Jamaican Cow Foot Recipe

Method7 steps

1. 1

   Step 1: Wash the cleaned cow foot with as-needed wash water, all vinegar (2 tablespoons) and the juice from the lime or lemon. Drain all wash liquid away.

   Uses 3 pounds bone-in cow foot, thoroughly cleaned and cut into cooking pieces · Water as needed for the cow-foot wash, drained away · 2 tablespoons vinegar for the cow-foot wash, drained away · Juice from 1 large lime or lemon for the cow-foot wash, drained away

2. 2

   Step 2: Put the washed cow foot in a pot with the separate ginger piece (1) about 1 inch long. Add enough hot scalding water to cover it, bring to a boil and boil 5–10 minutes. Drain away this scalding water and discard the ginger piece.

   Scald cow foot · 10 minUses Complete washed and drained bone-in cow-foot batch · 1 fresh ginger piece about 1 inch long for scalding, discarded afterward · Hot water as needed to cover the cow foot for scalding, drained away

3. 3

   Step 3: Coat the scalded drained cow foot with all seasoning blend, salt (½ teaspoon), crushed garlic (6), chopped onion (1) and scallion (3 stalks), crushed allspice berries (10), the separate 1 teaspoon freshly grated ginger and all browning sauce (2 tablespoons). Cover and refrigerate to marinate about 1–2 hours.

   Marinate cow foot · 120 minUses Complete scalded and drained cow-foot batch · 2 teaspoons one all-purpose or meat-seasoning blend · ½ teaspoon salt · 6 garlic cloves, crushed · 1 large onion, chopped · 3 stalks scallion, chopped · 10 whole allspice berries (pimento), crushed · 1 teaspoon freshly grated ginger for seasoning, separate from the scalding piece

4. 4

   Step 4: Heat the measured about 3 tablespoons grapeseed oil over medium heat in the open pressure-cooker pot. Add the marinated cow foot with its seasoning and brown on all sides, stirring so it colours evenly.

   Uses About 3 tablespoons grapeseed oil for browning · Complete marinated cow foot and seasonings

5. 5

   Step 5: Add enough fresh pressure-cooking water to just cover the browned cow foot, while respecting your cooker’s minimum liquid and maximum fill limits. Secure the lid according to its instructions and pressure-cook for 30 minutes after reaching operating pressure.

   Pressure-cook cow foot · 30 minUses Complete browned marinated cow-foot batch in oil · Water as needed to just cover the browned cow foot for pressure cooking

6. 6

   Step 6: After the pressure-cooking interval, turn off the heat. Let the cooker cool and depressurize according to its instructions; open only when pressure has fully released. Check that the cow foot is tender. If it needs further pressure cooking, follow the cooker guidance and release pressure fully again before opening.

   Uses Actual pressure-cooked cow foot and cooking liquid

7. 7

   Step 7: Return the tender cow-foot pot to low heat. Stir in all ready-cooked butter beans (1 cup), fresh thyme (3 sprigs) and whole Scotch bonnet. Cover with an ordinary lid and simmer 5–10 minutes, until the beans are hot and the gravy is thick and gelatinous. For more heat, break the pepper into the sauce; otherwise keep it whole and remove it before serving. Remove thyme stems and serve 6 portions.

   Simmer cooked beans and cow foot · 10 minUses Complete tender depressurized cow-foot pot and broth · 1 cup ready-cooked butter beans · 3 sprigs fresh thyme · 1 whole Scotch bonnet pepper