Pawaru-Grahmata

№ 21II. nodaļa

Vēršu kājas

Ox feet in sweet-and-sour onion sauce

  • Serves 4
  • about 4½ hours (about 2 hours in a pressure cooker)
  • Melnraksts · vēl nav izmēģināts

1796Wehrschu-Kahjas.

Modernizētslpp. 64–65 · PDF 78–79
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. If the feet are salted, soak them in cold water for 12 hours, changing the water twice. If they are fresh, blanch them in boiling water for 5 minutes, drain and rinse, and scrape off any hairs (our addition).
  2. Put them in a large pot, cover with fresh water by 5 cm, add the salt and simmer gently, partly covered, for 3½–4 hours, until the meat and skin are very soft and come away from the bones. (In a pressure cooker: 1¼–1½ hours at high pressure.)
  3. Meanwhile, simmer the onion in the 600 ml water, covered, for 30 minutes, until the water tastes strongly of onion. Strain it, pressing on the onion; you should have about 450 ml.
  4. Melt 50 g butter in a pan over low heat, stir in the flour and cook for 2–3 minutes without letting it colour. Whisk in the onion water a little at a time to make a thin, pourable sauce and simmer for 5 minutes. Add the vinegar and sugar, then more of either, until it tastes clearly sweet and sour. Stir in the remaining 20 g butter and season with salt.
  5. Drain the feet well in a colander, keeping them covered so they stay hot. Add any heart, tripe or head meat to warm through. Arrange everything in a warm dish, pour the sauce over and serve at once.

Notes

What the book says vs. what we added

the book boils fresh ox feet in small pieces in lightly salted water until tender (soaking salted ones first), and makes a sauce from onion water strained into a pale butter-and-flour roux, sharpened with vinegar and sugar until sweet-sour and enriched with plenty of butter. The feet are drained, kept hot and served with the sauce poured over. The amounts, times and the blanching are ours.

Serve hot

the feet are rich in gelatine and turn sticky as they cool, which is why the book says not to let them get cold.

Innards

the book suggests adding the heart, the kārtaksnis (omasum, the leafy part of the stomach, sold as "bible tripe" or "book tripe") and the head. Buy them cleaned and cooked, or simmer them separately until tender.

"A long sauce"

the book wants a gara (long, thin) sauce, the opposite of a reduced, "short" one, and warns not to make it too lean.

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