This is another one of my favorites that we used to serve as a whole meal with some rice and fried plantains. It is one of the best ways to serve eggplant; with cabbage, carrots, spinach, watercress, & chayotte. I have had it as a meatless dish and also, with crab, or beef & beef bones with marrow. This is a combination of many recipes and in my attempt to get the right amounts to post I may have had to guesstimate a few times. Please forgive me!
Provided by Manami
Categories Steak
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Wash beef with lime juice, & salt; allow to marinate for 10 minutes.
- Rinse with cold water.
- Make a paste from green pepper, green onions, parsley, garlic and vinegar; rub it on meat and let marinate for about 30 minutes.
- Brown beef in small amount of oil.
- Add tomato paste, seasonings and water to cover the beef.
- Add chopped green bell pepper and place on top of the beef while it is cooking.
- Let the beef cook until tender, continually adding tomato paste mixture as needed, so beef does not burn or dry out.
- After meat is tender, bring a large pot with a medium amount of water to a boil and start placing in the vegetables.
- First, add the cabbage and eggplant, next add the lima beans and green beans. Add the carrots, and chayottes - allow to steam until somewhat tender, then add spinach and watercress.
- Pour some oil over the vegetables, add the butter and 1 Maggi cube - continue to let steam till tender.
- Once tender, add the vegetables to beef mixture and stir everything together.
- Let cook for another 10-20 minutes.
- Taste, adjust seasonings.
- If necessary, add another Maggi cube.
- Taste again, and adjust all the seasonings.
- This also goes very well with white rice and black beans or kidney beans, that have been cooked down and blended in a blender to make sauce pois(bean sauce).
- Enjoy!
Nutrition Facts : Calories 296, Fat 10.4, SaturatedFat 1.4, Sodium 504.6, Carbohydrate 46.1, Fiber 17, Sugar 16.2, Protein 12.1
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