Legim

Ingredients

• 4 pcs Thyme
• 450 g Beef Stew Meat
• 18 g Parsley
• 2 pcs Scallion
• 0.5 pcs Green Bell Pepper
• 0.5 pcs Red Bell Pepper
• 4 pcs Garlic
• 1 pcs Onion
• 1 pcs Scotch Bonnet Pepper
• 4 tbsp Olive Oil
• 1 tbsp White Vinegar
• 1 pcs Lime
• 2.75 tsp Kosher Salt
• 1 tsp Black Pepper
• 2 pcs Cloves
• 1 pcs Eggplant
• 1 pcs Chayote
• 200 g Cabbage
• 2 pcs Carrot
• 80 g Spinach
• 1 tbsp Tomato Paste
• 400 ml Beef Stock

Method

1. In a blender, pulse {parsley}, {thyme}, {scallion}, {green_bell_pepper}, {red_bell_pepper}, {garlic}, {onion}, {scotch_bonnet_pepper}, {olive_oil}, {white_vinegar}, and some {lime} juice with {kosher_salt} and {black_pepper} until a coarse green paste forms; keep it loose and bright, not fully smooth.
2. Rub {beef_stew_meat} with {kosher_salt}, then coat with some {lime} juice and a generous spoonful of {parsley}, {thyme}, {scallion}, {green_bell_pepper}, {red_bell_pepper}, {garlic}, {onion}, {scotch_bonnet_pepper}, {olive_oil}, and {white_vinegar} from the epis; marinate chilled until the meat smells deeply herbal.
3. Cut {eggplant}, {chayote}, {cabbage}, {carrot}, and {spinach} into even pieces so they soften at the same pace and cook down into a silky stew.
4. Pat {beef_stew_meat} dry so it browns well. Heat a heavy pot over medium-high heat with a little of the reserved {olive_oil}, then sear {beef_stew_meat} in a single layer, seasoning lightly with more {kosher_salt} until browned on several sides.
5. Lower to medium heat and add the reserved epis mixture with {tomato_paste} and {cloves} to the pot. Sweat gently, stirring, until the paste smells sweet and herbal but stays green in spots; season again with {kosher_salt} and {black_pepper}.
6. Add {eggplant}, {chayote}, {cabbage}, and {carrot} to the pot and toss to coat in the base. Pour in {beef_stock}, bring to a gentle simmer over medium-low heat, cover, and braise until the {beef_stew_meat} is tender and the vegetables collapse into a thick stew.
7. Uncover and fold in {spinach}. Simmer over medium heat until wilted and the sauce lightly reduces and clings to the vegetables. Taste and adjust with {kosher_salt}, then brighten with the remaining {lime} juice and a little fresh {parsley}.