Name: Calf’s Foot Jelly (Standard)
Prep time: 4 h
Cook time: 6 h
Total time: 10 h
Yield: 6 servings
Cuisine: British
Ingredients: 2 pounds Calf’s feet-split; 1 Onion-large, quartered; 2 Carrots-medium, roughly chopped; 2 Celery stalks-roughly chopped; 4 Bay leaves; 1 tsp Black peppercorns-whole; 8 cups Water; 2 tbsp Vinegar-white wine; 1 tsp Salt

Recipe tier

A classic savory jelly made from slow-cooked calf’s feet, resulting in a rich, collagen-rich dish often served with toast or as part of a full English breakfast.

Total 10h

Serves 6 servings

Steps 8

Ingredients 9

Soundtrack the cook

Soul kitchen · 181 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 240m Cook 360m Plate 5m Reset 10m

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Calf's Feet
2 pounds 900 g Calf’s feet-split
Vegetables & Aromatics
1 240 mL Onion-large, quartered
2 100 g Carrots-medium, roughly chopped
2 100 g Celery stalks-roughly chopped
4 20 g Bay leaves
1 tsp 5 mL Black peppercorns-whole
Liquid
8 cups 1.9 L Water
2 tbsp 30 mL Vinegar-white wine
Seasoning
1 tsp 5 mL Salt

Equipment

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Instructions

🎙️ Cook with voice coach

Place the Calf’s Feet in a large pot and cover with the Water.
Add the Onion, Carrots, Celery stalks, Bay leaves, and Black peppercorns to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 4-5 hours, or until the calf’s feet are very tender and the meat is falling off the bone.
Remove the calf’s feet from the pot and allow to cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids.
Once the calf’s feet are cool enough to handle, pick the meat from the bones and discard the bones. Shred or chop the meat.
Return the meat to the strained broth. Add the Vinegar and Salt.
Bring the mixture back to a simmer and cook for another 30 minutes.
Pour the mixture into a jelly mold or individual ramekins. Refrigerate for at least 6 hours, or preferably overnight, until set.