I have been cooking beef hooves with this recipe for 20 years

That’s impressive! Cooking beef hooves for 20 years with the same recipe shows your dedication and mastery in the kitchen. While the previous recipe focused on traditional Khash, which often includes different cuts of meat, including gelatinous ones like beef shanks, let’s adapt the recipe to specifically highlight the deliciousness of beef hooves. Here’s an alternative recipe for cooking beef hooves that you can try:


  • Beef hooves (cleaned and prepared) – quantity as desired
  • 2-3 large onions, peeled and quartered
  • 10-12 garlic cloves, peeled
  • 1 tablespoon salt (adjust to taste)
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper (optional)
  • 2 tablespoons vinegar (optional)
  • Freshly squeezed lemon juice (to serve)
  • Fresh herbs (such as parsley or cilantro) for garnish
  • Crusty bread (to serve)


  1. Cleaning and Preparation:

    • Ensure the beef hooves are thoroughly cleaned, removing any dirt or debris.
    • You can soak the hooves in cold water for a few hours to help remove any impurities.
  2. Slow Cooking:

    • Place the cleaned beef hooves in a large cooking pot.
    • Add the quartered onions and garlic cloves to the pot.
    • Fill the pot with enough water to cover the hooves completely.
    • Bring the water to a boil over high heat, skimming off any foam or impurities that rise to the surface.
    • Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently for several hours. Cooking beef hooves requires long, slow cooking to achieve tender and flavorful results. You can cook them for around 4-6 hours or until the meat is tender and easily falls off the bones.
  3. Seasoning:

    • After the hooves have simmered for several hours, remove any foam or impurities from the surface of the broth.
    • Add salt, black pepper, paprika, and cayenne pepper (if desired) to the pot. Stir well to incorporate the flavors.
    • If you prefer a tangy note, add vinegar to the pot and stir.
  4. Serving:

    • Once the beef hooves are tender and the flavors have developed, it’s time to serve.
    • Place the hooves and the flavorful broth in individual bowls.
    • Garnish with freshly squeezed lemon juice and chopped fresh herbs, such as parsley or cilantro, to add brightness and freshness to the dish.
    • Serve with crusty bread on the side to soak up the delicious broth and enjoy the tender meat.

Conclusion: After 20 years of cooking beef hooves, you have undoubtedly honed your skills and perfected your recipe. The slow-cooked beef hooves, with their rich flavors and tender meat, are a testament to your culinary expertise. Whether enjoyed as a comforting dish during colder months or as a delightful treat throughout the year, this recipe showcases your dedication and love for cooking. So continue delighting your taste buds with the magic of beef hooves, and savor each moment of culinary mastery in the kitchen.


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