It is a traditional appetizer during winter holidays in my family. My grandma would get up early and head to the meat market to pick fresh pig feet, beef tails and chuck eye steak. The reason for such bizarre mixture is natural gelatin that occurs in carcass parts. It helps the dish to set without any additional gelatin. It takes up to 5 hours of slow simmer with bay leaves, peppercorns and onions.
As a result, you get very tender meat and flavorful broth. In a shallow dish I layer finely chopped meat, fresh onion and garlic. Then pour the broth on top and let it cool overnight. In my family, we like to eat it with spicy mustard and horseradish sauce. Each bite is a mix of various textures: soft jelly, tender meat and crunchy garlic and onion.
Cook time: 6 hours 30 mins
Servings: 8-10
Ingredients:
- 2 lbs. pig feet
- 1.5 lbs. beef bones
- 2.5 lbs. boneless
beef chuck eye steak - 4 medium onions
- 1 tsp. black peppercorns
- 4 bay leaves
- 1 tsp. salt
- 4 garlic gloves
Directions
Wash the meat and bones in a cold water and pat dry with
paper towels. Take a large pot and place tightly pig feet, beef bones and meat.
Add peeled and halves 3 onions, bay leaves and peppercorns. Cover with cold
water and bring to a boil. Reduce the heat and let it simmer for 5 hours.
Remove the meat and bones and let them cool. Strain the
liquid though a few layers of cheese clothes or paper towels to get a clean
broth.
Peel the garlic and last onion. Chop finely and set aside.
Once the meat has cooled mesh it with the fork and place a
1-inch layer in a few shallow dishes or 2-inch layer if using small glasses for
individual servings. Sprinkle with minced garlic and onion on top. Slowly pour
the broth to cover the meat and a little extra on top. I like the two to one
ratio: two parts of meat to one part of broth. Let it cool at the room
temperature and refrigerate overnight.
Once it is set, serve it with hot mustard or horseradish
sauce.
If you are afraid that the dish might not set properly you
can add 1 packet of gelatin (1.5 oz./3 grams) per 4 cups of broth. Bring the
liquid to a boil so the gelatin dissolve properly.
