Studzienina – Polish Head Cheese

May 11, 2023May 11, 20230 20
Studzienina - Polish Head Cheese Recipe for Meat Lovers
in Meat

Prep

40 min

Cook

5 hours

Ready In

6 hours 40 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 -3 lbs calf feet ( with hock attached )
1 lb veal stew meat ( in pieces ) or 1 lb stewing beef ( in pieces )
1 large onion
2 celery ribs
1 large carrot
1 tablespoon whole black peppercorn
6 garlic cloves
1 teaspoon salt
5 cups water
1 lemons ( garnish ) or 1 lemon juice ( garnish )

Nutrision Information

Servings Per Recipe
10
Calories
200
Sugar
0g
Fat
10g
Studzienina is a traditional Polish meat dish which is typically made during the winter months when it is cold outside. This dish is a hearty and warming meal which is perfect for sharing with friends and family. It is called head cheese, but it does not contain cheese and is not a dairy product. Instead, it is made using the head and feet of a calf, which are slow-cooked with vegetables and spices to create a rich and flavorful broth. The meat is then removed from the bones, mixed with more meat, and then cooled until it sets into a loaf. Studzienina is typically served cold, and is perfect for a winter picnic or as a light snack. The dish has become popular in other parts of Europe as well, and has become a staple in some German and Czech households.

Instructions

1.Clean the calf feet and hock by removing hairs with a propane torch or scraping them with a knife. Wash them well.
2.Place the celery, carrot, onion, garlic, and peppercorns into a large pot.
3.Add in the washed calf feet and hock and pour water to cover.
4.Bring the pot to a boil, then let it simmer for about 3-4 hours.
5.Remove the calf feet and hock and pick the meat off the bones.
6.Add the meat back into the pot with the veal stew meat or beef, and continue to cook for another hour or so.
7.Remove the pot from heat, let it cool down, and skim off any excess fat from the top.
8.Place into the refrigerator overnight.
9.Serve with a garnish of lemon juice or slices of lemon on top.

PROS

Studzienina is a traditional Polish meat dish which is rich in flavor and high in protein.
It is a great way to use up all parts of the calf and is a perfect dish for meat lovers.

CONS

This dish takes a long time to cook, and requires a lot of preparation and clean-up.
It may not be suitable for those who prefer a quick and easy meal.

HEALTH & BENEFITS

Studzienina is high in protein, which helps to build and repair muscle tissue. It also contains important minerals like iron, zinc, and magnesium which are essential for supporting overall health.

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