Place the Calf’s Feet in a large pot and cover with the Beef stock.
Add the Onion, Carrots, Celery stalks, Bay leaves, Black peppercorns, and Garlic cloves to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 5-6 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 Sherry, Vinegar, Salt, and White pepper.
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 8 hours, or preferably overnight, until set.
Ingredients
6
2 pounds900 gCalf’s feet-split
1240 mLOnion-large, quartered
2100 gCarrots-medium, roughly chopped
2100 gCelery stalks-roughly chopped
420 gBay leaves
1 tsp5 mLBlack peppercorns-whole
25 mLGarlic cloves-smashed
8 cups1.9 LBeef stock-low sodium
2 tbsp30 mLSherry-dry
2 tbsp30 mLVinegar-white wine
1 tsp5 mLSalt
1/2 tsp2.5 mLWhite pepper
Equipment
Large pot
Fine-mesh sieve
Jelly mold or ramekins
Instructions
Place the Calf’s Feet in a large pot and cover with the Beef stock.
Add the Onion, Carrots, Celery stalks, Bay leaves, Black peppercorns, and Garlic cloves to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 5-6 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 Sherry, Vinegar, Salt, and White pepper.
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 8 hours, or preferably overnight, until set.
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