Ingredients
Method
Tenderize the cow heel
- Wash the cow heel and remove any debris.
- Add it to a deep pot with the green seasoning, garlic, salt and lime juice. Add enough water to cover by about 2 inches.
- Stovetop: Boil until tender but still holding its shape, about 45 minutes. Check as it cooks since the time can vary depending on the cow heel.
- Instant Pot: Pressure cook on high for 20 minutes, then manually release the pressure and check for tenderness. Cook a little longer if needed.
- Drain and discard the cooking water. Rinse the cow heel to remove that excess gelatin from the surface.
Make the souse
- Add the cow heel to a large bowl with the cucumber, onion, chadon beni, hot pepper, green seasoning and black pepper.
- Add about 3 cups fresh water and 1/4 cup lime juice. Mix, taste, then add more lime juice and salt as needed.
- Let the souse sit for at least...
Nutrition
Notes
**Cooking time:** Cow heel can vary, so use tenderness as your guide rather than relying only on the cooking time. It should be tender enough to eat easily but still hold its shape.
**Cooking liquid:** I discard the cooking water and use fresh water for my souse because I don't like the souse water too thick or gelatinous. If you prefer, reserve about 1 cup of the cooking liquid and use a little of it to season the fresh souse water.
**Vinegar:** I make my souse with lime juice, but vinegar can be used instead. Some people also use a combination of lime juice and vinegar. Adjust the acidity to taste.
**Serving:** You can serve cow heel souse chilled or closer to room temperature. I prefer mine closer to room temperature.
Recipe Printed From ThisBagoGirl.com
