How to make lalo (jute leaves) with beef Haitian style

peanut butter

🥗Healthier: ground nuts

💰Cheaper: none

Ground nuts provide a similar flavor with less processing.

fish or meat

🥗Healthier: tofu

💰Cheaper: none

Tofu is a plant-based protein that can substitute meat.

Remove all of the leaves from the jute leaves, leaving the stems if desired.

Wash the jute leaves under cold water to remove snails or ants, and repeat this process twice.

Cut the jute leaves into small pieces.

Clean the beef using sour orange and fresh lime, and cut it into chunks.

Squeeze lemon and sour orange juice over the beef for acidity.

Season the beef with paprika, chicken base, adobo, black pepper, garlic powder, and a whole earpiece, mixing everything together by hand.

Let the beef marinate for about an hour or overnight if possible.

Wash and roughly chop the baby spinach, leaving the stems intact.

Heat oil in a pot until extremely hot for searing the meat.

Add the marinated beef to the hot oil and sear until browned on both sides.

Add the crabs to the pot after browning the beef.

Cover the meat and crabs with the chopped jute leaves.

Add the remaining seasoning and some water to the pot.

Cover with parchment paper to steam the dish, tucking it in to trap steam.

Reduce heat to medium and let it cook for about 1 to 1.5 hours.

After cooking, taste the dish and adjust seasoning if necessary.

Add parsley, scotch bonnets, and butter to the pot.

Sprinkle a pinch of dry thyme into the pot and let it cook for a few more minutes.

Serve the lalo with white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens