Ox Feet Stock for Gelatin

2016-10-31

Ox feet contain a lot of gelatin. When you boil ox feet, you get an opaque stock that is sticky as glue. When that stock is refrigerated, it solidifies and can be cut in slices.

You can drink it ‘as is’ when warm, but it is rather bland. It is better used as the base for a variety of soups by adding different vegetables.

Ox feet are often added while cooking head cheese or other dishes to make them solidify when refrigerated.

Ox feet stock can be dehydrated completely to get powdered gelatin that can be used as a thickener, but clear gelatin is available commercially for less than it will cost you to make it.

INGREDIENTS

This is what you need for 4 quarts / 8 servings:

1 lb. ox feet, cut
S&P, spices

Pic1: ox feet stock

Directions

For stock to drink 'as is' or for a base for soups:

Cover the ox feet with water.
Bring to a boil over medium heat. Add S&P, spices to taste.
Simmer 3-4 hrs, until the feet fall completely apart.
Sieve the broth to remove the bones. The meat can be returned to the broth.

Two possibilities for head cheese: (see recipes)

As above, and add tomato paste to the stock. (as shown in Head cheese Madeira)
Better boil the ox feet in tomato sauce instead of water. The tomato flavor will be a lot more intense that way. (as shown in Head Cheese Provençal)

Pic2: from the frozen meat section at our local grocery store
Pic3: start boiling
Pic4: after 4 hrs

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org