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Welcome to the Local Cuisine page! Every month we will feature a recipe
for a typical Aruban dish or delicacy. You can print out this page and start
up your own Aruban recipe book! If you're interested, you can also check out some
of the experts on Aruban cuisine.
This Month's Recipe:
Baked Sweet & Sour
Beef
By Mary De Graaf, Michigan
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Mary and her husband Norman have
been visiting Aruba for many years and are among the most steadfast supporters of Friends.
Mary created the following
recipe for her family and friends that share Christmas dinner. |
Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 81.
Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click here for more information |
Serves 12 - 16 (freezes well)
Ingredients:
- 3 pounds top round steak or beef stew meat,
cut into 3/4" cubes
- 1 large onion, cut into wedges
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup Del Monte tomato catsup
- 3/4 cup Cattleman's hickory-smoked barbeque
sauce
- 1 1/2 tablespoons Roland red wine vinegar
- 1 1/2 tablespoons Conimex light soy sauce
- 1 bay leaf
- 1 -16 ounce can Del Monte pineapple chunks
in natural juice
- 1 pound fresh broccoli, cut up
- 1 each red and green bell pepper, cored and
sliced
- 1 cup sliced celery (optional)
- 2 cups fresh mushrooms, sliced
- 2 -16 ounce cans sliced water chestnuts,
drained
- 1 -32 ounce can Del Monte whole tomatoes,
without juice
Brown meat and onion in oil in Dutch oven
or lidded casserole. Add salt, pepper, catsup, barbeque sauce, vinegar, soy sauce, bay
leaf, and pineapple. Cover and bake in 375? oven for 1 1/2 to 2 hours. (May be done to
this point and frozen. Reheat when ready to continue.)
Cook broccoli in boiling water until
crisp-tender. Cook peppers until tender. Add broccoli and peppers to beef with celery, if
desired, mushrooms, water chestnuts, and tomatoes. Heat through, remove bay leaf, and
serve over regular and/or wild rice.
Note: For a thicker sauce, dissolve
cornstarch in 1 -2 tablespoons off water. Add to beef, stirring constantly, but gently,
until grave is thickened.
Bon Appetit!
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