This recipe belongs to Carlos C. Olaechea and was published as a part of a legim recipe on the [Food 52 Wesbite](https://food52.com/recipes/77536-haitian-legim).

You can use this meat in our [legim ](https://www.bmc.org/recipes/legim-haitian-eggplant-stew)recipe, too.

The epis recipe used in this dish is available [HERE](https://www.bmc.org/recipes/epis-haitian-seasoning-base).



 

    Serves: 6 servings    Total Time:  105 minutes Prep Time: 80 minutes Cook Time: 25 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Stew\_Meat - 1 ½ lbs (beef, pork shoulder, goat, oxtail), cut into 1” chunks Lime – 1, halved Salt – 1 ½ teaspoons Epis – ¼ cup Oil – 2 teaspoons Tomato\_Paste – 2 Tablespoons 

## Instructions

Step 1

Place meat into a large bowl and rinse with cold water 2-3 times until water runs clear. 

Step 2

Squeeze the lime juice over the meat, and season with 1 teaspoon of salt. Scrub the meat with the limes until it changes color slightly. Rinse the meat and set aside. Discard the limes. 

Step 3

Bring 2 cups of water to a boil with ½ teaspoon of salt. Pour the boiling water onto the meat, using a spoon to turn meat over so that it is evenly scalded. Immediately strain. 

Step 4

Add ¼ cup of epis to the meat and mix to coat evenly with the seasoning paste. Let the meat marinate for 1 to 24 hours in the refrigerator. 

Step 5

Place a large pot over medium-low heat. Once it is hot, add the meat in a single layer. Cover the pot and let it sweat for about 7 minutes. Flip the meat over and cook for another 7-8 minutes until the juices have sweated out and the meat is a grayish color.

Step 6

Raise the heat to high and add 1 teaspoon of oil. Cook until the liquid is mostly evaporated and the oil separates from the epis, about 8 minutes. Stir often so the meat does not burn. Turn off heat, remove meat from the pot and set aside. 

 

### Notes

## Nutrition Information

  Calories: 322 Calories Fat: 21 Saturated Fat: 7 Carbohydrates: Net Carb: 2 Dietary Fiber: 0 Protein: 31 Sodium: 265