YIELD - 12 Servings
Beef - 3 lb (1/2 inch cubes)
Vinegar - 1/4 cup
Salt - 1 tbsp
Black Pepper - 1 tbsp
Onion - 1/2 cup (finely chopped)
Pimento Pepper - 1/4 cup (finely chopped)
Chive - 1/8 cup (finely chopped)
Chadon Beni/Culantro - 1/4 cup (finely chopped)
Fine Thyme - 5 sprigs
Garlic - 5 cloves (finely chopped)
Scotch Bonnet Pepper - to taste
Olive Oil - 1 tbsp
Brown Sugar - 1/3 cup
Melongene/Eggplant - 5 cups (cubed)
Wash beef in water and 1/4 cup of vinegar.
Drain and place in a bowl.
Add salt, black pepper, onion, pimento, chive, chadon beni, thyme, garlic and scotch bonnet pepper.
Cover, place in the refrigerator and let marinate for 6-8 hours or overnight.
Remove from refrigerator and allow beef to rise to room temperature. (THIS IS VERY IMPORTANT, AS ADDING THE COLD BEEF TO THE CARAMELIZED SUGAR WOULD ONLY SOLIDIFY THE SUGAR THUS STOPPING THE BROWNING PROCESS)
Heat pot over high heat.
Allow pot to get very hot.
Add olive oil.
Add brown sugar.
Stir sugar as soon as sugar begins to dissolve (using a stainless steel or aluminum spoon).
Continue stirring until all the sugar is dissolved (this will happen very fast).
Add beef as soon as the sugar is dissolved.
Ensure all the beef is fully coated in the caramelized sugar.
Cover and let brown for 10 minutes.
Remove cover, stir beef.
Cover pot and reduce heat to medium to low.
Allow to cook for 20 minutes.
Stir in melongene, cover and let cook for another 30 minutes (stir every 10 mins).
Once beef is tender, remove from heat and taste for salt.