have worked just as well- it just wouldn't have as much usable meat.
I'm sorry I don't have pictures.
Answer 3
I use, like my mother teached me, some bones named "garrón"in Argentina. She was from Polland. Are the "femur" bones. I don't use meat, chicken or pig. Only the bones, vegetables and spices. I put the cartilages and tendons, with slice of eggs and "ajo" and over these the soup. It must be cold to be eaten.
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