Boiled Beef Knee Cartilage
Quick answer
- Total time
- 210 min
- Level
- Hard
- Servings
- 3 servings
- Ingredients
- 7
About this dish
Knee cartilage and tendon should come out chewy and springy.
Read more
Cooked too long, they slump and start to melt. Slices about 0.7cm thick sit on blanched garlic chives with a ladle of warm broth poured around them, so it eats like a moist meat platter rather than a soup.
Ingredients
Instructions
- 1
Soak the cartilage and tendons in cold water for 3 hours to drain blood, replacing with fresh water every hour.
- 2
Boil the cartilage and tendons in boiling water for 10 minutes to remove impurities, then scrub and wash in cold water.
- 3
In a large pot, combine the parboiled beef meat, green onions, garlic, ginger, peppercorns, and 3.5L of water.
Bring to a boil, then simmer over medium-low heat for 2.5 hours.
- 4
Once the cartilage and tendons are chewy and tender, remove from the pot, let cool slightly, and slice into 0.7cm thick pieces.
- 5
Spread blanched chives on a plate, arrange the sliced cartilage on top, and pour a small amount of warm broth over it.
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