Entree: Latvia – Aukstā gaļa (Chilled jellied meat made from slow-cooked pork and beef set in savory aspic)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 6 hrs

Total 8 hrs

Ingredients

- 2 pork hocks, approx. 1.5 lb (700 g) each
- 1 lb (450 g) beef shin or beef knuckle with bone
- 10 oz (280 g) chicken wings or carcass pieces (optional, for extra gelatin)
- 1 large onion, halved and charred or peeled (about 8 oz / 225 g)
- 1 large carrot, halved (about 4 oz / 115 g)
- 2 bay leaves
- 1 tsp (5 g) whole allspice
- 10 whole black peppercorns
- 2 tsp (10 g) salt, plus more to taste
- 8 cups (1.9 L) cold water (or enough to cover meats)
- 2 tbsp (30 ml) white vinegar or to taste
- 2 tbsp (30 ml) chopped fresh dill for garnish
- 1/4 cup (60 g) chopped cooked carrot (from the stock) for garnish (optional)
- 1 tbsp (9 g) powdered gelatin (if stock is not sufficiently gelatinous)
- Mustard and rye bread, for serving

Instructions

1. Place pork hocks, beef shin, and chicken pieces in a large stockpot. Add onion, carrot, bay leaves, allspice, peppercorns, salt, and cover with cold water. Bring slowly to a gentle simmer over medium-low heat.
2. Skim foam regularly, then reduce heat to low and simmer very gently, partially covered, for 3–4 hours until meat is falling from the bone and the broth is richly flavored and slightly gelatinous.
3. Remove meats and vegetables from the pot. Strain the stock through a fine sieve or cheesecloth into a clean saucepan and discard solids. Remove bones and cartilage from meats, then chop the meat finely or shred; reserve some small pieces of carrot for colour.
4. Taste the strained stock and adjust seasoning with additional salt or vinegar. If the stock will not set firmly (test a spoonful chilled), sprinkle 1 tbsp (9 g) powdered gelatin over 3 tbsp (45 ml) cold water, let bloom 5 minutes, then whisk into warm stock until dissolved.
5. Arrange chopped meat and reserved carrots in a shallow loaf pan or individual molds. Pour warm stock over the meat to cover completely, pressing out air pockets. Skim any fat from the top.
6. Cool to room temperature, then refrigerate uncovered until fully set, at least 6 hours or overnight.
7. To serve, dip the mold briefly in warm water, invert onto a platter and slice. Garnish with chopped dill and serve cold with mustard and rye bread.