Dry Meat Stew (Sancocho Seco)

Jane Vegas, Lawai, Kauai

• 2 lbs. chuck steak
• 1 c. water
• 2 tsp. oil
• 1 lg. round onion
• 2 T. garlic, minced
• 1 bunch culantro del monte (mountain parsley)*
• 1 bunch Chinese parsley
• 6 big oregano leaves (oregano brujo)
• 1 (8-oz.) can tomato sauce
• 1 tsp. shoyu
• 4 big potatoes, cut in quarters
• Salt & pepper, to taste

Cut steak in 1-inch square pieces. Put in stewing pot with water. Cover and cook for 20 minutes or until meat is tender. In a saucepan, add the oil, onion, garlic, culantro del monte, Chinese parsley, oregano leaves, tomato sauce and shoyu. Cook for 20 minutes on low heat. Add this “sofrito” to the meat. Add the potatoes, salt and pepper. Cook until potatoes are tender. * This parsley has thorns and very strong aroma.