BEEF CURACAO (Karni Stoba)

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than goat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is typically less expensive.

Cut the beef brisket into chunky cubes.

Season the beef with salt and freshly ground pepper.

Chop the garlic cloves and add to the beef.

Pour enough cold water to cover the meat and mix.

Cover with cling film and refrigerate overnight.

The next morning, remove the beef from the fridge and let it come to room temperature.

Drain the marinade liquid from the beef and lay the beef on kitchen roll to absorb moisture.

In a pan, sprinkle about a tablespoon of sugar and let it caramelize until it turns darker.

Add about a tablespoon of butter and olive oil to the pan after the sugar has caramelized.

Brown the beef in batches to prevent boiling from the juices.

Chop the onion and red pepper into rustic chunks.

Use half of a scotch bonnet pepper, removing the seeds from half for less heat.

Add the garlic from the marinade to the pan after browning the beef.

Once the beef is browned, add the chopped vegetables to the pan and stir.

Add about one and a half tablespoons of ground cumin, adjusting to taste.

Put the lid on to keep the vegetables soft.

Add the reserved marinade liquid to the pan.

Add a couple of tablespoons of soy sauce, adjusting to taste to avoid saltiness.

Stir everything together and check the liquid level, adding boiling water if necessary to barely cover the ingredients.

Reduce the heat and let it slow cook for about two hours, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level: