Aspic Jelly

Ingredients

• 1 whole, cut into pieces ox-foot (Ask your butcher to cut it into several pieces for you. This is the primary source of natural gelatin that allows the jelly to set without any added setting agent.)
• 1 bone bacon bone (Alternatively, use 2–3 slices of ham or bacon. Either option adds a smoky, savoury depth to the stock.)
• 1 handful raw meat scraps (Use cutlet trimmings or similar raw meat scraps. Ideally, substitute with a young chicken cut into pieces as for a fricassee (i.e. jointed into thighs, drumsticks, wings and breast portions).)
• 1 small handful mixed vegetables (Use soup-style vegetables such as onion, carrot, celery, or leek — whatever you have to hand. Roughly chop them; no need to peel precisely.)
• 1 cup cold water (This initial small amount of water encourages the meat to brown and develop flavour before the full quantity is added.)
• 1 teaspoon caramel (Used to colour the stock a rich amber. You can use store-bought liquid caramel colouring, or make your own by carefully melting sugar in a dry pan until deep golden-brown, then dissolving with a splash of hot water.)
• 1 tablespoon tarragon vinegar (Added at the end to brighten and sharpen the flavour. Available in most supermarkets; it is white wine vinegar infused with tarragon.)

Instructions

1. 1Place the cut ox-foot pieces, the bacon bone (or ham/bacon slices), and the raw meat scraps or chicken pieces into a large, heavy-bottomed saucepan or casserole pot. Add the mixed vegetables around the meat. Pour in just 1 cup of cold water — this small amount is intentional; it helps the meat brown and develop a deeper flavour rather than boiling straight away. Place the lid on the pan.
2. 2Set the covered pan over a medium heat. Every few minutes, shake or gently move the pan so the pieces do not stick. After roughly 10–15 minutes you will notice the pieces of meat beginning to change colour and take on a browned appearance at the bottom. Once you see this happening, add a little more water — just enough to prevent sticking and encourage more colour to develop without boiling the contents.
3. 3After about 30 minutes of gentle browning, pour in enough additional cold water to completely submerge all the contents of the pan — the meat, bones, and vegetables should all be covered. Stir in 1 teaspoon of caramel to give the stock its characteristic amber colour. Reduce the heat to its lowest setting so the liquid barely simmers — you should see only the occasional gentle bubble breaking the surface.
4. 4Allow the pan to simmer very gently, uncovered or with the lid slightly ajar, for 3 full hours. Do not let it boil vigorously — a hard boil will make the stock cloudy. Check occasionally to ensure the liquid level remains above the meat; top up with a little water if needed. The long, slow simmer extracts the natural gelatin from the ox-foot, which is what will allow the jelly to set later without any added setting agent.
5. 5Once 3 hours have passed, remove the pan from the heat. Set a large bowl in the sink or on a heatproof surface. Place a fine-mesh sieve or colander over the bowl and carefully pour or ladle the hot stock through it, catching all the solids — the bones, meat pieces, and vegetables. Discard the solids. You now have a bowl of rich, flavourful stock.
6. 6Leave the strained stock to cool at room temperature until it is no longer steaming — approximately 30 to 45 minutes. Do not refrigerate it yet, as the fat needs to rise to the surface while the liquid is still fluid enough to skim properly.
7. 7Using a large spoon or a ladle, carefully skim off and discard any fat and impurities that have risen to the surface of the cooled stock. Take your time here — the more thoroughly you skim, the clearer your final jelly will be. Tilt the bowl slightly to help pool the fat for easier removal.
8. 8Stir in 1 tablespoon of tarragon vinegar. To clarify the stock — that is, to make it perfectly clear — pour it back into the rinsed-out saucepan and gently reheat it over a low heat just until it is warm and liquid again. Do not boil. The gentle reheating will help any remaining fine particles to coagulate and rise, making them easier to catch in the final straining step.
9. 9Line a fine sieve with a clean piece of muslin cloth, cheesecloth, or a very clean tea towel set over a clean bowl. Slowly pour the warmed, clarified stock through it — do not press or squeeze the cloth, simply let it drip through naturally. This final pass will produce a beautifully clear, amber-coloured liquid. Pour this liquid into your desired mould or a shallow dish and place it in the refrigerator. Because of the natural gelatin extracted from the ox-foot during the long simmer, the jelly will set firm on its own without any added setting agent. Allow at least 2–4 hours in the refrigerator, or overnight, until fully set before serving.