Caribbean Curry Cow Heel (cow foot).

In some parts of the Caribbean “Chow Heel” is also known as “Cow Foot”, and while those outside our culture may find it a bit offensive to eat such a part of the animal, it’s a comforting, tasty and nutritious dish. It’s deep rooted in our history from slavery to indentureship and beyond.

You’ll Need…

2 1/2 tablespoon Olive oil
1 large onion (diced)
5 cloves garlic (smashed)
1 teaspoon cumin (Geera) seeds
2 tablespoon Caribbean Green Seasoning
1 tablespoon ground Masala
2 1/2 tablespoon Curry powder
2 pimento peppers (seasoning peppers)
1 1/2 cup water
1 tablespoon black pepper
6 pimento berries
3/4 teaspoon ground cinnamon (or 1 stick)
1 Star Anise
1/2 teaspoon Sichuan peppercorns
3 Cardamom pods
2 bay leaves
2 Scotch Bonnet Peppers (see note below)
2 thick slices of ginger
4 1/2 lbs cow heel
3/4 tablespoon salt (adjust)
5-10 cups water
3 tablespoon cilantro (chopped)

Notes! Please get your butcher to cut the cow heel pieces for you with their band saw as your knives won’t be able to. I used 2 hot peppers in the dish as I like curry very spicy, that’s optional or leave the peppers whole as it cooks and fish then out near the end. Be mindful that if you break them, you’ll release the beast. If making this dish gluten free, please go through the list of ingredients to ensure they meet your gluten free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.

I forgot to mention that it’s important that you wash the pieces of cow heel with the juice of a lime or lemon and cool water. Drain after. If you don’t have lemon or lime, use 1 cup white vinegar and water.

Heat the olive oil (use any oil you prefer) on a medium flame in a deep solid pot, followed by the garlic, onion and cumin seeds. Turn the heat down to low, then continue by adding the Caribbean Green seasoning, ground Masala and curry powder. Cook for 4 minutes on low.

Add the pimento peppers (if you can source it), then turn the heat back up to med/high and add the 1 1/2 cups water. Bring to a boil.

Once boiling add the allspice berries, black pepper, cinnamon, Sichuan peppercorns, cardamom, star anise, bay leaves and Scotch bonnet pepper. Turn the heat down so you have a rolling boil.

When the liquid has reduced by about 2/3 or so, add the ginger followed by the cow heel to the pot and give it a good mix.

Add the salt and 6 cups of water. Bring it up to a boil.

Once it comes up to a boil, reduce it to a simmer, lid on slightly ajar and cook for 2 hrs and 50 minutes to 3 hrs and 15 minutes or until it’s tender. You will be required to stir every 20 mins and it will need more water as it reduces.

Remove the hot peppers if you wish, along with the star anise, slices of ginger, bay leaves and if you can get the pimento berries as well. Taste and adjust the salt. If the cow heel is tender and you’re happy with the consistency of the gravy, turn off the stove or add more water and continue cooking.

Mix in the chopped cilantro and get ready to enjoy a delicious curry dish. Yes you can use a pressure cooker and cut the cook time by about 1/2 at least. However from my experience you won’t get the same deep rich flavor as you would with a low and slow braise.