Russian Chilled Meat Jelly with Garlic

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A classic Russian cold appetizer, this silky meat jelly is slowly simmered from mixed meats and bones until the broth turns richly gelatinous, then chilled until it sets into a savory sliceable terrine. Bright garlic and a hit of fresh horseradish cut through the richness for a refreshing holiday starter.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 1 gSugar
• 28 gProtein
• 520 mgSodium
• 380 mgPotassium
• 35 mgCalcium
• 2.5 mgIron
• 3 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the meat and broth

• 2 lb (900 g) pork shank or hock, scrubbed
• 1 lb (450 g) beef shank with bone
• 1 lb (450 g) chicken feet or extra pork skin
• 2 carrots, peeled
• 1 large yellow onion, peeled and halved
• 5 cloves garlic, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns

For finishing and serving

• 1 tbsp salt, plus more to taste
• 3 cloves garlic, finely minced
• 1/4 cup prepared horseradish, drained
• 2 tbsp Dijon mustard
• 1 tbsp chopped fresh parsley

Directions

1. Place the pork shank, beef shank, and chicken feet in a large stockpot, cover with 4 quarts (4 L) of cold water, and bring to a boil over high heat; skim off any foam that rises during the first 10 minutes.
2. Add the carrots, halved onion, smashed garlic, bay leaves, peppercorns, and salt, then reduce the heat to low so the liquid barely trembles; simmer uncovered for 4 to 5 hours, topping up with hot water as needed to keep the bones covered.
3. Lift the meats and carrots out with tongs and set them aside to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, tasting and adjusting the salt.
4. Pick the meat from the bones, discarding skin, fat, and gristle, then shred or dice it into bite-sized pieces along with the cooked carrots.
5. Stir the minced raw garlic into the warm broth and taste again for seasoning; the broth should be pleasantly salty and aromatic.
6. Divide the shredded meat evenly among a loaf pan or six individual molds, then pour the warm broth over to cover by about 1/2 inch.
7. Refrigerate for at least 6 hours or overnight until completely firm and jiggly; to unmold, dip the outside of the pan briefly in warm water and invert onto a platter.
8. Serve cold, sliced into thick slabs or unmolded onto plates, with horseradish, Dijon mustard, and a sprinkle of parsley alongside.

Cook’s Notes

• Chicken feet and pork skin are the natural gelatin engines of this dish—do not skip them or the broth will not set; if you must substitute, add 2 tablespoons of unflavored gelatin dissolved in cold broth.
• For a crystal-clear jelly, strain the broth a second time through a cheesecloth-lined sieve after skimming.
• Always add the raw minced garlic at the end so its bright, sharp flavor survives the long simmer.
• Leftover broth that does not gel can be refrigerated and reused as a rich stock for soups or risotto.
• Serve with rye bread and pickles for an authentic Russian zakuski spread.

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