Sült (Meat Jelly)
A traditional winter preserve in Estonia, jellied pork is made by boiling pork hooves and thighs with various seasonings. If sült is to be consumed immediately, the resulting liquid is poured into a bowl and allowed to solidify. It is common, however, for the jelly to be poured into a sterile jar, stored, and eaten when fresh meat is not available.
Recipe Servings: 4–6
Ingredients
- 2 pork legs (2 thighs, 2 hooves)
- 1 lb (450 g) beef
- 3 onions, unpeeled
- 1 clove garlic
- 2 carrots, sliced
- 12 black peppercorns
- Pickling spice, to taste
- 2 bay leaves
- Salt, to taste
Directions
- Wash meat.
- Using a large pot set over high heat and filled with cold water to cover, add the pork and beef and bring to a boil.
- Lower heat, skimming any foam that floats to the top, and keep the pot at a simmer.
- After an hour, add the onions, garlic, and carrots and simmer 3–4 hours until meat is loose from the bones.
- Add salt and spices and boil 15 minutes more.
- Separate the meat from the bones, chop the meat, return it to the cooking liquid, and heat to boiling point once more.
- Pour meat with liquid into sterilized jars.
- Serve cold with horseradish and strong mustard with hot potatoes on the side.
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