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ptcha from The Jewish Kitchen
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Ptcha/Calves Foot Jelly

Ptcha is savory with deep, rich flavors. When cut into squares and served with a wedge of lemon, the presentation is very pleasing to the eye.
Course Lunch, Sides
Cuisine Jewish
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours 6 minutes
Servings 8 people

Ingredients

  • 2 Kosher cows feet cut into 1 inch pieces Ask your butcher to do this
  • 1 bay leaf
  • 1 large onion cut into small pieces
  • 2 large carrots, peeled and cut into small pieces.
  • 4-6 cloves of garlic, minced
  • 2 tsp. Kosher salt
  • 1 tsp. black pepper
  • 3 lemons cut into wedges for serving

Instructions

  1. Put the the cows' feet into a large bowl and soak in cold water for 1 hour. Drain. Using a large stock pot put the cows' feet into the pot and add water to cover the bones. Boil on medium heat. Add bay leaf, onions garlic, and carrots. Skim off the fat during the cooking process. You may have to add a little water during this process. But you don't want to lose the flavor that is in less water. Use your judgement on this. Cook on medium heat for 2-3 hours. When the meat and gristle is off the bone, it is done.

  2. Remove from heat. Discard the bones and scrape off any meat that might be left on the bones. Remove the bay leaf and discard it. Reserve the liquid. Put the meat in a dish and chop it finely, adding the salt and pepper and mixing together. Adjust seasoning to your taste
  3. Put the meat in a large bowl and gradually add the reserved broth. Pour the mixture into a 9" x 13" baking dish. When dish is cool, cover and put into the refrigerator for at least 8 hours or overnight. When ready to serve, cut into squares and serve with lemon wedges.