Ox Feet Stock for Gelatin


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.


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

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

Pic1: ox feet stock


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

Two possibilities for head cheese: (see recipes)


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