Caribbean Curry Cow Heel (cow foot) recipe.
Photo by Chris De La Rosa
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In some parts of the Caribbean “Cow Heel” is also known as “Cow Foot”, and while those outside our culture may find it a bit offensive to eat such a part of the animal, it’s a comforting, tasty and nutritious dish. It’s deep rooted in our history from slavery to indentureship and beyond.
Photo by Chris De La Rosa
You’ll Need…
2 1/2 tablespoon Olive oil
1 large onion (diced)
5 cloves garlic (smashed)
1 teaspoon cumin (Geera) seeds
2 tablespoon Caribbean Green Seasoning
1 tablespoon ground Masala
2 1/2 tablespoon Curry powder
2 pimento peppers (seasoning peppers)
1 1/2 cup water
1 tablespoon black pepper
6 pimento berries
3/4 teaspoon ground cinnamon (or 1 stick)
1 Star Anise
1/2 teaspoon Sichuan peppercorns
3 Cardamom pods
2 bay leaves
2 Scotch Bonnet Peppers (see note below)
2 thick slices of ginger
4 1/2 lbs cow heel
3/4 tablespoon salt (adjust)
5-10 cups water
3 tablespoon cilantro (chopped)
Notes! Please get your butcher to cut the cow heel pieces for you with their band saw as your knives won’t be able to. I used 2 hot peppers in the dish as I like curry very spicy, that’s optional or leave the peppers whole as it cooks and fish then out near the end. Be mindful that if you break them, you’ll release the beast. If making this dish gluten free, please go through the list of ingredients to ensure they meet your gluten free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.
Photo by Chris De La Rosa
Add the pimento peppers (if you can source it), then turn the heat back up to med/high and add the 1 1/2 cups water. Bring to a boil.
Photo by Chris De La Rosa
Once it comes up to a boil, reduce it to a simmer, lid on slightly ajar and cook for 2 hrs and 50 minutes to 3 hrs and 15 minutes or until it’s tender. You will be required to stir every 20 mins and it will need more water as it reduces.
Photo by Chris De La Rosa
Mix in the chopped cilantro and get ready to enjoy a delicious curry dish. Yes you can use a pressure cooker and cut the cook time by about 1/2 at least. However from my experience you won’t get the same deep rich flavor as you would with a low and slow braise.
This Caribbean Curry Cow Heel recipe is a hearty and comforting dish that is deeply rooted in Caribbean culture. With its rich flavors and tender texture, it’s a must-try for anyone looking to explore the rich culinary heritage of the Caribbean.
FAQs:
Q: What is cow heel?
A: Cow heel is a part of the cow’s leg, typically cooked in stews or soups.
Q: Is cow heel good for you?
A: Yes, cow heel is a nutritious and lean cut of meat, rich in protein and low in fat.
Q: Can I use a pressure cooker to cook the cow heel?
A: Yes, you can use a pressure cooker to cut down the cooking time, but be aware that it may not produce the same rich flavors as a low and slow braise.