Curry Cow foot and Beans

Original blog post: https://greedygirlcooks.blogspot.com/2018/09/curry-cow-foot-and-beans.html

ingredients

3 lb cow foot

1 ½ tablespoon Salt

¼ teaspoon Black pepper

1 tablespoon Onion powder

1 teaspoon Garlic powder

2 teaspoon thyme

1 tablespoon Ground allspice

2 tablespoon Curry powder

2 tablespoon Coconut Oil

6 cup Water (or enough to just cover the meat)

1-2 cans Butterbeans/Broad beans (drained)

1 Sweet pepper sliced

1 Onion sliced

2 Garlic cloves crushed

3 stalks scallion chopped

1 tablespoon thyme

½ hot pepper (optional)

Instructions

• Wash the cow foot with water and vinegar, or lemon slices
• Clean cow foot thoroughly by scraping away all the burnt black bits on the skin (Some varieties may not have any burnt black skin)
• Season with salt, black pepper, onion powder, garlic powder, thyme and allspice
• Leave to marinate overnight
• In a pot warm the coconut oil and cook the curry powder until it begins to get slightly dark and fragrant
• Add the cow foot and stir to cook, lightly fry in the curry oil until all sides are browned 15 to 20 minutes
• Place the entire contents of the pot and the three cups of water into a pressure cooker for 40 minutes or until fork tender.
• Return to the pot, add beans, sweet peppers, onions, garlic, scallion, and hot pepper. Season to taste with additional salt if necessary
• Allow this to thicken and reduce until rich.
• The skin will be gummy and very tender and the gravy will be thick and slightly sticky.

Greedy tips:

• If you don’t have a pressure cooker, you may add the liquid after the meat is browned and simmered on low for a few hours until the meat is fall off the bone tender. This usually takes over 2.5 to 3 hours depending on how tough the cow foot is.
• The cow foot I cooked was local. Jamaican cow foot is normally burned/charred the imported cow foots very clean and white, no black chars to scrape off. So that part of the instructions can be ignored if you use imported cows.