Calf's Feet, Prunes, and Chestnuts
This hearty and historical dish combines the rich flavors of calf's feet with sweet prunes and earthy chestnuts, creating a unique and satisfying stew. The slow cooking process allows the flavors to meld, resulting in a tender and flavorful main course. Perfect for a special occasion or a comforting meal on a cold day, this recipe offers a taste of traditional Jewish cuisine.
Ingredients
- 2 each Calf's feet, sawed into joints
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/2 pound Italian chestnuts, scalded and skinned
- 1/8 pound Raisins
- 1 pound Fine prunes
- 1 small Onion
- 1 small head Celery root
- 2 each Olives, cut in small pieces
- 1/8 teaspoon Paprika
- 1 cup Soup stock
- 1 wine glass Claret (red wine)
- 1 wine glass Sherry
Instructions
- 1Season the calf's feet joints with salt and pepper. Allow to sit for at least a day before cooking.
- 2Place the seasoned calf's feet in a large iron pot. Add the scalded and skinned chestnuts, raisins, prunes, onion, celery root, olives, paprika, and soup stock. Stew slowly over low heat for 5 hours.
- 3One hour before serving, add the claret and sherry to the stew while it is still boiling. Do not stir. Serve hot.