Viand Bef Ak Kalalou
Pikliz vinegar is a traditional Haitian condiment, but it’s really more of a slaw than a vinegar. It makes the flavors pop in this rustic stew. Steaming instead of stewing the meat is unorthodox, but it makes the flavors of the marinade penetrate the meat deeply, with delicious results.
FOR THE VINEGAR (MAKES ABOUT 2 1/2 CUPS)
1/4 small head green cabbage, cored and very thinly sliced
1 carrot, grated
1/2 red onion, very thinly sliced
1 tablespoon distilled white vinegar
1/2 habañero or Scotch bonnet pepper, seeded and chopped
Pinch of ground cloves
Coarse kosher salt and freshly ground black pepper
FOR THE BEEF
3 pounds beef chuck, cubed
1 lime, halved
1/2 red bell pepper, seeded and thinly sliced
1/2 green bell pepper, seeded and thinly sliced
1 onion, thinly sliced, divided
2 scallions, chopped (white and tender green parts)
3 garlic cloves, chopped
1/4 teaspoon ground cloves
2 tablespoons tomato paste
4 1/2 cups water, divided, plus more if needed
4 small carrots, sliced into 1/2-inch rounds
1 pound okra, stem ends trimmed
1 thyme sprig
Coarse kosher salt and freshly ground black pepper
Cooked rice, for serving
To make the pikliz vinegar, in a large bowl, combine the cabbage, carrot, red onion, vinegar, habañero, and cloves. Toss to coat. Season with salt and pepper. Store in an airtight container for up to 24 hours.
To make the beef, place the meat in a medium stainless steel or glass bowl. Rub with the halved lime, then squeeze over the juice. Discard the lime halves. Add 1/2 cup pikliz vinegar, the bell peppers, half of the onion, the scallions, the garlic, and the cloves. Cover and refrigerate, turning occasionally, for at least 2 hours or overnight.
Transfer the meat and marinating juices to a large, heavy-bottomed pot over medium heat. Cook, covered, checking occasionally, until the marinating liquid starts to evaporate, about 30 minutes. Combine the tomato paste and 1/2 cup of the water in a small bowl. Add to the pot and stir to combine. Continue cooking over medium heat, stirring occasionally, for an additional 20 minutes. (Add more water if the mixture starts to stick.)
Add the remaining half of the onion, carrots, okra, thyme sprig, and remaining 4 cups of water; stir to combine. Bring to a boil over high heat, then reduce the heat to simmer. Cover and cook, stirring occasionally, for an additional 20 minutes. Remove the thyme sprig. Taste and adjust for seasoning with salt and pepper. Serve over rice with additional pikliz vinegar on the side.