Curry Cow Foot

Curry Cow Foot

 

 

INGREDIENTS:

 

3 lbs cow foot, cut into pieces

2 tbsp green seasoning

2 tsp Jamaican meat seasoning or oxtail seasoning

2 tsp Jamaican all-purpose seasoning

1 tsp seasoned salt (or to taste)

½ tsp black pepper

1 yellow onion, chopped

6 garlic cloves, minced

2 scallion stalks, chopped

6 thyme sprigs

½ scotch bonnet pepper, seeds removed, chopped

½ pimento seeds, crushed

2 tsp ginger paste

2 + 1 tbsp Jamaican curry powder

2 tbsp vegetable oil

1 carrot, cut into coins

1 (15 oz) can butter beans, drained

Water (enough to cover the meat)

For spinners: ½ cup all-purpose flour, dash of salt, 3-4 tbsp water

If needed: additional all-purpose seasoning to taste, 2 tsp turmeric powder for color

 

 

INSTRUCTIONS:

 

1) Clean the cow foot with lime, vinegar, and cool water. Pat it dry with clean paper towels.

 

2) Season with green seasoning, meat/oxtail seasoning, all-purpose seasoning, seasoned salt, black pepper, onion, garlic, scallion, thyme, scotch bonnet, pimento, ginger, and curry powder (reserving 1 tbsp of curry powder for later). Massage the seasonings into the cow foot.

 

3) Cover the seasoned cow foot in a lidded container or bowl with cling wrap, and let it marinate in the refrigerator for at least one hour (or overnight for best results).

 

4) Remove the seasoned cow foot from the refrigerator 30 minutes before cooking it.

 

5) Heat the oil in a pressure cooker on medium to medium-high heat.

 

6) When the oil is hot, add the remaining 1 tbsp of curry powder to the pot, and toast it in the oil until fragrant but not too dark (approx. 30-60 seconds). Add the cow foot to the pot and stir occasionally as it “sweats” for about 5-10 minutes.

 

7) Add water to the remaining marinade in the bowl, then pour it into the pot of cow foot. Use just enough water to cover the meat.

 

8) Reduce the heat to medium. Cover the pressure cooker and pressure cook for about 45 minutes.

 

9) Release the pressure according to the pressure cooker’s instructions. By now, the cow foot should be tender. If not, allow it to cook further with the lid very loosely covering the pot until it reaches your desired tenderness.

 

10) For the spinners, add the dash of salt to the flour, mix, then add water a bit at a time until you can form a dough ball that isn’t sticky. Pinch small pieces of dough off and “spin” or roll them in the palm of your hands as if you’re starting a fire. Set them on a lightly floured surface until they are all formed.

 

11) Once the cow foot is tender to your liking, add the spinners one at time, then gently stir so nothing sticks. Simmer for another 15 minutes. During this time, taste and adjust seasoning to taste as needed.

 

12) Finally, stir in the butter beans. Cook for another 5 minutes before turning off the heat completely. Let it sit for 10 minutes before serving.

 

 

Serve with white rice or rice & gungo peas with pasta salad.