Oxtail kolyada kolodets

Cooked oxtail cholodeche

Time to cook: 300 minutes

Surely everyone knows that chłodnik differs from jelly not only in ingredients, but also geographically and even historically. Today we want to dive back into the ancient recipes, which are still respected by many people in many different countries. This kind of jellied meat appeared quite a long time ago, my source speaks of the 11th century. Of course, there were no electric stoves back then and such "paltry" volumes and weights would have been laughed at, but otherwise, it's pretty close to the original. I think that even now this dish has not lost its relevance, especially on the eve of winter holidays, among which there are carols.
Author of the recipe

Ingredients for the oxtail chłodeche "kolyada":

Tail (beef) - 1.5 kg
Parsnip (or parsley root) - 1 pc
Carrots - 1 pc
Onions - 1 pc
Water - 3 l
Chicken egg (boiled) - 2 units
Parsley (herbs) - 1/2 bunch.
Salt (to taste)

How to cook oxtail "kolyada" step by step with photos

	So, here are the main products that we need.
	Rinse beef tail into pieces and put into a pan. Pour water on it. Bring it to a boil, turn the heat down to medium and let it simmer for 3 hours.
	Now it is time to add a whole onion, carrot and parsnip. Salt the broth and let it simmer for about 1 hour. As a result the liquid should reduce by half.
	Strain the broth through a colander. But it is not necessary to "clarify" it by straining it through gauze, etc. д. Discard the vegetables, as we do not need them anymore.
	Separate the meat from the bones and gristle. The meat should not be minced finely, on the contrary, the pieces should remain large. Place the meat in a bowl.
	Add half-cooked hard-boiled eggs to the meat, sprinkle with greens and pour in broth. The liquid should cover the meat and eggs by half a centimeter maximum.
	Put this dish in the refrigerator for the night.
	Serve as an appetizer. Don't forget the horseradish or mustard. A piece of black bread is also very welcome. Note that this casserole is not layered: the broth is mixed evenly with the meat.