Tender Samoan Povi
From elgourmand 16 years ago
- - to make
- Serves 0
Povi in Samoan means beef but they use the word for any edible mammal, whether standing up or hanging up. Tender Samoan Povi is an oxymoron. Toughest beef on the planet. When I lived in Hawaii we used range beef from the Big Island for roasts and stews and it came out just fine. Read more Conditions in Samoa are pretty similar and the vegetation is so lush the cattle don’t have to move around much to get enough to eat but TOUGH it is; makes great mince though. My wife’s family butchered a povi a while back and brought us a 10kg hunk that they had carved off with a machete; I kid you not. My mincer (grinder) has blown a hebus framus and I’m waiting for the part so that scratches the mince option. How about a Pot Roast? Great idea. A 2kg chunk of the beast gets trimmed, rubbed, braised and dropped in the Crock Pot on high for 2 hours and then low for three more. The veggies get added and it cooks for three more hours. When I took the roast out of the pot it fell apart and I’m thinking “fantastic”. Wrong. The strands of meat were like hemp string. We have a small meal out of this and then I put the meat back in the pot on low over night. A tad better the next day bit not much. Cripps, what to do with the other 8kgs? I decide to try an old trick and make a stew and that is what this is supposed to be about. Fork tender it wasn’t but edible it was and I don’t reckon you’ll start out with Samoan Povi so you should get some nice tender meat this way. Buono Felcità (good luck). See less
Ingredients
- • 2kg (about 4lbs) stewing meat, room temp. shopping list
- • 1ltr milk (slightly warm) shopping list
- • 2 – 3 Tbs olive oil, for braising. shopping list
How to make it
- 1. Cut the stewing meat into chunks about 2.5cm (1”) square.
- 2. Warm the milk a little (not hot)
- 3. Put the meat in a covered bowl and add the milk to cover the meat.
- 4. Let sit at room temp for 1 hour stirring every 15 minutes or so.
- 5. Put in the fridge and let marinate for at least 8 hours (overnight is fine) stirring gently now and then.
- 6. Drain the milk and use it in the dog’s food.
- 7. Braise the meat in the usual way, browning all sides.
- 8. Make your stew or soup or whatever.
- Starting with Samoan Povi, I did this and made stew and it was fine. I did this and made kabobs and they were edible but still a bit tough. If you have a cut of meat that is just a little on the tough side you can reduce the marinade time. The meat will still have good texture and great taste.
People Who Like This Dish 2
- mystic_river1 Bradenton, Florida
- bluewaterandsand GAFFNEY, SC
- clbacon Birmingham, AL
- elgourmand Apia, WS
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Reviewed by 4 people-
I have never heard of this so I'm eager to try.
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in GAFFNEY loved it
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