RCI-RC.005.0076.001
Sült
A favourite traditional Estonian dish that most foreigners are understandably too squeamish to try is sült. Boiled Pork in jelly. The jelly is made by boiling the Pork bones, sometimes hooves and heads.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Pork legs (2 thighs2 unit2 hooves)
- 500 g
- 3 medium
- 1 unit
- carrots (cut into rounds)2 unit
- grains of black pepper10-12 unit
- grains of mixed spices5 unit
- laurel leaves2 unit
- salt (As to taste)1 unit
Method
1
Place the beef pieces into a large pot and cover with cold water. Bring to a boil over high heat, then skim off any foam and impurities that rise to the surface.
15 minutes
2
Add the whole or halved onions and garlic cloves to the pot. Reduce the heat to low and simmer gently, partially covered, until the meat is very tender and the broth is rich and collagen-heavy.
180 minutes
3
Carefully remove the beef from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids.
10 minutes
4
Season the strained broth generously with salt and pepper to taste. Taste and adjust seasoning, keeping in mind the flavor will mellow slightly once chilled.
5 minutes
5
Using your hands or two forks, shred or chop the cooled beef into small, bite-sized pieces, discarding any bones, cartilage, or excess fat.
10 minutes
6
Distribute the shredded meat evenly into individual molds, bowls, or a large dish. Ladle the warm seasoned broth over the meat until fully submerged.
5 minutes
7
Allow the filled molds to cool to room temperature, then transfer them to the refrigerator. Chill until the broth has fully set into a firm, clear jelly.
480 minutes
8
Once fully set, unmold or slice the sült and serve cold, traditionally accompanied by mustard, horseradish, or pickles.