Ingredients

  • 1 lb goat meat or beef 
  • 2 tbsp sofrito (epis) – 2 tsp kosher salt – 4 tbsp white vinegar 
  • 1-2 tbsp of Tropical stews seasoning
  • 4 tbsp canola oil – 1 large diced onion 
  • 3 medium carrots – 2 malanga – 1 green plantain 
  • 2 medium potato diced 
  • 4 cloves – 3 medium garlic cloves chopped – 1 bouquet garni (parsley & thyme)
  • 2-3 tbsp tomato puree 
  • 6 cups of hot water (for the meat)
  • 2 to 3 red chili chopped 
  • 8 cups of water (for the stew)
  • 1-2 bag of fresh spinach or 2 bunches of watercress 

Preparation

  1. Wash your meat with lemon and set aside. 
  2. Season the meat with the sofrito, salt, vinegar, cloves and the Tropical stew seasoning. Let it rest for 1 hour. 
  3. In a large pot, add the oil, the seasoned meat, and cook on medium heat. 
  4. Add the hot water by 1 cup increment until the meat is tender. Remove the meat chunks from the jus and set aside.
  5. Peel the root vegetables and cut into bite size. Keep them submerged under water to prevent browning. 
  6. In a big pot, cook the diced onion until soft for 5-8 minutes.
  7. Add the tomato puree, the meat, cook for 3-5 minutes. Remove the meat. 
  8. Add the carrots to the pot, plantain, the malanga lila and water. Cook for 10 minutes.
  9. Add the diced potato, the red chopped chili, the chopped garlic, the bouquet garni, the    Tropical stew seasoning, the cooked meat and cook for an additional 10-15 minutes.
  10. Adjust the taste if needed. When all the root vegetables are cooked. Stop the cooking. 
  11. Add the watercress or spinach to the stew and stir to allow the leafy greens to wilt.
  12. Serve warm.