Ingredients
This recipe is another example of how Haitians love mixing meats with vegetables.
5 pounds beef neck bones or 4 pounds stewing beef
1 lime, cut in half
6 tablespoons pikliz vinegar, or to taste
1 green bell pepper, sliced thin
½ red bell pepper, sliced thin
1 shallot, sliced thin
2 scallion sprigs
3 garlic cloves
½ teaspoon black pepper, or to taste
2 teaspoons seasoned salt
2 teaspoons salt
4 to 6 cloves
2 tablespoons tomato paste
4 small carrots, cut in ½-inch rounds
2 pounds okra, fresh or frozen, snip ends and cut in 3 to 4 pieces, depending on the size
1 thyme sprig
2 teaspoons butter |
Directions
Rinse meat with cold water. Clean meat with lime and rinse with water again. Marinate meat with pikliz vinegar, green and red bell pepper, shallot, ½ onion, scallion, garlic, black pepper, seasoned salt, salt, and cloves. (Marinate overnight or at least 2 hours for flavor enhancement).
On medium-high heat, steam meat, covered, in the marinated juices for 30 minutes. When meat juices start evaporating add tomato paste with ½ cup of water and continue browning for 20 minutes, stirring occasionally on medium heat.
Add ½ sliced onion, carrots, okra, and thyme with ¼ cup water and cover for 20 minutes. Add 4 cups water, bring to a boil, and cook for 20 minutes, stirring every 10 minutes. Add butter and serve with white rice.
Yield: 6 to 8 servings |
