Split Knuckle Bones are a popular ingredient in many cuisines, prized for their rich flavor and the gelatinous texture they add to soups and stews. This bone-in cut of beef is taken from the joint of the cow's leg, making it a great source of collagen and protein. Split Knuckle Bones are perfect for slow cooking, allowing the meat to become tender and flavorful.
When it comes to preparing Split Knuckle Bones, there are a variety of ways to make the most of this delicious cut. One popular method is to use them to make a rich and flavorful bone broth. Simply simmer the bones in water with aromatics like onion, garlic, and herbs for several hours until the broth is deeply flavorful and nutritious. Use the broth as a base for soups, stews, and sauces for a boost of flavor and nutrition.
Whether you're a home cook or a professional chef, Split Knuckle Bones are a versatile ingredient that can elevate any dish. With their rich flavor and nutritional benefits, they are a great addition to any diet. So why not give them a try and discover all the delicious ways you can incorporate this cut into your cooking repertoire?
Approx. 5-6 lbs
Try this delicious recipe for Split Knuckle Bone Pho
Here's a recipe for "Split Knuckle Bone Pho":
Ingredients:
- 2 lbs HM Cattle Company split knuckle bones
- 2 onions, sliced
- 6 cloves garlic, minced
- 2-inch piece ginger, sliced
- 1 cinnamon stick
- 4 star anise
- 4 cloves
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 8 cups water
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- Salt, to taste
- Rice noodles, cooked according to package instructions
- Fresh herbs (cilantro, Thai basil, mint)
- Bean sprouts, lime wedges, and sliced chili peppers, for serving
Instructions:
- Preheat your oven to 425°F. Place the split knuckle bones on a baking sheet and roast for 30 minutes, until browned and caramelized.
- In a large pot, add the roasted bones, onions, garlic, ginger, cinnamon stick, star anise, cloves, coriander seeds, and fennel seeds. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for 4-6 hours, skimming off any foam that rises to the surface.
- Remove the bones and strain the broth through a fine mesh strainer into a clean pot. Add the fish sauce, soy sauce, sugar, and salt to taste.
- Divide the cooked rice noodles among serving bowls. Ladle the hot broth over the noodles and top with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers.
- Serve hot and enjoy your homemade Split Knuckle Bone Pho!
Note: This recipe can also be made in a slow cooker by placing all the ingredients except the rice noodles and toppings in the slow cooker and cooking on low for 8-10 hours.
