La Salina Mute de Mazorca Tierna (Casanare Corn and Beef-Foot Stew)

Prepare the beef foot Keep the beef foot chilled until you are ready to cook. Rinse it under cold potable water and drain. Ask the butcher to portion it through the joints so the pieces fit in the pressure cooker. Wash your hands, board and sink after handling raw beef, and keep the raw meat separate from the vegetables.

Pressure-cook the broth Put the beef foot, two litres of water, the scallion lengths, cilantro stems and half the salt into a pressure cooker. Follow the cooker’s fill limit and locking instructions. Bring it to pressure and cook for about fifty minutes, then let the pressure release according to the manufacturer’s directions. Never force the lid open. The beef should be thoroughly hot and fork-tender, with the connective tissue soft enough to pull away from the bones.

Strain and portion the meat Use tongs to lift the beef foot onto a clean tray. Strain the broth into a large heavy pot and skim excess surface fat if you prefer a lighter stew. When the meat is cool enough to handle, pick off the edible meat and soft tendon, discard the bones, and return the pieces to the broth. Add enough of the remaining water to make about two and a half litres of broth.

Simmer the corn and vegetables Bring the broth back to a steady simmer and add the tender corn kernels. Cover and cook until the kernels begin to soften. Add the green beans and both kinds of potato. Simmer partly covered until the potatoes are tender and the criolla potato starts to thicken the broth. Stir gently from the bottom so the potato does not catch. Add a splash of hot water if the stew becomes thicker than a spoonable consistency.

Season and serve Stir in the remaining salt, finely chopped scallion and cilantro leaves. Taste the broth and adjust the salt only if needed. Ladle into deep bowls, making sure each serving contains corn, beans, both potatoes and tender beef-foot pieces. Serve hot.