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Kanaka Stew

Chef.Jim.Manzi's picture
Ingredients
  Bacon drippings 1⁄4 Cup (4 tbs)
  Salt pork 1⁄4 Pound, diced
  Onions 12 Small
  Beef chuck 2 Pound, cubed
  Water 3 Cup (48 tbs)
  Beef bouillon cubes 2
  Paprika 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
  Potatoes 3 Medium, pared
  Tomatoes 3 Medium
  Carrots 3 Medium
  Cabbage head 1 Small
Directions

GETTING READY
1. Cut cabbage into 6 wedges.

MAKING
2. Into a large saucepan Put 2 tablespoons drippings brown salt pork and onions and remove from pan.
3. Add remaining drippings and beef and brown.
4. Add salt pork, onions, water, bouillon cubes, paprika, salt and pepper and stir until well mixed.
5. With cover simmer for 1 ½ hours.
6. Cut potatoes, tomatoes and carrots into 1-inch pieces, add to stew and simmer 30 minutes longer.
7. Remove tomato skins from stew.
8. Lay the cabbage wedges on top of stew and simmer 20 minutes until cabbage is tender.
9. Remove cabbage and cut into smaller pieces.
10. Into stew stir poi until desired thickness is reached.

SERVING
11. Serve stew topped with cabbage.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes
Servings: 
4

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