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Virgin Islands Cooking
Carol M. Bareuther
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St. Croix Style Beef Stew
by Carol M. Bareuther
Many residents of St. Croix are originally
from the offshore Puerto Rican island of Vieques. Thus, Crucian cuisine is
full of Spanish flavors.
Yield:
approximately 8 servings
Nutrition:
399 calories, 23 grams fat, 103 milligrams cholesterol and
373 milligrams sodium per serving.
Ingredients:
- 3 pounds beef, for stewing, cut in ½
inch cubes
- Salt and pepper, to taste
- 3 tablespoons oil
- 3 tablespoons sofrito
- 5 tablespoons tomato paste
- 6 cups water
- 2 potatoes, cut in cubes
- 2 carrots, diced
Sofrito:
- 2 pounds small Puerto Rican sweet
peppers
- 2 large onions
- 1 head garlic
- ¼ cup oregano leaves
- 12 leaves French thyme leaves (`re cao)
- ½ cup water
Method:
To make Beef Stew:
Clean beef and season with salt and pepper. use a thick
pot with cover and heat the oil. Add sofrito and tomato paste, stir and
let cook for a few minutes on medium heat. Add meat and water. Stir and
place the cover on pot. Increase heat and bring mixture to boiling, then
reduce heat and simmer for 1½ to 2 hours. When beef is tender, add
potatoes and carrots. To make
Sofrito:
Mix all ingredients in food processor. Sofrito can be
frozen in an ice cube tray and used as needed. More recipes by
Carol Bareuther
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