For Sunday, I decided to stew some nice grisly beef - the cuts that the Italians might call "osso bucco. Together with mixed stir-fried vegetables and plantain baked with cheese, this is what you might call a Sunshine Sunday lunch.
BEEF STEW
Beef hock or shank, 3 or 4 pieces (cut across the bone)
Ginger, thumb size piece, chopped
Garlic, 3-4 cloves chopped
Hot pepper, small piece
Tomatoes, 3-4 small, quartered
Pimentoes (seasoning peppers), 3-4, quartered
Salt, half teaspoon
Onions, two sliced
Cooking oil, one third cup
Brown sugar, two heaping tablespoons
Beer, one bottle
Carrot, large one, sliced
In a pressure cooker, put oil and sugar. When the sugar is starting to melt, put in beef, and turn so that the meat browns nicely. Turn meat over and cook for about 10 minutes. Add ginger, garlic, peppers, tomatoes. Stir and continue to cook at medium heat, about 10-15 more minutes. Add beer and cover pressure cooker with the weight. Cook on medium heat after the cooker starts hissing, for about 15-20 minutes. Turn off heat and allow to cool.
When you are able to open the pot, add salt, onions, carrot and cook over medium heat for 10-15 minutes. Do not allow the liquid to dry up completely. When all the vegetables are cooked and the meat is tender, turn off heat until you are ready to serve.
STIR FRIED VEGETABLES
Carrots, two small, sliced
Broccoli, head, stem stripped and cut into pieces
Chinese cabbage, one inch slices, about three cups
Ginger, thumb sized piece, chopped fine
Garlic, 2-3 cloves, chopped
Pimentoes, 2-3, sliced
Olive oil, one third cup
Salt, half teaspoon
Boil water in a saucepan, and throw in broccoli when it is boiling. Leave for two minutes. Remove broccoli with a slotted spoon. throw in carrots for a minute. Remove carrots and drain off water.
In a large pot, heat olive oil over medium to high heat. Add ginger, garlic, pepper and salt. Add carrots and saute for a couple minutes. Add chinese cabbage and continue to toss over high heat for three to five minutes. Add broccoli and stir fry for another two minutes or so. Remove from heat before the vegetables start to wilt.
PLANTAIN AND CHEESE
Ripe plantains, two
Cheese, sharp cheddar, enough to cover the plantain slices
Heat oven to 350 degrees. Peel two large plantains, slice lengthwise, and once across.
Arrange plantain cut side up, on a baking tray. Cover slices with cheese.
Bake for 20 minutes or until the cheese is melted and golden brown.
BEEF STEW
Beef hock or shank, 3 or 4 pieces (cut across the bone)
Ginger, thumb size piece, chopped
Garlic, 3-4 cloves chopped
Hot pepper, small piece
Tomatoes, 3-4 small, quartered
Pimentoes (seasoning peppers), 3-4, quartered
Salt, half teaspoon
Onions, two sliced
Cooking oil, one third cup
Brown sugar, two heaping tablespoons
Beer, one bottle
Carrot, large one, sliced
In a pressure cooker, put oil and sugar. When the sugar is starting to melt, put in beef, and turn so that the meat browns nicely. Turn meat over and cook for about 10 minutes. Add ginger, garlic, peppers, tomatoes. Stir and continue to cook at medium heat, about 10-15 more minutes. Add beer and cover pressure cooker with the weight. Cook on medium heat after the cooker starts hissing, for about 15-20 minutes. Turn off heat and allow to cool.
When you are able to open the pot, add salt, onions, carrot and cook over medium heat for 10-15 minutes. Do not allow the liquid to dry up completely. When all the vegetables are cooked and the meat is tender, turn off heat until you are ready to serve.
STIR FRIED VEGETABLES
Carrots, two small, sliced
Broccoli, head, stem stripped and cut into pieces
Chinese cabbage, one inch slices, about three cups
Ginger, thumb sized piece, chopped fine
Garlic, 2-3 cloves, chopped
Pimentoes, 2-3, sliced
Olive oil, one third cup
Salt, half teaspoon
Boil water in a saucepan, and throw in broccoli when it is boiling. Leave for two minutes. Remove broccoli with a slotted spoon. throw in carrots for a minute. Remove carrots and drain off water.
In a large pot, heat olive oil over medium to high heat. Add ginger, garlic, pepper and salt. Add carrots and saute for a couple minutes. Add chinese cabbage and continue to toss over high heat for three to five minutes. Add broccoli and stir fry for another two minutes or so. Remove from heat before the vegetables start to wilt.
PLANTAIN AND CHEESE
Ripe plantains, two
Cheese, sharp cheddar, enough to cover the plantain slices
Heat oven to 350 degrees. Peel two large plantains, slice lengthwise, and once across.
Arrange plantain cut side up, on a baking tray. Cover slices with cheese.
Bake for 20 minutes or until the cheese is melted and golden brown.
my mouth is watering!
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