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.
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.