Most Americans cringe at the thought of eating the foot of any animal, but in many cultures, the feet are important flavoring ingredients to soups and stews or are consumed as inexpensive sources of meat. A cow's foot does not have a great deal of tender meat, but when it is slowly simmered the tough fibers of the foot soften and the meat can be removed from the bone. Enjoy it with the broth as a soup or eaten as is.
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Place the cow's foot, onion, garlic, salt, pepper and water into a large saucepan. Bring the water to a boil over high heat.
Reduce the heat to medium-low and simmer the cow's foot for three hours, uncovered. At the end of the cooking time, the cooking broth should be reduced to 4 or 5 cups and the meat on the cow's foot should be tender and falling off the bone.
Remove the cow's foot from the stockpot with tongs. Remove the meat from the bone and discard the bone. Set the meat aside.
Strain the broth into another large saucepan and discard the solids. Heat the broth over high heat until it boils, then reduce the heat to medium and whisk in the flour. Simmer the broth, whisking constantly, until it is reduces and thickened to your desired consistency.
Serve the hot gravy over the cow's foot.