Beef and Turkey Aspic Without Gelatin (Kholodets) Recipe

Step-by-step recipe

1. For a festive table, I recommend making a clear and delicious beef and turkey aspic. It's a simple way to make kholodets without any gelatin. The base of the dish is a rich, very dense stock made from beef shank, joint and hoof. This part of the leg holds the most gelling substances.
2. Chop the beef shank into large pieces. Rinse and place in a large pot. Pour in 4-5 l of cold water and bring to a boil. Skim off the foam, and if the first stock turns very cloudy, you can drain it, rinse the shank and cover it with fresh water. Peel an onion and add it to the water. Better not to use the skin – it will color the stock more than you'd like. Add a peeled carrot.
3. Simmer the stock over very low heat: the liquid should barely “tremble” and never boil hard. This is how you get a really clear beef and turkey aspic. Cook the stock for 1.5-2 hours. Then strain it and throw away the vegetables. Take out the beef as well – if there is meat left on the bones, you can eat it with mustard, it's delicious.
4. If the stock is clear, there's no need to clarify it, just strain it. Clarifying is easy: whisk two egg whites into a foam and mix with eggshells crushed in a mortar. Cool the stock to almost room temperature. Stir the egg whites into the stock and heat it. Gradually the whites will set and “bind” the particles that make the stock cloudy. The stock clarifies very effectively; then strain it twice through a thick cloth.
5. Cut the turkey fillet into 4-6 pieces and add to the stock. Add 1-2 bay leaves and 5-6 black peppercorns. Simmer the turkey for about 2 hours over low heat. The fillet should start to fall apart and the meat should become very tender. Take the turkey out of the stock and pull it into large fibers or cut it with a knife into thin, long strips, as is usual for turkey aspic. Place the meat in a mold or a dish of suitable size.
6. Season the stock with salt and pepper to taste. Crush 1-2 garlic cloves and add them to the slightly cooled but still hot stock. After 10 mins, strain the stock through a thick cloth to filter out the bits of garlic, pepper, bay leaf and leftover turkey.
7. Pour the stock over the turkey pieces in the prepared dish. If you like, you can first put slices of carrot, halves of hard-boiled egg and herbs in the mold. The eternal question – will it set or not? Beef leg has so much gelatin that the beef and turkey aspic will be as firm and clear as glass. Let the stock cool to room temperature and put the dish in the fridge until fully set. Usually the aspic sets firmly in 2-3 hours, but for the best result it's worth keeping it in the cold longer.
8. To serve, cut the aspic into portions with a knife. You can serve it in individual portions on plates or in one large dish with a spatula. Serve the aspic with hot table mustard – that's how it tastes best. As a side, we serve mashed potatoes.