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This is a recipe for Souse, containing ligaments, tendons, fat, itty-bitty meat jellied into a loaf. This is very common in Europe. Makes a great addition for a buffet!
Instructions
- Place several pounds of beef bones with all the joints and trimmings attached, in a large pot with 2 tablespoons of vinegar. Cover with water and let stand for 1 hour.
- Cook for 4 to 24 hours. When done, season to your liking. I use unrefined sea salt, pepper, cumin, cardamom, turmeric, thyme, rosemary…
- Once it’s somewhat cooled down, I pull out all bones. With my handheld mixer, I break up the larger pieces and ladle the brew into a container.
- Let the dish fully cool. Then put it in the refrigerator to set up.
- Can be sliced and served cold. Enjoy!
- Freeze leftovers for a later meal.
When you mention that you use the handheld to break up the larger pieces, are those the tendons, ligaments, and meat that got picked off the bones?
yes everything, because I don’t want larger junks in my loaf. It’s for better distribution. Could be pulled by hand too, but you don’t want folks to recognize anything! Smaller bits are fine 🙂
how come you didn’t include a tablespoon or 2 of vinegar ??
Vinegar’s what draws the nutrients out of the bones and into the broth ! (I learned this from WAPF literature !)
yes, vinegar is great! I just forgot to mention 🙂
I updated the recipe above to include vinegar.
thank you!!
Judith
Yum! In Polish, our version is called “galaretka”👌🏻