Slow-Simmered Beef Feet Khash with Raw Garlic Sauce

What you need

• 2.5 kg (5 1/2 lb) beef feet, cleaned, split at the joints
• 500 g (1 lb) beef shank, bone-in
• 2 garlic heads
• 2 tbsp white wine vinegar, optional
• salt, to taste, added at the table
• 1 tsp black pepper, freshly ground
• 1 bunch cilantro, finely chopped
• 1 bunch flat-leaf parsley, finely chopped
• 4 lavash, to serve

Method

Restated from the original video

1. 1

   Scrub the feet and shank under cold running water. Scrape off any hair or dark patches with a knife.

2. 2

   Put the feet in a very large pot, cover with cold water and soak for 2 hours, changing the water once. This removes the strong smell.

3. 3

   Drain, then cover the feet and shank with fresh cold water, about 4 l per kg of meat. Bring to a boil.

4. 4

   Boil hard for 1 hour. Pour off all the water and rinse the meat and the pot to wash away the scum.

5. 5

   Return the meat to the clean pot and cover again with fresh cold water. Do not add salt.

6. 6

   Bring to a bare simmer over low heat and cook for 8 hours, skimming now and then. Top up with hot water if the meat is ever uncovered. The broth should turn milky and the meat should fall off the bones.

7. 7

   Lift the meat out of the pot and pull it from the bones in large pieces. Discard the bones and keep the meat warm in a little broth.

8. 8

   Peel all the garlic and crush it to a paste with a pinch of salt.

9. 9

   Stir the garlic paste into 200 ml of hot broth, with the vinegar if using.

10. 10

    Ladle the broth and meat into deep bowls. Season each bowl with salt, black pepper and the garlic sauce to taste.

11. 11

    Scatter cilantro and parsley over the top.

12. 12

    Serve with torn lavash for dipping and scooping.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.