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!
- Cook several pounds of beef bones for 4 to 24 hours with all the joints and trimmings attached. 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.