An adaptation of a well-known West Indian recipe, Salt Pork and Beef Stew is a delicious dish for a family supper. Serve with boiled rice and lots of beer.
1 lb. salt pork, cut INTO 1-inch cubes
2 lb. stewing beef, cut INTO 1-inch cubes
2 tablespoons vegetable oil
2 tablespoons sugar
2 onions, finely chopped
4 tomatoes, blanched, peeled, seeded and coarsely chopped
1 lb. sweet potatoes, cut INTO 1-inch cubes
1 pint beef stock
8 oz. okra, trimmed and cut into J-inch slices
6 tablespoons lemon juice
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
3 garlic cloves, crushed
1 teaspoon salt
½ teaspoon black pepper
First prepare the marinade. In a large mixing bowl, combine the lemon juice, chives, parsley, garlic, salt and pepper.
With a wooden spoon, stir the ingredients until they are thoroughly combined. Add the salt pork and beef and stir well to mix. Set aside for at least 2 hours, stirring frequently.
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the sugar and cook, stirring frequently, for 2 to 3 minutes or until the sugar has turned dark brown, being careful not to burn the sugar. Stir in the salt pork, beef and marinade.
Reduce the heat to low and fry the meat for 10 to 15 minutes, turning frequently, or until it is evenly browned. Add the onions, tomatoes and sweet potatoes and cook for 5 minutes, stirring occasionally.
Pour in the beef stock, increase the heat to high and bring the liquid to the boil. Cover the casserole, reduce the heat to low and simmer the stew for 1 hour. Add the okra and cook for a further 20 minutes or until the meat is very tender when pierced with the point of a sharp knife.
Remove the casserole from the- heat. Serve the stew immediately, straight from the casserole.