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Ingredients:
- 2 (10 ounce) cow jaws
- 1 pound small onions
- 1 pound red bell peppers
- Salt and pepper, to taste
- 2 teaspoons dried chiles
- Black, white and dried green peppers
- Dried red, Jamaican & Fagara peppers
- Coarse sea salt, to taste
Method:
Preheat a double boiler. Trim excess fat from cow jaws, then wrap each
jaw in a plastic bag, vaccum sealing to about 75 pressure. Submerge bags
in double boiler and cook about 3 ½ hours.
Preheat oven to 160°F. Peel onions and quarter them. Add onions and
bell peppers to separate baking dishes, then cover with aluminum foil.
Roast for 7-8 hours, draining ¼ of the liquid from the onions and
¾ of the liquid from the peppers. Reserve liquids. Add salt and
pepper to taste and store vegetables in an airtight container.
To Serve:
Heat reserved pepper and onion juices to just below 160°F. Ladle onto
4 deep plates. Remove meat from bags, season to taste, and divide each
piece in half. Season each serving with sea salt and pepper mixture. Lay
some roasted vegetables on top of juices, then top with beef pieces.
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