CARNIVORE HOLODETS (MEAT JELLO)

Holodets, or meat jello, is an excellent addition to a carnivore's repertoire. This dish is not only rich in flavor but also packed with collagen, amino acids, and essential nutrients to keep your body fueled and joints healthy.

Holodets, also known as meat jello or aspic, is a savory dish made from boiled meat and bones, often beef, pork, or poultry, that’s simmered for hours to extract the gelatin and nutrients. Once cooled, the broth solidifies into a jello-like consistency, creating a firm yet tender meat dish. It's perfect for a carnivore diet because it uses only animal-based ingredients while offering a unique texture and taste.

As a dish that’s entirely animal-based, holodets aligns perfectly with the carnivore way of eating, which focuses on nutrient-dense meats, fats, and organs. Not only does it pack in protein, but it also delivers a significant dose of collagen, which is essential for joint, skin, and gut health, and fats for energy. And, it's zero-carb!

With it's gelatinous texture and savory flavor, it’s a delicious, nutrient-rich way to add variety to your carnivore meal plan.

Rinse the pork hocks, beef shanks, and pig’s feet and ears thoroughly to remove any debris. This ensures a clean broth later. If you'd like, cut the meat into smaller chunks so it fits into your pot easily.

Place the meat and bones into a large pot and cover them completely with water. Bring the water to a boil, then reduce the heat to a gentle simmer. Skim any foam or impurities that rise to the top during the first 20 minutes of cooking to ensure a clear broth. Season with salt. (Redmond real salt is my favorite.)

Let the meat simmer on low heat for at least 5 to 6 hours. This slow cooking process helps break down the collagen, creating the gelatin needed to solidify the broth later. I’m not really keen on using an Instant Pot for this recipe because the water needs to reduce a bit to have enough collagen from the bones to solidify. However, if you prefer to use it, I suggest lowering the water level and shortening the cooking time. The meat and bones don’t have to be fully submerged to cook properly, and you can reduce the cooking time to around 2 hours.

Once your broth has developed a rich, meaty flavor, strain the liquid into a large bowl, separating it from the bones and meat.

Allow the meat to cool slightly, then shred it into bite-sized pieces. Discard any bones or excess fat, and place the shredded meat into a shallow dish. Using a small fork or something long and thin, like a toothpick, scoop out bone marrow out of the bones and add to the shredded meat.

Pour the strained broth over the meat until it’s completely covered. Add grated garlic to the broth and meat, and carefully mix it in. Add boiled egg slices if you desire to add an egg for extra protein to your meat jello. Let the dish cool to room temperature before transferring it to the refrigerator. Chill the holodets for at least 4 hours, or until it has solidified into a firm, jello-like consistency.

Once your holodets has fully set, you can carefully scrape off the fat that rose to the top. I like leaving it as is, for added fat, to my meal. Then, slice meat jello into portions and enjoy.

Holodets is a classic, old-world dish that deserves a place in any carnivore’s meal plan. Its simplicity and nutrient density make it an ideal choice for anyone looking to maximize their intake of collagen, protein and fat while adhering to a low-carb, animal-based diet.

TIPS:

Using a combination of pork hocks, beef shanks, and a pig’s feet and ears ensures a high natural gelatin content, resulting in that perfect firm texture without the need of extra packaged gelatin.

Patience is key in this recipe. Allowing the broth to simmer for several hours breaks down the collagen and extracts every bit of nutrient-rich goodness.

For purists, salt and meat are all you need. But if you're open to it, garlic can bring a delightful savory note without taking you off track.

Bon appetite! Your fork is waiting!

Cook Time6

Time in refrigerator4

Total Time10

Course: Main Course

Keyword: aspic, carnivore meal, holodets, meat jello

Servings: servings

Calories: 439kcal

Ingredients

2 lbs pork hocks
2 lbs beef shank or substitute for oxtail
2 lb pig’s feet and ears
1-2 lbs beef brisket
3 garlic cloves minced or grated
salt to taste
water to cover fully

Instructions

Rinse the pork hocks, beef shanks, and pig’s feet and ears thoroughly to remove any debris.
Place the meat and bones into a large pot and cover them completely with water. Bring the water to a boil, then reduce the heat to a gentle simmer. Skim any foam or impurities that rise to the top during the first 20 minutes of cooking to ensure a clear broth. Season with salt.
Let the meat simmer on low heat for at least 5 to 6 hours. Once your broth has developed a rich, meaty flavor, strain the liquid into a large bowl, separating it from the bones and meat.
Allow the meat to cool slightly, then shred it into bite-sized pieces. Discard any bones or excess fat, and place the shredded meat into a shallow dish. Using a small fork or something long and thin, like a toothpick, scoop out bone marrow out of the bones and add to the shredded meat.
Pour the strained broth over the meat until it’s completely covered. Add grated garlic to the broth and meat, and carefully mix it in. Add boiled egg slices if you desire to add an egg for extra protein to your meat jello. Let the dish cool to room temperature before transferring it to the refrigerator. Chill the holodets for at least 4 hours, or until it has solidified into a firm, jello-like consistency.
Once your holodets has fully set, you can carefully scrape off the fat that rose to the top. I like leaving it as is, for added fat, to my meal. Then, slice meat jello into portions and enjoy.

Video

Notes

Nutrition