Name: Pork or Veal Brawn (Студень, или Холодец)
Yield: 12 to 16 Servings
Cuisine: Russia
Ingredients: 1 whole head garlic; 3 hardboiled eggs; 2½ pounds calf’s feet (or pig’s feet); 1 medium onion; 1 medium carrot; ½ teaspoon freshly ground black pepper, or to taste; 1 generous tablespoon salt; 2 teaspoons salt; 1 pound lean beef chuck, plus bone (or pork loin); 1 pound chicken necks, skin removed; 2 bay leaves; 4½ quarts cold water; 8 black peppercorns

Preparation info

12 to 16
Servings

Difficulty
Complex

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

This classic Russian appetizer is none other than meat (or sometimes poultry) molded in aspic. The names studen’ and kholodets both derive from Slavic roots meaning “chill” and “cold,” and indeed the aspic must be thoroughly chilled before unmolding. Served on a decorative platter, studen’ is a notable addition to the zakuska table.

Ingredients

4½ quarts cold water
2½ pounds calf’s feet (or pig’s feet)
1

Method

In a large stockpot heat the water until warm. Then add the calf’s feet, the beef, and the chicken necks. Bring to a boil, then immediately reduce the heat to a simmer. Skim off the foam as it rises to the surface.

When the foam has stopped rising, add the onion, carrot, peppercorns and the tablespoon of salt. Partially cover the pot and cook the broth over very low heat, at a gentle si