Ox feet


I like pig’s feet but I had never tried to serve the ox feet as a meal before. Now I have. I cooked the ox feet together with a beef tongue and vegetables for a different soup.

Compared to pig's feet, ox feet have very little meat and that meat has imo hardly any flavor left in it by the time it's ready. Combine with stronger flavors to get a more pleasant meal.

Ox feet do release a LOT more gelatin than pig’s feet. I can see now why the recommendation to use both ox and pig's feet to make head cheese: the ox feet for the gelatin, the pig's feet for the flavor.



This is what you need for 2 servings:

  • 2 lbs. ox feet, pre-cut
  • 3 qts water
  • S&P, spices
  • soup vegetables of choice
Pic1: ox feet with tomato sauce


Pic2: the soup
Pic3: oxfeet , served with mushrooms
Pic4: served with tomato sauce

Ox feet in tomato sAUCE/soup

2016-04-13, about 3 weeks earlier

When I prepared head cheese the second time, I cooked the ox feet in tomato sauce until they fell apart.  should have pulled a few pieces for my dinner a lot earlier, because when I tried to eat the feet with the tomato soup / sauce, only bones and a few pieces of skin were left. (Pic6).


Pic5: ox feet in tomato sauce/soup
Pic6: mostly bones