INGREDIENTS
This is what you need for 8 quarts – 10+ servings:
- 2 packages pre-cut pig’s feet (4 pc.)
- 2 packages beef shank (4 pc.)
- 4 large carrots, peeled, sliced
- S&P
Pic1: pig's feet, béchamel cauliflower, corn on the cobDirections
Pic2: ready, day 1Pic3: day 2: removing the fat
Pic4: day 2: ready
Day 1:
- Combine pig's feet, beef shank and 4 quarts of water in a large stock pot.
- Season to taste. Bring to a boil over medium heat.
- Reduce heat and simmer over low heat for 3-5 hrs., depending on desired softness.
-
Add carrots a.o. vegetables about 20-30 minutes before serving.
Much longer and the vegetables will cook into mush. -
Serve and enjoy.
I served the pig's feet with béchamel cauliflower and boiled corn on the cob. (Pic1) - Refrigerate leftovers.
Day 2:
- Remove the congealed fat if desired.
- Reheat the soup.
- I separated the beef shank to pull later.
- The pig's feet were almost-fall-off-the-bones soft by now, just how I prefer them.