Studen

🔥 Prep

• Trim and cut the 1 kg beef into large chunks (about 5 cm pieces).
• Peel and dice the 1 carrot into rough chunks.
• Peel and quarter the 1 onion.
• Peel and smash the 3 garlic cloves.
• Measure out 20 g gelatin and 2 tsp salt.

🔥 Cook

• 1. Place the beef chunks, carrot, onion, and garlic in a large stockpot and add enough cold water to cover (about 3 L).
• 2. Bring the pot to a boil over medium-high heat (~10 minutes), then reduce heat to low and maintain a gentle simmer.
• 3. Skim off any foam that rises to the surface during the first 15 minutes of simmering.
• 4. Simmer the broth gently for 3 hours, partially covered, until the meat is tender and falling apart.
• 5. Remove the pot from heat and let it cool slightly for 10 minutes.
• 6. Strain the broth through a fine-mesh sieve into a clean bowl, discarding solids.
• 7. Dissolve the 20 g gelatin in 100 ml of cold water, letting it bloom for 5 minutes, then microwave or heat gently until fully dissolved (about 20 seconds).
• 8. Stir the dissolved gelatin into the strained broth, then season with 2 tsp salt and adjust to taste.
• 9. Pour the liquid into molds or a shallow dish, then refrigerate for at least 4 hours or until fully set.

🔥 Serve

• Cut the set studen into bite-sized cubes and arrange on a platter.
• Serve with sharp mustard, horseradish sauce, and pickled vegetables.
• Pair with dark rye bread or boiled potatoes.