Cooking time: 25 min
Marinating time: 1-2 hrs
Level: Intermediate
Ingredients:
2 packs cow heel (about 2 lbs)
3 limes, divided
1 tbsp. salt, to season
1 cucumber
1/2 onion, sliced
7 leaves chadon beni, grated
2 tbsp. salt, for souse
2 tbsp. green seasoning
2 cloves garlic grated
Directions:
Wash the cow heel and drain. Squeeze half a lime and add salt and green seasoning. Mix well.
Pressure cook in 2 1/2 cups of water for 25 minutes from time it starts to steam.
Note: Due to different types of pressure cookers and their efficiency, still check the cow heel about midway into cooking for doneness. What we're trying to achieve is a soft texture but not too soft as when you're doing cow heel soup.
Wash three times under running water to get rid of the excess oil. Add about 2 cups of water for sauce and cut up the cucumber into thin slices; add the sliced onion; salt; lime juice from the remaining 2 1/2 limes and hot pepper.
Add the garlic and chadon beni and mix well. Let soak for 1 - 2 hours at room temperature before serving.
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Source: simplytrinicooking.com Print this Recipe
