I used a 1 1/2 litres of a low salt beef stock.
Cover the Hocks in Stock.
Smoked one as is.
Raw one needs to be seasoned with fresh ground Himalinian Sea Salt and fresh cracked five Peppercorn blend and fried in clarified butter till browned.
Cook for 4 hours, remove from stock, cool, then clean. While the meat is cooling and firming up,
Take the stock put it in the freezer so the fat will separate so you can use a ladle to clear the fat off.
For best results cool in the fridge overnight, you can lift the fat off with your hand.
Always use the best quality fats you can buy.
Tip#1 Basics types seasonings like salt and pepper.
Always grind fresh.
Tip #2 Fry in Clarified Butter is
Tip #3 Cold Pressed Virgin Olive Oil for Raw Uses
The best choice for frying would be Clarified Butter.
In Indian, Clarified Butter, like Raw Cows Milk is considered a gift from the Gods.
One of the Hoch’s had been cold smoked, both came from a black woolly Boar, not a pig.
The other meat ingredient is the Low Fat Salami Bacon.
Saute your Root Veg or Mire Poix as the french say, use Carrots, Celery and Leeks/ Onion. Fry in the fat from the pep bacon for best flavor if you want a healthier option use Clarified Butter.
Put the bones back in the crockpot to start the final build. (remove before serving)
Once you have removed the fat, skin and gristle cut up the cleaned de-boned hocks,
Take seasoned sauteed vegetables add,
Two cups flour to form a roux.
Cook roux till browned not burnt, 5 minutes.
Stir the whole time on 80 % heat, not High.
Pour in stock brings to a boil.
Add back to crockpot with meat and vegetable.
Cook on medium for two more hours.
Season at Service topped with fresh chopped parsley.
Could be finished with one cup whipping cream, just before serving. Not heart health but one of the reasons restaurant food that taste so good is not healthy.
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Thanks in advance Michael, the healthy Guru!
Here is that Video about the Pep. Bacon Transformation:
Imagine if you saved this much fat from being ingested every single day?
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