Calf’s Foot Jelly

Instructions

1. Place the Calf’s Feet in a large pot and cover with the Water.
2. Add the Onion, Carrots, Celery stalks, Bay leaves, and Black peppercorns to the pot.
3. 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.
4. Remove the calf’s feet from the pot and allow to cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids.
5. 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.
6. Return the meat to the strained broth. Add the Vinegar and Salt.
7. Bring the mixture back to a simmer and cook for another 30 minutes.
8. Pour the mixture into a jelly mold or individual ramekins. Refrigerate for at least 6 hours, or preferably overnight, until set.