How to make it

  • Wash cow feet thoroughly; use a brush if necessary
  • Cover all meat with water, bring to boil.
  • Remove the gray foam with a slotted spoon.
  • Toss in un-peeled onions and garlic head.
  • Add salt and pepper to taste
  • Cover and cook over very low heat for 5 hours, until meat is super tender and falls off the bones.
  • Toss in peeled carrots (whole) and cook until carrots are tender.
  • -
  • Remove everything from the stock, discard the onions and garlic.
  • Strain the meat stock through a fine sieve or through a colander with a paper towel put in it.
  • Add minced garlic.
  • Slice the carrots.
  • Slice the hard-boiled eggs.
  • Remove the bones from the cow feet, and chop the remaining meat and tender cartilage, along with brisket, coarsely
  • -
  • In deep serving bowls or trays, arrange in a pretty way some meat, carrot and egg slices and freshly chopped parsley.
  • Slowly pour seasoned stock over until it covers all the fixings in a bowl.
  • Refrigerate until stock is very firm.
  • -
  • Slice like a pie and serve chilled with beet based horseradish sauce on the side (it can be found in deli or dairy section at any supermarket).
  • Use horseradish sauce generously.

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  • merlin 13 years ago
    Ochen Chorasho. Spaciba.
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