Making Cow Foot and Broad Beans
Jamaica, a Caribbean island nation, has a lush topography of mountains, rainforests and reef-lined beaches. Many of its all-inclusive resorts are clustered in Montego Bay, with its British-colonial architecture, and Negril, known for its diving and snorkeling sites. Jamaica is famed as the birthplace of reggae music, and its capital Kingston is home to the Bob Marley Museum, dedicated to the famous singer.
This Caribbean island is a nation of colonizers and immigrants, including the British, Spanish, Chinese, Indian and African. Each culture brought their own food and customs to Jamaica. The food can be very distinct from neighbouring islands because of the techniques and flavours from these immigrating cultures.
In Jamaica during 1600-1700s, the rich would take the best parts of a cow for their meals, leaving the “fifth quarter” – head, tail, organs, feet, and skin – for their servants. Workers took what they could and created sumptuous slow-cooked meals like Cow Foot Stew.
• 4 pound(s) cow foot
• 8 cup(s) water
• 1 cup(s) Grace White Vinegar
• 6 clove(s) garlic, chopped
• 3 large onions, chopped
• 10 whole pimento berries
• 3 sprig(s) thyme
• 1 teaspoon(s) ginger, chopped
• 3 stalk(s) escallion, crushed,
• 1 teaspoon(s) salt
• 2 tablespoon(s) soy sauce
• 1 tablespoon(s) Grace Caribbean Traditions All Purpose Seasoning
• 1 teaspoon(s) Grace Caribbean Tradions Black Pepper
• 1/4 cup(s) Grace Vegetable Oil
• 10 cup(s) beef stock
• 3 medium carrots cut diagonally
• 1 large green pepper, cut in strips
• 1 teaspoon(s) scotch bonnet pepper, finely chopped
• 2 can(s) Grace Broad Beans
• 1 teaspoon(s) cornstarch, dissolved in 2 tbsp water
Cow Foot and Broad Beans Directions
1. Wash cow foot in a mixture of 4 cups water and Grace White Vinegar.
2. Scald cow foot in 4 cups boiling water for 5 minutes then drain.
3. Season with garlic, onion, pimento, thyme, ginger, escallion and salt. Rub in the seasoning well. Add soy sauce, Grace Caribbean Traditions All Purpose Seasoning and Grace Caribbean Traditions Black Pepper.
4. Marinate for one hour.
5. Heat pressure cooker and pour in Grace Vegetable Oil, add marinated cow foot and brown lightly stirring constantly.
6. Add beef stock and fasten pressure cooker lid, pressure cook for 20 minutes. Cool pressure cooker thoroughly before opening.
7. Add carrots, green peppers and scotch bonnet pepper, Stir lightly and allow vegetables to cook until tender. Add Grace Broad Beans and cornstarch and allow to simmer for another 5 minutes.
To Serve: Serve with white rice and tomato slices.