I've Been Cooking Beef Hooves According To This Recipe For 20 Years
- last year
Beef hooves are a tough, gelatinous part of the cow that is often used to make broth or stock. Here is a recipe for cooking beef hooves:
Ingredients:
- 2-3 beef hooves
- 2 onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon black peppercorns
- Water
Instructions:
1. Rinse the beef hooves under cold running water to remove any dirt or debris. Cut the hooves into smaller pieces, if necessary.
2. In a large stockpot or Dutch oven, combine the beef hooves, onions, carrots, celery, garlic, bay leaves, and black peppercorns.
3. Cover the ingredients with water by about 2 inches, and bring to a boil over high heat.
4. Once boiling, reduce the heat to low and let the ingredients simmer for at least 6 hours, or until the beef hooves are very tender and falling apart.
5. Remove the beef hooves from the pot and let them cool slightly. Use your fingers or a fork to remove any meat from the hooves and add it back into the broth.
6. Strain the broth through a fine-mesh sieve to remove any solids. Discard the solids and refrigerate the broth until ready to use.
The resulting broth will be rich, flavorful, and full of collagen, which is great for bone health and skin. It can be used as a base for soups, stews, or gravies, or simply enjoyed as a warm and nourishing drink. Note that cooking beef hooves is a long process, so it's best to plan ahead and allow plenty of time for the broth to simmer.
Ingredients:
- 2-3 beef hooves
- 2 onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon black peppercorns
- Water
Instructions:
1. Rinse the beef hooves under cold running water to remove any dirt or debris. Cut the hooves into smaller pieces, if necessary.
2. In a large stockpot or Dutch oven, combine the beef hooves, onions, carrots, celery, garlic, bay leaves, and black peppercorns.
3. Cover the ingredients with water by about 2 inches, and bring to a boil over high heat.
4. Once boiling, reduce the heat to low and let the ingredients simmer for at least 6 hours, or until the beef hooves are very tender and falling apart.
5. Remove the beef hooves from the pot and let them cool slightly. Use your fingers or a fork to remove any meat from the hooves and add it back into the broth.
6. Strain the broth through a fine-mesh sieve to remove any solids. Discard the solids and refrigerate the broth until ready to use.
The resulting broth will be rich, flavorful, and full of collagen, which is great for bone health and skin. It can be used as a base for soups, stews, or gravies, or simply enjoyed as a warm and nourishing drink. Note that cooking beef hooves is a long process, so it's best to plan ahead and allow plenty of time for the broth to simmer.