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Sunday, March 7, 2021

How To Make Cow Heel Souse

how to make cow heel souse

What is souse? Caribbean souse is a clear broth made with the pig feet, cow heel or chicken feet. The meat is first cooked and then marinated in fresh lime, salt, chive, culantro hot pepper, and cucumber.

Other parts of the cow that is used to make a Caribbean souse are the cow tongue and cow ears.

2 pounds of cow heel
2 shado beni (aka culantro) leaves
juice of one lime
1/4 teaspoon black pepper
1/2 onion
1/2 cucumber
1 stick of chive
salt to taste
3 garlic cloves
1/4 red hot pepper
2 cups water

Wash the cow heel thoroughly and place into a pot or pressure cooker.  Add water.  Put the pot onto the stove add allow the cow heel to tenderize. If you are using a regular pot, a generous amount of water must be added to the pot and the time to tenderize the cow heel will take about 2 hours.  With a pressure cooker it should take about 20-25 minutes to tenderize the cow heel.

Wash the cucumber and slice very thinly with the skin on.  Cut each slice into four, that looks like triangles (this step is optional). Cut up the hot red pepper, chive and shado beni very finely.  Thinly slice the onion.  Grate the garlic.

When the cow heels are tender, throw out the water and rinse the cow heel.  Place into a mixing bowl and add 2 cups of water.

Add all the ingredients that were previously chopped up etc, lime juice, salt and black pepper.  Mix together well.  Allow the ingredients to marinate for about 30-60 minutes.  Serve.

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