Putcha

Ingredients

• 1.1 cow heel, ask butcher to clean and cut through the bones
• 2.onion, 1 very large or 2 medium
• 3.2 carrots, whole; peeled; optional — discarded after cooking
• 4.garlic, 7–8 cloves; plus more to taste
• 5.bay leaves, 2–3; discarded after cooking
• 6.black peppercorns, a few; discarded after cooking
• 7.ground ginger, ¾ teaspoon; optional; plus more to taste
• 8.salt, to taste; add generously
• 9.black pepper, a good sprinkling; to taste
• 10.eggs, 6–8; hard boiled; sliced; for garnish on top

Method

1. 1.Plunge the heel into boiling water and as soon as you can handle it, scrape with a very sharp knife or blade. Scrape until all the hair has been removed.
2. 2.Place the heel in a large, heavy-based saucepan. Cover with water and add the onion, the carrots, the garlic, the bayleaves, the peppercorns, the ginger, salt and pepper. Bring to a rolling boil, removing the scum as it comes to the top. Cover and reduce the heat.
3. 3.Simmer gently for 10–12 hours. Add extra boiling water from time to time to ensure that the contents are completely covered throughout the cooking process. This is very important for the final texture of the putcha.
4. 4.Two to three hours before the putcha looks ready, start to taste. The meat should begin to fall off the bones. Add more salt, pepper, ginger and garlic.
5. 5.When the meat is quite soft, strain contents of the pot into a colander over a bowl. Strain off about ¼ cup of the broth and set aside. Discard the bones, the carrots, the bayleaves and peppercorns. Mince the rest. You do this while the meat is warm — much easier to work with.
6. 6.Add the strained broth to the minced meat and mix through. You may not use all the broth. The mixture must be loose — like soup. It is better to add less than more broth initially.
7. 7.Put back in a pot and bring to the boil. Taste and readjust the seasoning. Can add more broth at this stage if needed.
8. 8.Pour into flat dishes. Slice the hard boiled eggs and garnish the top of the putcha. Gently spoon over the reserved clear broth. This prevents the eggs from drying and discolouring. Put into refrigerator to set.
9. 9.Cut the putcha into squares or diamond shapes. Put a toothpick into each square. Serve with mustard.

Notes

• Card note: 'Putcha needs a lot of garlic.'
• Card note: 'Putcha does not freeze.'
• Putcha (also p'tcha or fisnoga) is a traditional Ashkenazi Jewish jellied dish made from cow's heel. Similar to head cheese or aspic. Must be made ahead and set overnight.
• Recipe spans pages 46–47 of salads.pdf.