📝 About This Recipe
A true cornerstone of Jamaican Sunday dinners, this Cow Foot Stew is a masterclass in slow-cooked comfort. The natural collagen from the cow foot melts into a rich, gelatinous gravy infused with the warmth of pimento berries, scotch bonnet heat, and earthy thyme. This dish is a labor of love that rewards the patient cook with tender, fall-off-the-bone textures and a deep, savory soul that defines Caribbean home cooking.
🥗 Ingredients
The Meat and Aromatics
- 3 lbs Cow foot (cleaned and chopped into 2-inch pieces)
- 1/4 cup White vinegar (for washing the meat)
- 8-10 whole Pimento berries (Allspice) (crushed slightly)
- 6 cloves Garlic (minced)
- 1 inch piece Fresh Ginger (grated)
The Stew Base
- 1 large Onion (chopped)
- 3 stalks Scallions (bruised and chopped)
- 4 sprigs Fresh Thyme
- 1 whole Scotch Bonnet Pepper (kept whole for flavor, or pierced for heat)
- 2 medium Carrots (sliced into rounds)
- 15 oz Canned Butter Beans (drained and rinsed)
- 1 tablespoon Browning Sauce (or use dark soy sauce)
- 1 tablespoon Beef Bouillon (powder or 1 crumbled cube)
Spinners (Jamaican Dumplings)
- 1 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/3 cup Water (as needed to form dough)
👨🍳 Instructions
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1
Place the cow foot pieces in a large bowl with water and 1/4 cup vinegar. Scrub well, rinse under cold running water, and pat dry with paper towels.
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2
In a large pressure cooker or heavy-bottomed Dutch oven, season the cow foot with garlic, ginger, crushed pimento berries, and beef bouillon. Let it marinate for at least 30 minutes if time permits.
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3
If using a pressure cooker, add 6 cups of water. Close the lid and cook for 45-60 minutes until the meat is tender but not falling off the bone. If using a regular pot, add 8 cups of water and simmer on medium-low heat for 2.5 to 3 hours, replenishing water as needed.
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4
Once the meat is tender, release the pressure (if using a pressure cooker) and transfer the meat and the liquid (the stock) to a large heavy pot if not already in one.
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5
Stir in the browning sauce, chopped onions, scallions, thyme, and the whole scotch bonnet pepper. Be careful not to burst the pepper if you want to control the heat level.
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6
Add the sliced carrots to the pot and bring the stew to a gentle simmer over medium heat.
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7
While the carrots cook, prepare the 'spinners' by mixing the flour and salt in a small bowl. Gradually add water and knead until a stiff dough forms.
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8
Break off small pieces of dough (about a tablespoon) and roll them between your palms to create long, tapered dumplings (spinners). Drop them directly into the simmering stew.
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9
Add the drained butter beans to the pot. These provide a creamy texture that complements the rich gravy.
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10
Allow the stew to simmer uncovered for another 15-20 minutes. The starch from the dumplings and the natural gelatin from the cow foot will thicken the gravy beautifully.
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11
Taste the gravy and adjust seasoning with salt and black pepper as needed. Remove the scotch bonnet pepper and thyme sprigs before serving.
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12
Serve the stew hot, ensuring every plate gets a generous portion of meat, carrots, beans, and spinners, smothered in that silky brown gravy.
💡 Chef's Tips
Don't rush the process; the cow foot must be 'fork-tender' for the best experience. If the gravy is too thin, crush a few of the butter beans against the side of the pot to help it thicken naturally. Always keep the scotch bonnet whole to enjoy the fruity aroma without the intense spice, unless you prefer it very hot. If you don't have a pressure cooker, a slow cooker on high for 6-8 hours works perfectly for the first stage of tenderizing the meat. Adding a teaspoon of sugar or a splash of ketchup can help balance the savory notes if the browning sauce is slightly bitter.
🍽️ Serving Suggestions
Serve over a bed of traditional Jamaican Rice and Peas to soak up the rich gravy. Accompany with slices of buttery, fried ripe plantains for a sweet contrast. A side of steamed cabbage and saltfish or a simple garden salad adds a fresh crunch. Pair with a cold glass of Jamaican Sorrel or Ginger Beer to cut through the richness of the stew. Enjoy with a slice of hard dough bread for the ultimate 'gravy-sopping' experience.