Place the Calf’s Feet in a large pot and cover with the Bone broth.
Add the Onion, Carrots, Celery stalks, Bay leaves, Black peppercorns, Garlic cloves, and Thyme sprig to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 6-7 hours, or until the calf’s feet are extremely 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 lined with cheesecloth, 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 Madeira wine, Sherry Vinegar, Sea salt, and White pepper.
Bring the mixture back to a simmer and cook for another 45 minutes, skimming any impurities that rise to the surface.
Remove from heat and stir in the Truffle oil.
Pour the mixture into a jelly mold or individual ramekins. Refrigerate for at least 12 hours, or preferably overnight, until set.
Before serving, gently unmold the jelly and garnish with the finely grated Black truffle.
Ingredients
6
2.5 pounds1.1 kgCalf’s feet-split, sourced from a heritage breed
1240 mLOnion-large, quartered
2100 gCarrots-organic, roughly chopped
2100 gCelery stalks-organic, roughly chopped
420 gBay leaves-fresh
1 tsp5 mLBlack peppercorns-Tellicherry
25 mLGarlic cloves-smashed
1 sprig5 gThyme-fresh
8 cups1.9 LBone broth-beef, homemade
1/4 cup60 mLMadeira wine-Malmsey
2 tbsp30 mLVinegar-sherry
1 tsp5 mLSea salt-flakes
1/2 tsp2.5 mLWhite pepper-freshly ground
1/2 tsp2.5 mLTruffle oil-white
1/4 oz7 gBlack truffle-fresh, finely grated
Equipment
Large pot
Fine-mesh sieve
Cheesecloth
Jelly mold or ramekins
Instructions
Place the Calf’s Feet in a large pot and cover with the Bone broth.
Add the Onion, Carrots, Celery stalks, Bay leaves, Black peppercorns, Garlic cloves, and Thyme sprig to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 6-7 hours, or until the calf’s feet are extremely 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 lined with cheesecloth, 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 Madeira wine, Sherry Vinegar, Sea salt, and White pepper.
Bring the mixture back to a simmer and cook for another 45 minutes, skimming any impurities that rise to the surface.
Remove from heat and stir in the Truffle oil.
Pour the mixture into a jelly mold or individual ramekins. Refrigerate for at least 12 hours, or preferably overnight, until set.
Before serving, gently unmold the jelly and garnish with the finely grated Black truffle.
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