ingredients:
-for broth
1 pound pork neck bones
2 quarts water
1 quart beef stock
1 large onion,halved with peel left on
1 head garlic, with peel,cut in half through cloves
1- 4 inch piece ginger,peeled and quartered
1 tablespoon Kosher salt
1 tablespoon whole peppercorns
1 tablespoon whole allspice berries
2 sticks cinnamon
2 bay leaves
-for stew
1 pound flank steak or stew beef,cubed
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1 large onion,diced
2 stalks celery, diced
1/2 cup carrot ,diced
1 tablespoon cumin seed,toasted and ground
1 teaspoon allspice berries,toasted and ground
1 - 28 oz. can whole tomatoes,hand crushed
6 chinese dried chili peppers
1- 6 inch long yuca,peeled and diced
2 sweet potatoes or yams,peeled and diced
2 cans yellow pigeon peas,drained
1 red pepper,diced
1 bunch kale or collard greens,chopped
1/4 cup cilantro,chopped
fresh limes,quartered
Cooked rice if desired for serving
Method:
For broth,put pork neck bones in a large Dutch oven and top with 2 quarts water,beef stock,onion,garlic,ginger,salt, peppercorns,allspice berries, cinnamon sticks and bay leaves. Bring to a boil over medium high heat and skim off scum that comes to surface. Reduce heat and simmer 45 minutes. Strain broth into another pot and discard solids. Wash and dry Dutch oven.
Cut beef into stew size pieces and season with salt and pepper.
Return Dutch oven to stovetop and heat olive oil over medium high heat. Add beef and brown well on all sides . Add chopped onion,celery and carrot and saute' until softened. Meanwhile in a small pan,toast cumin seed and allspice berrys until aromatic and grind well in spice grinder. Add to meat oven along with tomatoes,chilis,and reserved broth. Bring to a boil and reduce heat to a simmer. Cover and continue cooking on very low heat stirring occasionally for 1-2 hours or until meat is tender.
Remove cover, increase heat to medium and add yuca, sweet potatoes and drained pigeon peas. Boil slowly for 30-40 minutes until vegetables are tender. Add red pepper and greens. Cover and cook until greens are just wilted @ 5 minutes.
Serve stew in large bowls garnished with cilantro, a squeeze of lime and a 1/4 cup of cooked rice per bowl if desired.
Yields 6-8 large servings
