Dairy-Free Kholodets (Aspic)

Ingredients

• about 910 g Beef or pork bones
• 8 cups Water
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery stalk
• 3 cloves Garlic
• 2 leaves Bay leaf
• 1 teaspoon Black peppercorns
• 1 cup Cooked ham or tongue
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the about 910 g of beef or pork bones thoroughly under cold running water.
2. 2Place the rinsed about 910 g of beef or pork bones in a large heavy-bottomed pot. Add the 8 cups of water, cover the pot, and bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot loosely, and let it simmer gently for at least 3 hours, skimming off any foam or impurities that rise to the surface every 30 minutes.
3. 3Add the 1 medium onion, 1 medium carrot, 1 stalk celery stalk, 3 cloves garlic, 2 bay leaves, and 1 teaspoon black peppercorns to the pot. Continue to simmer, covered loosely, for another 1 hour, or until the vegetables are very tender and the broth has a rich aroma.
4. 4Carefully remove the about 910 g of beef or pork bones and the large pieces of vegetables from the pot using a slotted spoon. Strain the broth through a fine-mesh sieve into a clean bowl or container, discarding the solids. Let the strained broth cool slightly for about 15-20 minutes.
5. 5While the broth cools, remove any meat from the about 910 g of beef or pork bones and chop it into small, bite-sized pieces. Measure out 1 cup of cooked ham or tongue and chop it into small, bite-sized pieces as well.
6. 6In a mold or container, arrange the 1 cup of chopped cooked ham or tongue and the chopped meat from the bones. Ensure the meat is distributed evenly.
7. 7Pour the slightly cooled broth over the meat in the mold or container, making sure the meat is fully submerged and the broth is evenly distributed. Season the broth with 1 teaspoon of salt and 1/2 teaspoon of black pepper, stirring gently to combine.
8. 8Cover the mold or container tightly and refrigerate for at least 6 hours, or until the kholodets is completely firm and set. It should have a gelatinous texture that holds its shape when unmolded.

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