Easy Beef Kholodets (Beef Aspic)

This recipe for easy beef kholodets is the height of nostalgic, traditional food that’s ultra-delicious. This method adds gelatin to get the jelly set a little quicker. 

Honestly, who has time these days to get jelly set from scratch?

This dish is traditionally made with pork legs, but I use stewing beef here. It is easier than pork to cook and shred into mouth-melting pieces. 

 Why This Beef  Kholodets Is The Best

• Easy and delicious recipe: This is a simple dish with stewing beef. It has a rich vegetable stock that is aromatic and umami-loaded. 
• Luxe texture: Beef kholodets’ gelatinous texture is incredibly satisfying. The collagen from the stewing beef breaks down during cooking, resulting in a smooth and velvety texture that melts in your mouth. Adding gelatine means the stock jelly sets beautifully.
• Nostalgia and tradition: For many, beef kholodets is a dish deeply rooted in tradition and nostalgia. It’s often associated with family gatherings, holidays, and special occasions, and is a much-loved comfort food for generations.
• Versatility: While this beef kholodets recipe is often served as an appetizer or part of a holiday spread, it’s also versatile enough to be enjoyed in various ways. It can be served cold or at room temperature, making it suitable for picnics, potlucks, and buffet-style meals.

Beef Kholodets Ingredients and Substitutions

Here’s what you’ll need to make this dish:

• Stewing beef: Choose a cut with a good amount of collagen, such as beef shank or chuck, as it contributes to the gelatinous texture of the dish when cooked slowly.
• Veggies:  This beef kholodets recipe has carrots, onion, celery, and parsnips. You could also use leeks. The veggies add layers of flavour to the dish.
• Black peppercorns: Use whole and fresh black peppercorns. 
• Bay leaves: Fresh or dried for herby goodness.
• Gelatine: The amount needed depends on the brand and its instructions. Refer to the package for specific measurements. It’s essential for setting the aspic.
• Horseradish and scallions: These are optional but traditional garnishes that add a bit of heat and freshness to the dish.

Top Tips For Beef Kholodets

Want to make beef kholodets that’s “get out of here” good? Here’s how:

• Quality gelatine: Use only trustworthy and tested brands of gelatine. Follow the 
• Serving: To brighten the recipe, serve it with fresh herbs or scallions, horseradish, and garlic. It can be served as a meaty starter in individual ramekins or bowls for a fancy occasion or in one larger dish for a more casual dinner. 
• Stewing beef: Go for tougher cuts of beef as they break down during the long cooking process, releasing collagen that helps create a gelatinous texture. Trim off excess fat before cooking.

Make Ahead and Storage Instructions

Store leftover beef kholodets in the fridge, in an airtight container, for up to 3 days. The leftovers can be frozen technically, but the texture will not hold up on thawing, so I don’t recommend freezing it.

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Easy Beef Kholodets (Beef Aspic)

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This recipe for easy beef kholodets is the height of nostalgic, traditional food that’s ultra-delicious. This method adds gelatin to get the jelly set a little quicker. 

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

• 600 gr stewing beef
• 1 carrot
• 1 onion
• 2-3 celery
• 1 parsnip
• 5-6 black peppercorns
• 2-3 bay leaves
• salt
• pack of gelatin - total amount of gelatin needed would depend on brand using. as every brand would have its own instructions and measurements, check the back of the package.
• horseradish and scallions for serving.

Instructions

1. Put the meat into stock pot and add around 3ltr of cold water. Bring it to boil. When it starts to boil, reduce the heat to minimum and remove any foam and fat that occurs on top. We need a clean and clear stock for the kholodets.
2. Prepare the vegetables: peel and roughly chop carrot and parsnip, cut onion in half, roughly cut celery. Add vegetables, peppercorns, bay leaves to the pot with meat. Gently simmer on minimum heat for 3-4 hrs, and keep without the lid. Add salt just 30 minutes before the end. 
3. Remove the meat from the stock and set aside to cook. Remove and discard the vegetables.  
4. Place a wet napkin or cheesecloth into colander and strain the stock through it into a large bowl.
5. Prepare the serving dish - it can be either individual sized ramekins/bowls or one large dish. Shred the meat and divide between the serving bowls or layer into large serving dish.
6. Prepare the gelatin according to instructions on the package. Combine gelatin with the cleared stock. Pour the stock onto the meat. Cool it on the table and transfer to the fridge for couple of hours until it turns into jelly.
7. Serve with horseradish and fresh scallions. Enjoy!