We place the meat in a wide pot with enough water to cover it and simmer until the water is absorbed, leaving the meat with the fat it releases. We sauté the fat until golden brown, adding a little olive oil if it is too dry. After browning, we add the beef feet to the pot, pour in water, season with salt, and let it simmer. As the water evaporates, we keep adding more until the meat is so tender it falls apart, which takes about 4 hours.

During the last hour, when the remaining water starts to reduce, we add salt and spices. We continue cooking until half of the remaining water is absorbed, then transfer everything into an airtight rectangular container. Once cooled, the kavourmas is stored in the refrigerator. It keeps well for a long time and is served cold, sliced, with freshly ground pepper.