Recipe for minced meat & cow tail gravy
Minced meat and cow tail gravy is really delicious with rice. The main meat here is the cowtail but knowing that cowtail on it's own is almost tasteless, I added minced meat (beef) for enhanced taste. Didn't want to cook nutritious but bland gravy, wanted both taste and nutrition combined in 1 pot. Rice and stew can be tiring sometimes if we do not alternate with gravy.
Nigerians have come to accept and love gravies so much so that at events these days, you hardly see rice and stew without some gravy for those who prefer it. To cook cow tail gravy, it's very important to first of all cook the cow tail soft and seasoned before adding to gravy. I pressure cooked the cow tail soft in just 15 minutes.
- 1/2 cup vegetable oil
- 1 large onion
- 1 cup minced meat
- Seasoning cubes to taste
- Salt to taste
- Pepper (I always use my pepper sauce for cooking)
- 3 cabbage leaves
- 1 large egg plant (Garden egg)
- 3 medium sized carrots
- A handful of green peas
- 1/2 cow tail
- Thickener ( I used knorr gravy powder (Roast meat)
- Stir fry onion in oil
- Add the minced meat and stir, add salt and seasoning then let it simmer for about 30 seconds or more.
- Add chopped vegetables one after the other and keep stirring as you cook. Let vegetables simmer for about a minutes before adding the cow tail and stock. I chopped some carrots and shredded the rest so here is when I added the shredded carrots and green peas..
- Add thickener gradually stirring to check that your gravy doesn't get too thick (Baking flour can be used).
- Check for taste, let gravy simmer a bit before turning off the heat. Serve with boiled rice.
|Adding minced meat to stir-fried onion|
|Minced meat is cooked|
|Serve cow tail gravy with boiled rice|
|Enjoy Sunday rice with cow tail gravy|