Recipe: To Try At Home Cow leg Stew

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Recipe: To Try At Home Cow leg Stew
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Recipe: To Try At Home Cow leg Stew Delicious, fresh and tasty.

Cow leg Stew. Hello there, thank you for stopping by. Hope you enjoyed watching this video, be sure to give it a try and let me know how it goes when you try it out. #cowleg #nigerianstew #nigerianfood Contact. Cow leg simmers in tomato stew and is poured into a pot and left to simmer till very tender and tasty Nigerian tomato stew served with green vegetables and rice This cow leg stew can be served with spaghetti, macaroni, boiled yam, plantain and boiled Irish potatoes. - Cow leg ( optional )( alternative is chicken, beef or fish ) - Goat meat ( optional )( alternative is chicken, beef or fish) - Curry Powder - Pepper ( dried or fresh) - Stock cube and salt ( to.

You could also some spinners to the stew at this point, it's your choice.

You can serve this delicious stew with bread, white rice, yams, dumplings, or potatoes.

In Britain, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).

You can have Cow leg Stew using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cow leg Stew

  1. Prepare of Cooked Cow Leg.

  2. It’s of shombo.

  3. You need of tatashe.

  4. Prepare of fresh pepper.

  5. You need of onion.

  6. You need of ginger.

  7. It’s of knorr.

  8. Prepare of fresh tomatoes.

  9. You need of garlic.

  10. Prepare of vegetable oil.

  11. You need to taste of salt.

Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.

It is an ideal cut to use for beef bourguignon.

As it is very lean, it is widely used to.

These sections are called the forequarter (front of the cow) and the hindquarter (back of the cow).

Cow leg Stew instructions

  1. Arrange already cooked cow leg in clean pot, add salt, 1 knorr and little of the chop onion, garlic, ginger and pepper and heat for 15min or till the meat is more tender then remove from heat and set aside.

  2. Wash onions, slice one and set aside and the other keep it aside for blending; wash tomatoes, pepper, tatashe, shombo, garlic and ginger then blend make sure to add the remaining onions;.

  3. Get another clean pot place on heat add vegetable oil after a min add onion and all the blending.

  4. Do not stir until water dries up, stir continuously till the sour taste is gone; then add salt, knorr cube and any other spice of your choice; then add the cow leg stir.

  5. Add the stock if there is still any left and allow is simmer on low heat for 5 to 7 minutes, turn off heat and serve with boiled rice.

The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from the horn and hoof.

The toughest areas of the animal are the shoulder and leg muscles because they are worked the most.

I assume you mean compared to other parts of the cow?

The leg or shank, is tougher than other cuts, best for stew meat or for soups.

Surprisingly, the FDA did a study on cow legs eighteen years ago.