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COW'S SKIN - Brown Stewed
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Instructions:

  1. Wash the broad beans and soak for Fifteen minutes or more. After that pressure cooks the soaked beans with four cups of waters. Gauge the stove on four. It will take twenty minutes to pressure cook. Once it’s cooked to, remove the water, cover and put aside until you are ready for it.
  2. Stripped, washed and diced all the seasonings, then put together in a bowl. (Keep the coconut oil and the browning separated.)
  3. Now put to heat a pressure-cooker pot; add the oil. After two minutes with the stove gauged on eight, add the cow’s Skin, add all the seasonings, next the browning. Stir in the ingredients, now cover for four minutes by using a regular pot’s lid.
  4. Next add 2 cups of boiled hot water. Stir in! This time covers the pressure-cooker pot with the pressure-cooker’s lid correctly. Once it starts to whistle gauge the stove on low flame. (Note: Start the timing when it starts to whistle.) Allow to pressure for thirty minutes.
  5. Remove the lid once it’s cooled, add the cooked broad beans; (drained the water from the can). Cook the cow’s skin for two minutes with the stove gauge on six.
  6. Finally add the ketchup, then cook for two minutes. Served with rice and peas or brown rice alongside vegetables. This is serving for a family of five persons. All the meals are very easy on the stomach when it’s prepared with natural herbal.

     Left over’s should be properly sealed the same day and frozen for up to six months or maybe a year. It will taste nice. Follow the same method and ingredients to cook: cow’s head, cow’s skin, brown stewed pork or beef.

Jamaican Dinners
Copyright © MiQuel Marvin Samuels
All rights reserved.
(Posh Entertainment Publishing)

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Cow's Skin recipe:
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COW'S SKIN

Pressure Cow's Skin 30 minutes (very low flame)
Pressure Broad Beans 20 minutes

Ingredients:

1 to 2 lbs Cow’s Skin
1 stacks of Scallion (diced)
1½ medium Onions (diced)
2 small tomatoes (diced)
6 Garlic Cloves
1 small Potato (diced)
1 green Pepper (Scotch bonnet or real Chili Pepper)
1 ripe Pepper (Scotch bonnet or real Chili Pepper)
Ginger – (cut to size of your thumb)
6 pieces of Cloves
1 tablespoons of Sea Salt
1 tablespoon of Parsley (dried or fresh)
1 tablespoon of Basil (dried or fresh)
½ tablespoon of Marjoram (dried or fresh)
½ tablespoon of Rosemary (diced)
1 teaspoon of Pimento Seeds
1 tablespoons of Browning
Thyme (tie fresh pieces together the size of two fingers)
1 tablespoon White Vinegar
¼ cup Coconut Oil (or Olive oil)
2 cups Water
¼ cup Ketchup at the end.


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COW'S SKIN

Pressure Cow's Skin 30 minutes (very low flame)
Pressure Broad Beans 20 minutes

Ingredients:

1 to 2 lbs Cow’s Skin
1 stacks of Scallion (diced)
1½ medium Onions (diced)
2 small tomatoes (diced)
6 Garlic Cloves
1 small Potato (diced)
1 green Pepper (Scotch bonnet or real Chili Pepper)
1 ripe Pepper (Scotch bonnet or real Chili Pepper)
Ginger – (cut to size of your thumb)
6 pieces of Cloves
1 tablespoons of Sea Salt
1 tablespoon of Parsley (dried or fresh)
1 tablespoon of Basil (dried or fresh)
½ tablespoon of Marjoram (dried or fresh)
½ tablespoon of Rosemary (diced)
1 teaspoon of Pimento Seeds
1 tablespoons of Browning
Thyme (tie fresh pieces together the size of two fingers)
1 tablespoon White Vinegar
¼ cup Coconut Oil (or Olive oil)
2 cups Water
¼ cup Ketchup at the end.

Cow's Skin recipe:

Instructions:

  1. Wash the broad beans and soak for Fifteen minutes or more. After that pressure cooks the soaked beans with four cups of waters. Gauge the stove on four. It will take twenty minutes to pressure cook. Once it’s cooked to, remove the water, cover and put aside until you are ready for it.
  2. Stripped, washed and diced all the seasonings, then put together in a bowl. (Keep the coconut oil and the browning separated.)
  3. Now put to heat a pressure-cooker pot; add the oil. After two minutes with the stove gauged on eight, add the cow’s Skin, add all the seasonings, next the browning. Stir in the ingredients, now cover for four minutes by using a regular pot’s lid.
  4. Next add 2 cups of boiled hot water. Stir in! This time covers the pressure-cooker pot with the pressure-cooker’s lid correctly. Once it starts to whistle gauge the stove on low flame. (Note: Start the timing when it starts to whistle.) Allow to pressure for thirty minutes.
  5. Remove the lid once it’s cooled, add the cooked broad beans; (drained the water from the can). Cook the cow’s skin for two minutes with the stove gauge on six.
  6. Finally add the ketchup, then cook for two minutes. Served with rice and peas or brown rice alongside vegetables. This is serving for a family of five persons. All the meals are very easy on the stomach when it’s prepared with natural herbal.

     Left over’s should be properly sealed the same day and frozen for up to six months or maybe a year. It will taste nice. Follow the same method and ingredients to cook: cow’s head, cow’s skin, brown stewed pork or beef.

Jamaican Dinners
Copyright © MiQuel Marvin Samuels
All rights reserved.
(Posh Entertainment Publishing)

PLEASE WRITE, RATE AND LEAVE A COMMENT BELOW.
What do the think about jamaicandinner/
Cow's Skin recipe?



Comments on Youtube.


JAMAICAN FOOD COOKBOOK
JAMAICAN DINNERS
Buy Jamaican Dinner Cookbook


JAMAICAN FOOD COOKBOOK
JAMAICAN BREAKFASTS

Jamaican Breakfasts cookbook

 

Subscribe, Comment, Share your thoughts, on JamaicanFoodRecipes YOUTUBE-Channel.

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On the menu here are: Jamaican food Dinner - Stewed Pepper Steak, Ackee and saltfish, callaloo, rice and peas, jerked chicken, jerk sauce, curried chicken, fricassee chicken, sweet and sour chicken, coconut fish, steamed fish, homemade fried chicken, festival dumplings, tripe and beans, Jamaican oxtail, stew peas, pepper steak, curried goat, cows feet, cow’s liver and kidney, cornmeal porridge, banana bread, easter bun, rum cake and christmas, and Jerk Sauce by - Jamaican RasMiQuel.
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