Haldetz (roasted leg). כרושה

homemade and detailed recipe to make Krosha LEG Classic. haldetz (leg). The key to success is long, slow cooking that extracts the natural gelatin from the bones, without the need for artificial additive

Updated at: Mon, 09 Nov 2026 14:08:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories265.1 kcal (13%)

Total Fat11.1 g (16%)

Carbs3.9 g (2%)

Sugars1.2 g (1%)

Protein35.3 g (71%)

Sodium687.9 mg (34%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For meat and bones (the base for gelatin):

1.5kgbeef leg

or veal legs, sliced, well cleaned, this is the main source of gelatin

500 gramsbeef

for long cooking, such as muscle/mock fillet, or chicken thighs, to enrich the amount of meat in the dish

For the stock and seasoning:

2onions

medium, washed, with the skin on to get a golden color

2carrots

large, grated

1 headgarlic

peeled and crushed cloves - some for cooking and some for the end

to completely cover the ingredients in the pot

Instructions

Preparing and seasoning the meat (important for a clear broth)

Step 1

Place the beef legs and meat in a large pot and cover with cold water.

Step 2

Bring to a full boil and cook for about 10 minutes. A gray foam will form on top.

Step 3

Pour off the water, rinse the meat and the pot thoroughly of any remaining foam (this step ensures that the jelly comes out clear and not cloudy).

The long cooking

Step 4

Return the clean meat to the pot and fill with clean water (about 4-5 cm above the height of the meat).

Step 5

Bring to a boil, reduce to the lowest heat and cover the pot.

Step 6

Cook for 5 to 6 hours (am use the chicken, remove it after two hours so that it does not completely break down, and continue to cook the beef legs).

Step 7

In the last hour of cooking, add the onions, carrots, bay leaves, English pepper, salt and half the amount of crushed garlic.

Decomposition and filtration

Step 8

1. Turn off the heat and carefully remove the meat and bones into a large plate. Let them cool a little.

Step 9

2. Filter the axis Remaining in the pot through a thin sieve ( or gauze fabric) into a clean bowl, to get a completely smooth liquid.

Step 10

3. Add half the remaining amount of crushed garlic to the hot stock and adjust seasoning (The liquid should be slightly salty, as the cold dims flavors).

Step 11

4. Break the meat off the bones and chop it thinly ( discard the bones and excess fat). The cooked carrot can be cut into thin slices for decoration.

Assembly & Cooling

Step 12

1. Arrange the chopped meat at the bottom of deep serving molds ( or glass bowls). If desired, place carrot slices or parsley leaves on top for beauty.

Step 13

2. Pour the filtered stock gently over the meat until fully covered.

Step 14

3. Allow to cool to room temperature, then cover and transfer to the refrigerator for a duration 8 hours at least ( is better for a whole night), until the liquid turns into a stable jelly.

how do you serve

Step 15

• Cut into cubes or serve directly from the bowl.

Step 16

The most traditional and recommended lenders are Spicy mumps (harian/funny), strong mustard, or a sprinkle of fresh lemon juice that balances the richness of the dish.