Boiled Meat Dinner

Grey!

Tasteless!

Boring!

None of the above!

If this were called “Simmered in a Bone Broth with Multiple Layers of Flavor Dinner” nobody would remember the name, but we would all remember how good it tastes.

You can play around with variations within the theme of the basic components; here is how we made it. 4-year-old approved.

Pigs feet (cleaned and split) - or some other cartaliginous, flavorful pork cut. There might be a few small hairs left on your pigs feet: take a carmelizing torch or lighter or other flame source and burn those off.

Oxtail - or some other cartaliginous, flavorful beef cut (or perhaps mutton).

We added in beef short ribs as well.

If not using pigs feet or a lot of oxtail, consider adding chicken feet or some marrow bones. The goal is a rich, gelatinous bone broth.

For extra flavor, sear or roast the meats and bones to brown them before boiling.

Place in a large pot, cover with water, bring to a rolling boil.

Turn down the heat to a simmer, so that the water steams and bubbles are just barely coming to the surface. Skim off most of the gunk that came to the top after bringing it to a boil. There’s nothing bad about this stuff, but it forms a layer on top of the broth that interferes with proper cooking.

Keep slowly simmering and check back tomorrow and see if the meat is falling off the bones yet.

Remove the oxtail and shortribs and set aside, then carefully strain the very hot broth. Most of the pig’s feet will have fallen apart and dissolved into the broth, so feel free to pick out any larger pieces of meat that are left and then throw out the bones.

To the broth add back the short ribs, oxtail, and trotter meat, then add:

Salt to taste and whatever herbs you like

Whatever amounts you like of celery, mushrooms, pearl onions, and root vegetables (carrots, turnips, parsnips, rutabega)

and one Whole Chicken

Continue simmering until the chicken is fully cooked.

Serve by removing the meats and vegetables from the broth, then serve the broth on the side.