About this recipe:Based on the Jewish dish, pitcha. This version uses beef oxtails instead of calve's feet. It's a dish that consists of oxtail meat in a cold jelly. It's traditionally served as a cold appetiser.
450g beef oxtails
1 beef stock cube
2 onions, chopped
6 cloves garlic, halved
1 bay leaf
1 whole clove
1/2 teaspoon whole black peppercorns
1 (10g) sachet gelatine
125ml cold water
2 tablespoons lemon juice
salt and pepper to taste
2 hard-boiled eggs, sliced
1 tablespoon chopped fresh parsley
1 lemon, cut into wedges
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Place the oxtails in a stock pot with the stock cube. Tie the chopped onion, garlic, bay leaf, clove and peppercorns into a cheesecloth/muslin bag. Add the bag to the pot and pour in water to cover. Bring the water to the boil over high heat. Reduce the heat and simmer for 3 hours.
Stir the gelatine into the 125ml of cold water and set aside for 10 minutes. Remove the oxtails from the pot and let it cool. Strain the cooking liquid into a bowl; you should have about 1.5 litres of stock. Discard the spice bag. Pick the meat from the bones and set it aside; discard the bones and gristle.
Spray a jelly mould with cooking oil spray. Add the lemon juice and salt and pepper to the stock. Taste and adjust the seasonings. Transfer the softened gelatine into the warm stock and stir to dissolve. Pour the liquid into the prepared mould and refrigerate. Chill the stock until the gelatine has thickened slightly, about 45 minutes to 1 hour. Stir in the reserved meat and the egg slices. Refrigerate until set, 4 hours or overnight.
To unmould, dip the jelly mould into warm water for 15 to 20 seconds. Invert the mould onto a serving plate and serve with parsley and lemon wedges.
If calve's feet are available, use these instead of oxtails.