Dish

Ox Trotter Aspic

Ox Trotter Aspic is a dish that is rich in flavor and texture. The feet of the ox are first cleaned and then boiled until the meat falls off the bone. The meat is then mixed with herbs and spices such as bay leaves, thyme, and black pepper. The mixture is then poured into a mold and allowed to set in the refrigerator. Ox Trotter Aspic is typically served cold with bread and a side of pickled vegetables.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Offal Dish

Origins and history

Ox Trotter Aspic has been a traditional dish in Britain for centuries. It was a popular dish during the Victorian era and was often served at banquets and other special occasions. Today, it is still a popular dish during the summer months.

Dietary considerations

Ox Trotter Aspic is not suitable for vegetarians or those who do not eat beef. It is also high in cholesterol and should be consumed in moderation.

Variations

There are many variations of Ox Trotter Aspic, with different herbs and spices used in the jelly mixture. Some recipes also call for the addition of vegetables such as carrots and onions. In some parts of Britain, the jelly is also made with other meats such as pork or chicken.

Presentation and garnishing

Ox Trotter Aspic is typically served on a platter with the jelly arranged in a circular pattern. It is often garnished with fresh herbs such as parsley or chives.

Tips & Tricks

When making Ox Trotter Aspic, it is important to boil the feet until the meat falls off the bone. It is also important to strain the mixture thoroughly to remove any bones or other debris. The jelly should be allowed to set in the refrigerator for several hours or overnight.

Side-dishes

Ox Trotter Aspic is typically served with bread and a side of pickled vegetables such as cucumbers and onions.

Drink pairings

Ox Trotter Aspic pairs well with white wine, particularly a crisp and refreshing white such as a Sauvignon Blanc or a Pinot Grigio. It is also traditionally served with beer, particularly a light and refreshing beer such as a Pilsner or a Lager.