Recipies: Learn to cook local Cow Tail Stew
Well prepared cow tail stew can be served with rice and it can also be used to prepare pepper soup
3lb 5oz (11/5kg) cowtail trimmed and cut into joints
1 Maggie beef (or similar stock cube)
10 baby carrots
]4 medium sized potatoes
1 medium onion
1 clove garlic
4 whole cloves
1tsp (5ml) salt
1tsp (5ml) ground pepper
1/4 cup white vinegar
Dissolve the stock cube in 2cups warm water. Peel and slice the onion and crush the clove of garlic
Peel and quarter the potatoes.
Place the meat, the crushed garlic, 250 ml (1 cup) of the beef stock, peppercorns, cloves the bay leaf salt and pepper and vinegar in a saucepan with a heavy base.
Place the lid on the saucepan and simmer over moderate heat for 2 hours, then add the onions and carrots.
Simmer for a further hour and then add the potatoes and simmer until the potatoes are soft. Remove the bay leaf and cloves and skim off the fat before serving.
This stew can be served on its own or over rice, and will serve four to six people.