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Souse in a large white bowl, with a serving in a small square bowl on a yellow background.

Cow heel souse

This traditional cow heel souse recipe is packed with tender cow heel, marinated with chadon beni, hot pepper, and cucumber. A tangy dish best served chilled.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Caribbean
Calories: 149
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 pounds of cow heel
  • 4 tbsps green seasoning
  • 6 cups of water
  • 2 garlic clove crushed
  • 2 tablespoons lime juice
  • 1/4 to 1/2 cup lime juice some people also use vinegar
  • 1/2 teaspoon salt + salt to taste
  • 1/2 of a medium cucumber sliced thinly
  • 1/2 cup onion thinly sliced
  • 3 leaves of chadon beni chopped
  • 1 hot pepper thinly sliced
  • 1/4 tsp black pepper

Method
 

  1. Wash the cowheel and remove any debris.
  2. Add the cow heel, 3 cups of water (or enough to cover the cow heel about 2 inches), garlic, 2 tablespoons of green seasoning, 1/2 teaspoon salt, and 1 tablespoon lime juice to a deep pot or the inner portion of the Instant Pot.
  3. If using the deep pot: boil the cow heel till tender. It can take up to 25 minutes depending on the quality of the cow heel. You want it tender but not too soft.
  4. If using the Instant Pot: select manual and set the time for 20 minutes. When it beeps, manually release pressure. Check for tenderness.
  5. Wash out the cow heel to remove the oil from boiling.
  6. Add the tender cow heel, cucumber, pepper, onion, chadon beni, the remaining water and lime juice, green seasoning, and black pepper in a large bowl.
  7. Add salt and adjust to taste.
  8. Let sit for at least 30 minutes (or overnight in the fridge) for the flavors to blend.
  9. Serve.

Nutrition

Calories: 149kcal

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