Corned Beef Stew
Yield: 10 portions
| Ingredients | Amounts |
|---|---|
| Olive oil | 2 oz. |
| Onions, small dice | 2 ea. |
| Garlic, chopped | 1 oz. |
| Spanish tomato sauce, goya | 4 oz. |
| Cilantro, chopped | 2 oz. |
| Long-leaf cilantro, chopped | 1 oz. |
| Bay leaves | 2 ea. |
| Corned beef brisket, cooked and ground | 4 lb. |
| Creole sauce | 6 oz. |
| Sugar | 1 oz. |
Method
- In a large rondeau place olive oil over medium heat and sweat the onions and garlic until translucent.
- Add the tomato sauce, cilantro, long-leaf cilantro, and bay leaves and cooking a low fire for approximately 10 minutes.
- Add the ground corned beef brisket, creole sauce, and sugar, and cook on a low fire until the mixture has compacted to a moist state, approximately 15 to 20 minutes. Correct seasoning with salt and pepper if necessary.
- This recipe can be used as a stuffing ripe plantains in a pinono style, or served simply with white rice with a fried egg on top to go true peasant style.