Kholodets

Take 1 kg each of beef shanks, cheeks, tails, and bones! Cover completely with cold water and let sit for 5–6 hours.

Drain the water, cover with fresh cold water (6–7 liters), place over heat, bring to a boil, and carefully skim off the foam and fat.

Add charred onion and carrot, garlic, bay leaves, whole black peppercorns, and salt. Reduce the heat to low and simmer for 6–7 hours, reducing the broth by half.

Let the broth cool with the bones still in it, then bring back to a boil and strain. Shred the meat and season with salt and pepper.

Arrange the prepared meat in a dish, pour the broth over it, and refrigerate to set for 12 hours.