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Taro Meat Stew Recipe

Ingredients

How to make it

  • First drop the beef into boiling water and lower the fire to medium for 15 minutes and cover. Next collect all the froth from the surface of the water and drop the mentioned spices and salt and pepper. Lower the fire slightly and leave until beef is tender.
  • Peel and chop the taro into cubes wash in more than warm water and strain. Next rub wash the taro cubes with cold water and rub with salt until the water flows out light white which indicates most of the starch has been drained out.
  • In a sauce pan sauté one tablespoon of garlic in the butter and drop the coriander until the smell of garlic and coriander has intensified. Lift the mixture and drop into the blender. In the same pan sauté the Chard until it wilts and it has shrunken by half and drop it on top of the first mixture. Next, Saute the dill until they give off their aromatic oils and wilt a bit, then drop on top of the other mixtures into the blender. Measure three cups of broth from the beef stock and add on top of the mixture and blend with milk, bullion, salt, and pepper until full cream.
  • Pour the sauce into a deep pot and let boil for 4 minutes then lower the fire and drop the taro cubes. As soon as the taro cubes become divisible by the spoon drop the lemon juice and drop on top of this mixture the meat. As the taro cubes finally soften, use the remaining butter to sauté the remaining tablespoon of garlic until it’s golden and drop it into the broth. Leave on the fire after this step for 3 minutes.
  • Serve next to white rice with vermicelli.
  • Notes:
  • The better the broth you use and the fresher your greens, the better this recipe will taste.

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