| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1-2 lb Beef
- ½ Cabbage
- 2 Chayote Squash
- 3 Carrots
- 1 Cups of Water
- 1 Mixed Greens
- Tomato Paste
- Epis
- Powdered Seasoning
- Salt
- Onion
- garlic
- Green Pepper
- Hot Pepper optional
- olive oil
- Butter
- Powdered Seasoning
- Salt
- Onion
- garlic
- Green Pepper
- Hot Pepper optional
- olive oil
- Butter
Ingredients
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Instructions
- Clean and season the meat. Season the meat slightly more salty
- Rinse, peel, grate and cube all the veggies
- Add the seasoned meat to a pot
- Cover the meat with the veggies—the mixed green should be on top of the other veggies
- Add cup of water
- Cover the pot and allow the veggies and meat to steam cook for 30-45 minutes
- When the meat and veggies are cooked, remove the veggies from the pot. Add them to a separate bowl. Mash the veggies very well.
- After mashing the veggies, add oil to the meat in the pot over a medium heat. Add tomato paste, onions and garlic. Season as needed and roast the meat to give it a beautiful brown color.
- Add a bit of water to make gravy.
- Add the mashed veggies to the meat sauce and mix well.
- Bring the mixture to a simmer.
- Add some slices of onion
- Taste and ensure that the mixture is well seasoned.
- Enjoy with rice, plantain, Haitian grits
Epi Datset!