- 4 pigs' ears
- 2 medium onions, peeled
- 2 carrots, peeled and halved crosswise
- 1 celery stalk, halved crosswise
- 2 whole garlic cloves, peeled
Rinse the ears under cold running water. Place in a large saucepan with remaining ingredients. Add enough cold water to cover. Bring to a boil over high heat and cook, covered, for 2 hours. Remove from heat and let cool to room temperature. Remove ears from cooking liquid, and use as desired.