Souse
February 2, 2021 • 0 comments
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!
Ingredients
- (Several pounds) Beef Bones
- (2 Tbsp) Vinegar
- (to taste) Sea Salt
- (to taste) Pepper
- (to taste) Cumin
- (to taste) Cardamom
- (to taste) Thyme
- (to taste) Rosemary
Directions
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.
