Recipe of the day: Hearty cow heels recipe with warm roast potato salad
Enjoy the comforting tenderness of this hearty cow heels recipe paired with a perfectly roast potato salad.
Picture: iStock
The combination of flavours of this hearty cow heels recipe with a warm roast potato salad will tantalise your tastebuds.
Served with crispy golden roast potatoes, tossed with vibrant vegetables, herbs, and a tangy dressing, this dish strikes a harmonious balance between comforting and refreshing.
This culinary delight celebrating the best of both meat and vegetables, will satisfy your cravings and leave you wanting more.
PrintTasty cow heels
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Category: Dinner,Lunch
- Method: Frying
- Cuisine: American
Ingredients
- 1kg cow heels
- 1.5 litre water
- 2 Knorrox beef stock cubes
- 1 medium onion (chopped)
- 1 ripe tomato (peeled & grated)
- 5 ml (1 tsp) Robertsons cayenne pepper
Instructions
- Wash amanqina / cow heels. Pour the water into the pot, add the washed cow heels, Knorrox cubes, onions, tomato and Robertson’s Cayenne pepper. Bring to the boil.
- Put the lid on the pot and cook at a simmer, over a low heat, for about 3 hours, or until well cooked.
- Serve with pap and vegetables of your choice.
*This recipe was sourced from whatsfordinner.co.za.
ALSO READ: Recipe of the day: Homemade fried fish cake balls
PrintWarm roast potato salad
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: side
- Method: bolil
- Cuisine: South African
Ingredients
- 1.5kg small chat potatoes, halved
- 5 slices prosciutto, chopped
- 2 tbsp olive oil
- 1/4 cup Bulla Light Sour Cream
- 1/4 cup whole-egg mayonnaise
- 1 tbsp lemon juice
- 1 tbsp drained capers, chopped
- 1 tbsp chopped fresh flat-leaf parsley leaves
- 1 tbsp chopped fresh basil leaves
Instructions
- Preheat barbecue on high with hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Place in a large bowl. Add prosciutto and oil. Season with pepper. Toss to coat.
- Place potato mixture in a large disposable foil baking tray. Reduce heat to medium. Cook, with hood down, for 40 to 45 minutes or until golden and tender.
- Combine sour cream, mayonnaise, lemon juice, capers, half the parsley and half the basil in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil. Serve.
*This recipe was sourced from taste.com.au.
NOW SEE: Recipe of the day: Curried goat
For more news your way
Download our app and read this and other great stories on the move. Available for Android and iOS.