In parts of the Caribbean, “chaw heel” is also called “cow foot,” and while those outside our culture may feel a little uncomfortable eating such a part of the animal, it is a comforting, delicious and nutritious dish. It has deep roots in our history, from slavery to indentured servitude and beyond.
What you need…
2 1/2 tablespoons olive oil
1 large onion (diced)
5 cloves of garlic (Crushing)
1 teaspoon cumin (Gira) seed
2 tablespoons Caribbean Green Seasoning
1 tablespoon masala powder
2 1/2 tablespoons curry powder
2 pimento peppers (Seasoning peppers)
1 1/2 cups water
1 tablespoon black pepper
6 pimento berries
3/4 teaspoon ground cinnamon (or 1 bottle)
1 star anise
1/2 teaspoon pepper
3 cardamom pods
2 bay leaves
2 Scotch bonnet peppers (See note below)
2 thick slices of ginger
4 1/2 pounds beef heels
3/4 tablespoon salt (Adjust)
5 to 10 cups water
3 tablespoons coriander (chopped)
Please note! Have your butcher cut the heel of the beef with a band saw as it will not cut with a knife. I like my curry very spicy so I used two chillies in this dish but chillies are optional. Alternatively you can leave the chillies whole while cooking and remove them towards the end of cooking. Be careful not to break the chillies as you will be unleashing the beast. If you are making this dish gluten free, check the ingredients list to ensure it meets your gluten free dietary requirements. I recommend watching the video below while you cook as it goes into more detail about the recipe.
I forgot to mention, it is important to wash the beef heel pieces with lime or lemon juice and cold water. After washing, drain them. If you don’t have lemon or lime, use 1 cup of white vinegar and water.
Heat the olive oil (Use the oil of your choice) Heat a deep saucepan over medium heat and add the garlic, onion and cumin seeds. Reduce heat to low and add the Caribbean green seasoning, masala powder and curry powder. Reduce heat to low and simmer for approx. 4 minutes.
Add pimento pepper (If available)Return heat to medium/high, add 1 1/2 cups water and bring to a boil.
Bring to a boil and add the allspice berries, black pepper, cinnamon, Sichuan peppercorns, cardamom, star anise, bay leaves, and Scotch bonnet pepper. Reduce heat to a boil.
When the liquid has reduced by about 2/3, add the ginger and beef heel to the pot in that order and mix well.
Add salt and 6 cups water and bring to a boil.
Bring to a boil, then reduce heat to low and simmer, partially uncovered, for 2 hours 50 to 3 hours 15 minutes, or until tender, stirring every 20 minutes or so and adding more water as it reduces.
Remove the chilli, star anise, ginger slices, bay leaves and pimento berries if desired. Taste and adjust salt accordingly. Once the heel is tender and you are happy with the consistency of the gravy, turn off the stove. Or add more water and continue cooking.
Mix in some chopped coriander and enjoy a delicious curry dish. Using a pressure cooker will cut the cooking time in half at least, but in my experience, it doesn’t produce the rich, full-bodied flavor that you get from cooking it low and slow.