Cow Foot And Butter Beans-Pata De Vaca Y Habas De Mantequilla

This is reminiscent of a well known dish that many Caribbean and Latino cultures,make from cheaper cuts of meat to make stews and soups are common. Cow Foot, is in fact the lower part of the cow leg. It has a gelatinous texture and a mild taste which needs injection of flavour,and is suited to dishes cooked over a number of hours.

In this recipe,it is cooked with lima/butter beans for texture and another flavour. Fresh herbs and spices turn another cut of meat into a special meal!

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INGREDIENTS

2kgs of Cow Feet,chopped and scraped of any dark colouration on the skin. Wash in vinegar and water.
1 Large Onion,sliced
6 Cloves of Garlic crushed/ 1 Tablespoon of Garlic Granules or Powder

1 Tablespoon each of: Paprika(Pimentón Picante),Cumin,Dried Thyme,Chilli Powder(Optional and 1 Teaspoon)

Chicken Stock(About 300mls, or a cup)
2 Teaspoons of Aamchoor Powder(This is unripe mango powder used to turn things sour, and to tenderize meat! Find it at an Asian store near you!)

Salt And Black Pepper to taste
2 Tablespoons of Fresh Rosemary chopped-Strip the leaves using a forefinger and thumb. And with a cleaver,chop the leaves.
250 Grams of Butter Beans,soaked for at least 8 hours in water.

METHOD

Clean and wash the cow foot, and put these into a pot of boiling water(Boil a kettle first to help!), with the drained beans and stock.

Add the seasonings and onion, and cook on a moderate heat for 3 hours.. I personally used a slow cooker and left it to cook, which took 2 1/2 hours or so.. Just replenish the liquid every so often. Use a pressure cooker and repeat all the steps,only check on the pot in 30-45 minutes of pressure time.

Skim all the fat off during cooking time, and if necessary,reduce the liquid a little and remove the bones,which should fall away from the meat. Serve hot, with ‘Hard Food’, Rice, Boiled Dumplings or Harddough Bread. Enjoy!!

 

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