In article >, OmManiPadmeOmelet > wrote:
>In article . com>,
> "itsjoannotjoann" > wrote:
>> OmManiPadmeOmelet wrote:
>> > I finally got around to cooking that beef tongue. :-) I've not cooked
>> > one in a few years.
>>
>> This has nothing to do with your beef tongue, but I was at a Mexican
>> market a few miles from me last week. I was looking through the meat
>> case and what I saw looked very good. At the end of the case (this was
>> one of those cases only the butcher can get into from the back) were
>> beef feet. Quite large I must say, but what can you expect, they do
>> have to support several hundred pounds in weight. Darn, I can't
>> remember if they were $1.39 or $1.99 per pound. They also advertised
>> beef tongue, but I didn't see any.
>
>Beef feet huh? That's a beef item I've never tried! [...]
>I guess you'd treat them like trotters?

This sub-thread got me googling. Here's an Italian approach from
Sardinia, stolen from <http://www.sardiniapoint.it/5284.html>

Ingredients:
- 1 beef foot
- olive oil, vinegar, garlic, parsley, salt
Carefully wash the beef foot and boil it in salted water until the
cartilage separates from the bone. Cut the cartilage into small pieces
and season it with olive oil, a little vinegar and finely chopped
parsley and garlic. Stir frequently and leave it to soak over night
before eating it cold. [Maybe Pandora can comment on this?]

And another, perhaps a little more exotic, found at
<http://www.spindlepub.com/recipe/nvrecipes.htm>

Nilagang Pata ng Baka at Mais
[This is the last in a set of Filipino non-veg recipes on the above
page, each one submitted by a "Winner" -- it was some sort of
competition, presumably.]
WINNER: Peter Nepomuceno Mr. Nepomuceno is a network systems analyst.
His hobbies include cooking and watching movies. He learned this
recipe from his mother. [Glad it isn't his own or it could be buggy.]

Ingredients:
2 pounds beef (or ox) feet
1 can whole kernel corn
salt to taste
1 small onion, diced

Cooking Method:
Clean the beef (or ox) feet thoroughly. (Baking soda does the job
best.) Place the feet in large slow cooker. Add onion, corn including
juice, and enough water to cover the meat. Cook for about 8 hours in
slow cooker on high. If you overcook, meat will be very tender and
soft. You want the meat to be a little firm to bite. When done, season
to taste. You can use garbanzos or peanuts in place of corn.

Tips: You can use beef feet in kari-kari or callos recipes. Also good
with lugaw.





Cheers, Phred.

--
LID