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Prep Time: 1 hour(s) 15 min
Number of Servings: 6
Brief Description
This stew provides fragrant spices from the Caribbean
Number of Servings:
Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.Ingredients:
Directions:
1. Marinate meat 8 hours or overnight in vinegar, 1 chopped garlic clove, nutmeg and 2 tablespoons oil.
2. Heat cast-iron pan over high heat. Add remaining oil and brown sugar. When sugar caramelizes, after about 3 minutes, add beef, then cassareep. Cook meat, turning occasionally, until browned on all sides, 5-7 minutes.
3. Add parsley, scallions, onions, shallots and remaining garlic. Sauté until onions begin to brown, 5-10 minutes; then add ginger, thyme, cloves, allspice, salt and pepper. Continue cooking for another 10 minutes, then add enough stock to cover the meat. Add bay leaves and Scotch bonnet pepper, lower the heat and simmer for 40 minutes. Remove herb sprigs, bay leaves and Scotch bonnet before serving.
Brief Description
This stew provides fragrant spices from the Caribbean
Main Ingredient:
Beef Cheeks
Category: Soups
Cuisine: American
Prep Time: 1 hour(s) 15 min
Source
WSJ Off Duty, 9/15/2012, Chef Sarah Kirnon, Miss Ollie's, Oakland, CA
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