Скачать или смотреть OXTAIL, HAM HOCKS & COW FOOT | JAMAICAN STEW PEAS RECIPE

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(Ths is my go to recipe, however some ingredients I did not have. Always use what you have and make the best of it!)

Jamaican Stew Peas with Oxtail, Ham Hocks & Cow Foot

Ingredients
• 1 lb dry red kidney beans (or 2 cans cooked beans, drained & rinsed)
• 1 lb oxtail, cut into pieces
• 1 lb ham hocks, smoked or fresh, cut into sections
• 1 lb cow foot, cut into chunks
• 1 medium onion, diced
• 3 stalks scallion, chopped
• 3 sprigs thyme
• 2 cloves garlic, minced
• 1 medium Scotch bonnet pepper (whole, not cut, for flavor without too much heat)
• 2 medium carrots, diced
• 1 can (14 oz) coconut milk
• 10–12 spinners (small Jamaican dumplings: flour, water, pinch salt)
• 8–10 cups water (divided)
• 1 tsp black pepper
• 2 tsp salt (or to taste)
• 1 tsp all-purpose seasoning (optional)

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Instructions

1. Prepare the Beans
• Soak kidney beans overnight (or quick boil for 10 mins, then let sit 1 hr).
• Drain and set aside.

2. Cook the Meats in Stages
1. Cow Foot: Place cow foot in a large pot with 6 cups water. Bring to a boil, skim foam, then simmer covered 1½–2 hours until tender (can pressure cook for 40–45 mins).
2. Ham Hocks: Add ham hocks to the pot after the cow foot has cooked for 30 minutes. Continue simmering together.
3. Oxtail: Add oxtail after the cow foot has cooked 1 hour. Continue cooking until all meats are tender (total simmer time ~2½ hours, or pressure cook everything together for 50–60 mins).

(Tip: If using a pressure cooker/Instant Pot, put all meats in at once with beans and cook for about 45–50 mins.)

3. Add the Beans
• Once meats are halfway tender, add soaked beans, onion, garlic, scallion, thyme, and carrots.
• Add more water as needed to keep meats and beans covered.
• Cook until beans soften (about 1 hr simmer, or 20 mins pressure).

4. Flavor the Stew
• Stir in coconut milk, black pepper, and all-purpose seasoning.
• Add the whole Scotch bonnet pepper (do not burst unless you want it extra hot).
• Simmer uncovered for 20–25 mins, stirring occasionally, until stew thickens.

5. Add Spinners & Final Simmer
• Mix flour with a little water and salt, roll into small finger-shaped dumplings (“spinners”).
• Drop spinners into the pot, simmer another 10–15 mins until cooked through.
• Taste and adjust seasoning with salt and pepper.

⸻

Serving

Serve hot with white rice or ground provisions (yam, green banana, breadfruit). The stew should be thick, rich, and full of tender meat with a slight creaminess from the beans and coconut milk.