Ingredients

6 lb Beef (brisket or chuck)

Method

Cut up the meat into approximately 12 oz pieces. Put the pieces into a large cooking pot with the calves' feet, vegetables, herbs and salt. Cover with about 4 inches water. Bring to the boil, then reduce heat and simmer, covered, over a low heat for approximately three hours, skimming frequently.

Then drain the meat and the calves' feet (the meat should separate easily from the bones), cut it all into small peices and place in a large bowl. Allow the stock to cook, then skim off all fat. Whip the egg whites into snow, then mix them with the stock. Bring the stock back to the boil, stirring continuously. Allow it to cool after five minutes. When tepid, strain it through a fine cloth previously dampened in cold water and wrung out. Add the brandy or sherry and pour over the meat. Mix gently, then put the pieces of meat and calves's feet in the glass jars and cover them with stock. When cold, seal the jars and immerse them up to the neck in a large pan of water. Sterilize the jars by boiling for 45 minutes, then put them on a towel and wrap them with a thick cloth or towel to prevent quick cooling.

This preserve will keep for up to three months in a refrigerator at 32 to 59 degrees F.