This recipe belongs to Carlos C. Olaechea and was published as a part of a legim recipe on the Food 52 Wesbite.
You can use this meat in our legim recipe, too.
The epis recipe used in this dish is available HERE.
Ingredients
Stew_Meat
- 1 ½ lbs (beef, pork shoulder, goat, oxtail), cut into 1” chunks
Lime
– 1, halved
Salt
– 1 ½ teaspoons
Epis
– ¼ cup
Oil
– 2 teaspoons
Tomato_Paste
– 2 Tablespoons
Instructions
Step 1
Place meat into a large bowl and rinse with cold water 2-3 times until water runs clear.
Step 2
Squeeze the lime juice over the meat, and season with 1 teaspoon of salt. Scrub the meat with the limes until it changes color slightly. Rinse the meat and set aside. Discard the limes.
Step 3
Bring 2 cups of water to a boil with ½ teaspoon of salt. Pour the boiling water onto the meat, using a spoon to turn meat over so that it is evenly scalded. Immediately strain.
Step 4
Add ¼ cup of epis to the meat and mix to coat evenly with the seasoning paste. Let the meat marinate for 1 to 24 hours in the refrigerator.
Step 5
Place a large pot over medium-low heat. Once it is hot, add the meat in a single layer. Cover the pot and let it sweat for about 7 minutes. Flip the meat over and cook for another 7-8 minutes until the juices have sweated out and the meat is a grayish color.
Step 6
Raise the heat to high and add 1 teaspoon of oil. Cook until the liquid is mostly evaporated and the oil separates from the epis, about 8 minutes. Stir often so the meat does not burn. Turn off heat, remove meat from the pot and set aside.