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Recipes > Cow Heel Soup
Guyanese and Trinidadian Recipes

Cow Heel Soup

Ingredients

1 cow heel
3 pints water
1 onion
1 piece of celery
1 piece of pumpkin
1 lb mixed root vegetables (cassava, eddoes, yams, etc.)
Grated nutmeg
1 tsp chopped parsley
Lime juice
2 tsp salt

Preparation

  • Scald, scrape and thoroughly clean the cow heel.
  • Cut it up and put to boil in salted water. Skim and add chopped seasonings.
  • Pressure cook or boil until tender. Reduce the heat to simmering point.
  • Peel, wash and dice the vegetables. Remove the meat from the bone, cut into neat pieces and return to the soup along with the prepared vegetables, except the pumpkin.
  • Simmer the soup again until vegetables are soft -- about 30 minutes. Add the pumpkin about 5 minutes before the soup is finished.
  • Add parsley and a few drops of lime juice, and grated nutmeg just before serving.
Alternative Recipe

Ingredients

1 cow-heel (leg of cow from hoof to knee)
3 pt water
1 onion
1 strip celery
1 carrot
1 lb mixed vegetables
1 tbsp sago, or barley
1 tbsp chopped parsley
Lime juice
2 tbsp salt
Piece of hot red pepper
Grated nutmeg

Preparation

  • Scald, scrape, and thoroughly clean cow-heel. Cut it up and put to boil in salted water.
  • Skim water and add chopped seasonings. Simmer gently for 6 to 7 hours, or to save fuel and time, use a pressure cooker.
  • Peel, wash and dice vegetables.
  • Remove meat from bone, cut into neat pieces, and return to soup with prepared vegetables and sago.
  • Boil soup again until vegetable are soft, about 30 minutes.
  • Add parsley, a few drops of lime juice, and grated nutmeg just before serving.
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