How do you cook a cow heel?

Cow heels are a very tough cut of meat that requires long, slow cooking to become tender. Here are some methods:

1. Braising:

* Ingredients:

* 1 cow heel, cut into 2-3 inch pieces

* 1 tablespoon olive oil

* 1 onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 4 cloves garlic, minced

* 1 cup red wine

* 2 cups beef broth

* 1 teaspoon dried thyme

* 1 bay leaf

* Salt and pepper to taste

* Instructions:

1. Season the cow heel pieces with salt and pepper.

2. Heat the olive oil in a large Dutch oven or pot over medium heat.

3. Brown the cow heel pieces on all sides.

4. Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.

5. Pour in the red wine, beef broth, thyme, and bay leaf.

6. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the meat is very tender.

7. Remove the cow heel pieces from the pot and shred them with two forks.

8. Strain the braising liquid and discard the vegetables.

9. Return the shredded meat to the pot and add some of the braising liquid to make a sauce.

10. Serve with mashed potatoes, rice, or your favorite side dish.

2. Slow Cooking:

* Ingredients:

* 1 cow heel, cut into 2-3 inch pieces

* 1 onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 4 cloves garlic, minced

* 1 cup beef broth

* 1 teaspoon dried thyme

* 1 bay leaf

* Salt and pepper to taste

* Instructions:

1. Place all ingredients in a slow cooker.

2. Cook on low for 8-10 hours, or until the meat is very tender.

3. Shred the meat with two forks and serve with your favorite sides.

Tips:

* Cow heels can be difficult to find, but you may be able to find them at specialty butcher shops or online.

* You can use any type of red wine for braising, but a dry red wine with a full body is ideal.

* The braising liquid can be used to make a delicious gravy.

* Serve cow heel with hearty sides like mashed potatoes, rice, or polenta.

Note: Cow heels are a very gelatinous meat, so the finished dish will be quite rich and savory. If you prefer a lighter dish, you can remove some of the fat from the braising liquid before serving.