GULLARIE *** Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. beef roast
4 lbs. ham hocks
4 bay leaves
Celery leaves
1 pkg Lipton Onion Soup
***This is correct spelling taken from a German Cookbook.
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Directions: |
Directions:1. Brown beef roast. Place roast, celery leaves, onion mix and bay leaves in separate kettle in about 2" of water and cook until tender, about 2 hours. BE SURE TO SAVE JUICE.
2. Place ham hocks and bay leaves in a separate kettle with enough water to fully cover ham hocks. Cook until meat is ready to fall off bones, 2 to 3 hours depending on size of hocks. Sham hocks after they begin to boil. BE SURE TO SAVE JUICE
3. Strain juice from roast and ham hocks together in a clean kettle. Cut up roast and pig hocks to small pieces. Place meat mixture into clean kettle with juice and bring to a boil for 2 minutes.
4. Remove from heat, let cool and skim fat off top then pour into a 13 x 9 pan. Use an additional pan if mixture is over 3/4" deep. |
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Number Of
Servings:Many |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is a simplified recipe from using pig feet like Mom use to do. The key is cooking the ham hocks till they fall off the bones. No fight cutting them up and not near as many bones. Mom always used pig feet, they were cheaper. And we always had brother George to recycle the bones after we were through with them. We never wasted anything..
I use to double this recipe. We had Theresa, Rita, John, Marilyn, George and I who ate Gullarie. Rita is in Florida and it is not near as good after its been frozen. So I do it here and in Florida, its better that way.
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