Jamaican Style Cowfoot and Broad Beans Recipe

Sharing is caring!

The preparation of cowfoot dates back to the time of slavery. Since then Jamaicans have cooked cowfoot and broad beans as a traditional celebratory meal and “treat” for special occasions. The dish is often sold as an option at restaurants for lunch and dinner.

The journey began with the cow foot. I carefully washed it in a mixture of 4 cups of water and white vinegar. Scalding the cow foot in 4 cups of boiling water for just 5 minutes was the next step. The steam rising from the pot held the promise of the savory dish to come. Once scalded, I drained the cow foot.

With the cow foot prepared, it was time to infuse it with the heart of Jamaican flavors. Garlic, onion, pimento, thyme, ginger, escallion, and a pinch of salt came together to create the perfect seasoning mix. I rubbed the seasoning into the cow foot, ensuring that every inch was coated in this flavorful embrace.

Adding soy sauce, All-Purpose Seasoning, and a dash of black pepper, I let the cow foot marinate for a full hour.

A pressure cooker was my trusty companion in this journey. I heated it up and poured in some vegetable oil, then added the marinated cow foot, letting it brown lightly while stirring constantly. The sizzling sound and the rich aroma filled the kitchen, promising a deeply flavored dish.

As the cow foot browned, I added beef stock, sealing the pressure cooker lid. I then pressure-cooked the mixture for 20 minutes. Once the pressure cooker was safely cooled and opened, it was time to add the finishing touches. Carrots, green peppers, and a scotch bonnet pepper joined the mix, infusing it with color and an extra layer of flavor. I stirred lightly, allowing the vegetables to become tender and meld with the savory cow foot.

Finally, the crowning glory: the broad beans and a sprinkle of cornstarch. The dish simmered for another 5 minutes, letting the beans absorb the flavors and achieve the perfect consistency.

The result was nothing short of extraordinary. Jamaican Style Cowfoot and Broad Beans, a testament to tradition and the warmth of Caribbean cuisine, was ready to be enjoyed.

Jamaican Style Cowfoot and Broad Beans Recipe

The preparation of cowfoot dates back to the time of slavery. Since then Jamaicans have cooked cowfoot and broad beans as a traditional celebratory meal and “treat” for special occasions. The dish is often sold as an option at restaurants for lunch and dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Jamaican

Servings 5

Ingredients

  

• 4 pounds cow foot
• 8 cup water
• 1 cup White Vinegar
• 6 cloves garlic chopped
• 3 large onions chopped
• 10 whole pimento berries
• 3 sprig thyme
• 1 tsp ginger chopped
• 3 stalk escallion crushed
• 1 tsp salt
• 2 tbsp soy sauce
• 1 tbsp All Purpose Seasoning
• 1 tsp Black Pepper
• 1/4 cup Vegetable Oil
• 10 cup beef stock
• 3 medium carrots cut diagonally
• 1 large green pepper cut in strips
• 1 tsp scotch bonnet pepper finely chopped
• 2 can Broad Beans
• 1 tsp cornstarch dissolved in 2 tbsp water

Instructions

 

• Wash cow foot in a mixture of 4 cups water and White Vinegar.
• Scald cow foot in 4 cups boiling water for 5 minutes then drain.
• Season with garlic, onion, pimento, thyme, ginger, escallion and salt. Rub in the seasoning well. Add soy sauce, All Purpose Seasoning and Black Pepper.
• Marinate for one hour.
• Heat pressure cooker and pour in Vegetable Oil, add marinated cow foot and brown lightly stirring constantly.
• Add beef stock and fasten pressure cooker lid, pressure cook for 20 minutes. Cool pressure cooker thoroughly before opening.
• Add carrots, green peppers and scotch bonnet pepper, Stir lightly and allow vegetables to cook until tender. Add Broad Beans and cornstarch and allow to simmer for another 5 minutes.

Keyword Jamaican Style Cowfoot and Broad Beans Recipe, ] Cowfoot and Broad Beans Recipe