Yield: 6 Servings
|¼ cup||Bacon drippings|
|¼ pounds||Salt pork; diced|
|2 pounds||Beef chuck roast; cubed|
|2||Beef bouillon cubes|
|3 mediums||Potatoes; pared|
|1 small||Head cabbage|
|Poi OR flour and water paste|
Put 2 tablespoons dripping into a large saucepan. Brown salt pork and onions; remove from pan. Add remaining drippings and beef and brown. Add salt pork, onions, water, bouillon cubes, paprika, salt and pepper; stir until well mixed. Cover and simmer 1½ hours. Cut potatoes, tomatoes and carrots into 1" pieces. Add to stew and simmer 30 minutes longer. Remove tomato skins from stew. Cut cabbage into six wedges and lay on top of stew.
Simmer 20 minutes or until cabbage is tender. Remove cabbage and cut into smaller pieces. Stir poi into stew until desired thickness is reached.
Serve stew topped with cabbage. NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Bonnie Kaleialoha Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Jul 25, 1997