- Chef Jeremy Lovell
Trini Cow Heel Souse Recipe by Chef Jeremy Lovell
Yield - 6 Persons
Cook time – 30 minutes
Marinating time – Approx. 4hrs
Prep time – 20 minutes
Cow Heel – 2lb
Washing of Cow Heel:
Fresh lime juice- 6 tbsp
Water – 6 cups
Habanero Pepper – 1
Chadon Beni – 3 tbsp (finely chopped)
Pimento Peppers – 3 tbsp (finely chopped)
Garlic – 3 tbsp (finely chopped)
Salt to taste
Black Pepper -1 tbsp
Cucumber – 1 cup (sliced thinly)
Red Onion – 1 cup (sliced thinly
Chive – 3 tbsp (finely chopped)
Water – Approx. 2 cups
Lime juice – 6 tbsp
Salt – 3 tbsp
Washing and cleaning of cow heel:
Clean any hair off of cow heel.
Using a large bowl, place cow heel, water and lime juice and mix for 2 minutes.
Allow cow heel to soak for 10 minutes then rinse under running water for 2 minutes.
Boiling of Cow Heel:
Place cow heel in large pot and fill with water.
Put pot with cow heel and water on stove, turn on heat, add salt and cover.
Let cow heel gently boil for 45 minutes to an hour or until the cow heel has reached your desired tenderness.
When cooked, strain and allow to cool.
Marinating of Cow Heel:
In a large bowl, add fresh lime juice, water, habanero, chadon beni, pimento, garlic, black pepper, cucumber, red onion, chive, cooled cow heel and salt to taste.
Mix thoroughly for 2 minutes.
Allow souse to marinate for at least 4 hours, before serving.