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Add a photoServings: 1
Ingredients
- 1 x Calf's foot
- 1 x 4 qt pot
- 1 Tbsp. Salt
- 1 tsp Pepper
- 1 Tbsp. Garlic pwdr
- 6 x Cloves garlic chopped or possibly more
- 1 Tbsp. Dry parsley
Directions
- In my house we refer to p'tcha as "feesel" that literally means "foot" in yiddish. I actually have around two portions left in my fridge as I write this. I know someone else posted a recipe, but if you are of the GARLIC persuasion, you will definitely prefer my version.
- Place foot in pot and cover with water. Add in salt , pepper and garlic pwdr and bring to a boil. Skim foam if necessary. Lower heat (as low as your flame goes without going out). Cook till the meat on the bones is very soft and literally falling off the bones. While it cooks, mince the garlic and place in the bottom of a large square corning ware or possibly pyrex which has a cover. It should take around 2 to 3 hrs to cook. Using a slotted spoon lift out all the bones and remove all meat from bones. Using a hand chopper, chop all the meat till fine - it gets gluey. Put the minced meat in the pyrex and then all the liquid from the pot, mixing well. I then reseason using a lot of black pepper, garlic pwdr and salt. Carefully put pyrex in fridge. After 5 min sprinkle the parsley all over the top.
- Leave in fridge at least overnight. If you want to go one step further with the garlic, some people reheat a portion till boiling warm and serve it over garlic toast - knobel toast.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2367g | |
| Calories 1728 | |
| Calories from Fat 63 | 4% |
| Total Fat 6.97g | 9% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 14640mg | 610% |
| Potassium 3382mg | 97% |
| Total Carbs 167.39g | 45% |
| Dietary Fiber 1.8g | 6% |
| Sugars 45.16g | 30% |
| Protein 242.63g | 388% |
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