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Jellied Foot

Mains

Ingredients

  • 500g beef marrow bones
  • 4 bay leaves
  • 2 onions, halved
  • 1 carrot, cut into large chunks
  • ½ tsp salt
  • ½ tsp whole black peppercorns
  • 1 head of garlic
  • 1 l water
  • 2 boiled eggs, sliced

Method

  1. Place the bones in a large pot with the water, bay leaves, onion, carrot, garlic,
  2. salt and pepper and bring to a boil.
  3. Cook on medium-low for about 4 hours until the meat is very soft, skimming any foam that rises to the top.
  4. Remove the connective meat and marrow from the bones and blitz in a food processor with the garlic.
  5. Add the meat back into the pot and cook for another 30 minutes.
  6. Pour into a large glass dish, let solidify most of the way and place slices of boiled egg on top and sprinkle a bit of paprika all over.
  7. Refrigerate overnight to solidify.
  8. Serve with egg kichel.