An Andean beef-foot broth, concentrated and naturally gelatinous, with tender hominy and white potatoes in a clean, full-bodied stock. Mint and scallions cut through the richness at the end, leaving each spoonful with a strong argument for taking the next one before it cools.
Turn what you find into an experience you can actually bring to your kitchen.
Check and rinse the beef foot thoroughly, removing any residue or loose bone fragments. Lightly crush the garlic, slice the scallions, and pick the leaves and tender stems from the mint. Peel the white potatoes and cut them into large pieces; keep them ready while the pressure cooker does its work.
Place the beef foot in the pressure cooker with all the water, garlic, cumin, black pepper, three quarters of the salt, and one quarter of the mint. Seal and cook for 45 minutes once full pressure is reached. Turn off the heat and allow a natural pressure release for about 10 minutes before opening according to your cooker's safety instructions. The gelatinous portions should yield easily when pierced and the broth should feel slightly sticky on the lips.
Open the cooker once all pressure is gone. Skim off foam or excess surface fat with a skimmer and check the beef-foot pieces; if any are too large to serve comfortably, separate them at a joint or remove the edible portion once cool enough to handle safely. Return all edible portions to the broth.
Bring the broth back to a boil and add the white potatoes. Cook uncovered at a moderate boil for 10 minutes. Add the cooked hominy and cook for another 5 minutes, until the hominy is piping hot and the potatoes are tender while still holding their edges. Add the remaining salt and adjust the heat so the broth stays loose rather than reducing into a stew.
Turn off the heat and add the remaining mint together with the scallions. Serve immediately, making sure every bowl gets beef foot, hominy, and potato. When the broth leaves a thin coating on the spoon and the fresh herbs arrive just after the deep beef flavor, finding a good reason to let it cool becomes surprisingly difficult. Done! 🥣
