Summary

Ingredients

• 1 pork knuckle (s) or pork knuckle
• 0.5 ½ chicken (no soup chicken)
• 2 pig paws
• 1 onion (s)
• 1 carrot (s)
• 2 egg (s), hard-boiled
• salt and pepper
• parsley or dill, fresh sprigs
• 3 clove (s) garlic if necessary
• water

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Instructions

1. First of all: You need a pressure cooker and plastic, ceramic or metal molds (max. 10 cm deep) for the brawn to prepare the Holodetz.
2. Wash the meat carefully - remove any hair remnants. Place in the pressure cooker and season with salt. Wash, peel and add the carrot. Wash the onion, do not (!) Peel it and add it as well. Pour water over everything (distribute the meat as compactly as possible in the pot and the water just needs to cover the meat). Close the pressure cooker and bring it to a boil. From the time the valve comes out, cook over low heat for 1 hour. Then turn off the stove and let the meat stand for another 30 minutes. Then carefully open the pot according to the manufacturer`s instructions.
3. The meat must now separate easily from the bones, the bones must be soft and the broth must feel sticky between the thumb and forefinger. Now remove the meat and let it cool down a little. Separate from the bones and cut into small pieces including the skin.
4. Carefully pour the stock into another saucepan so that the sediment remains in the pressure cooker. Mix the cut meat with the broth. Pepper, add salt if necessary and add chopped garlic to taste and needs.
5. The onion from the broth can now be thrown away. The carrot is cut into slices. Cut hard-boiled eggs lengthways into slices.
6. Divide the meat and broth mixture into prepared molds. Garnish with carrot and egg slices and dill or parsley. Put the molds in the fridge or on the balcony (if it`s cold enough) overnight. The next morning, Holodetz has to be cut resistant.
7. It is traditionally cut into pieces directly in the mold and served that way. This goes well with (medium) hot mustard or horseradish.