Cow Foot (large Cut) x3

Description

Cow Foot (Large Cut) x3 is a collagen-rich cut prized for its gelatinous texture once slow-cooked — the classic choice for Nigerian cow foot pepper soup and Caribbean cow foot stew. The connective tissue breaks down into a rich, sticky broth with long, gentle simmering, giving the dish real body that leaner cuts can't match. This pack of three large pieces suits a generous pot for the family.

How to cook

• Thaw overnight in the fridge — never at room temperature.
• Clean thoroughly, then simmer low and slow for at least 1.5-2 hours (or pressure cook to speed this up) until the meat is tender and the connective tissue has softened.
• Season with scotch bonnet, uziza, uda, ehuru and crayfish for pepper soup, or with thyme and pimento for Caribbean-style cow foot stew.

Storage

• Keep frozen at -18°C until ready to cook. Defrost in the fridge, cook within 24 hours of thawing, and reach a minimum internal temperature of 75°C before serving.

Frequently asked

Why does cow foot need such long cooking?

The connective tissue and collagen need extended, gentle heat to break down into a soft, gelatinous texture — rushing it leaves the meat tough.

Is this meat halal?

Yes — this product is halal-certified, with certification displayed on the pack.