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*BONELESS Frozen Cow Foot 1.5kg


Frozen Cow Foot – 1.5kg (£6.5/Kg)

Cow leg is the lower part of the cow’s leg, typically the shank or the lower part of the leg below the knee.

To prepare boneless cow leg meat, follow these general steps:

  1. Thawing: Thaw the frozen cow leg by placing it in the refrigerator overnight or following the package instructions for thawing. Make sure it is completely thawed before cooking.
  2. Cleaning and Prepping: Rinse the cow leg thoroughly under cold water to remove any ice crystals or debris. Trim off any excess fat or skin from the cow leg, if desired. Some people prefer to blanch the cow leg in boiling water for a few minutes to remove any residual odor.
  3. Cooking: Cow leg is typically used in soups, stews, or other slow-cooked dishes. Here are a few common methods for cooking cow leg:
    • Pressure Cooking: Cow leg can be pressure-cooked to tenderize it quickly. Place the cleaned cow leg in a pressure cooker, add water or broth, and cook according to the pressure cooker’s instructions. Cooking times will vary depending on the size and thickness of the cow leg, but it may take around 30-45 minutes under pressure.
    • Slow Cooking: Cow leg can be slow-cooked in a pot or slow cooker. Place the cow leg in a pot or slow cooker, add water or broth, and simmer on low heat for several hours until the meat becomes tender. This slow cooking process allows the collagen in the cow leg to break down, resulting in a flavorful and tender texture.
    • Stewing: Cow leg is often used in stews like Nigerian cow leg stew or cow leg pepper soup. Cut the cow leg into smaller, manageable pieces and simmer it in a flavorful liquid, along with vegetables and seasonings, until the meat becomes tender and the flavors meld together.
  4. Seasoning and Serving: Season the cow leg with salt, pepper, and any additional herbs or spices according to your taste preferences. Serve the cooked cow leg meat in soups, stews, or other dishes alongside rice, pounded yam, or other Nigerian staple foods.

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You might also like sisi Jemimah’s nkwobi recipe using cow leg boneless 

Additional information

Weight 1.5 kg


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