RECIPE: Sous Vide Pastele Stew
Pastele Stew has a long history here in Hawaiʻi, stretching back to the plantation era, with so many recipe variations from family to family. Building on this rich history, our Co-Founder, Kuʻulani, offers up a wild addition to the masa mix and adds in the simple precision of cooking Sous Vide.
Ingredients
- 2 packs venison stew chunks
- 1 pack bone broth
- Avocado oil
- 1 green bell pepper
- 1 onion
- 2 cloves garlic
- ½ tsp Cumin
- ½ tsp Oregano
- 2 packets achiote powder
- 1 can black olives, drained
- ½ can (6 oz) Tomato Paste
- Salt & Pepper to taste
- 1 cup water
- 1 bundle chopped cilantro or sprigs for garnish
DIRECTIONS
Set Anova Precision cooker to 130°F.
Season stew chunks with salt & pepper to taste while allowing venison to come to room temperature (about 15 minutes).
Heat avocado oil in saucepan over medium high heat, brown stew chunks until well seared on all sides (about 2-3 minutes on each side).
Add bell pepper, onion and garlic and saute for 2-3 min more.
Turn off heat. Add cumin, oregano, olives, bone broth, tomato paste, achiote powder, and water. Mix until well combined.
Transfer entire mixture into a large bag and seal using water immersion technique. Place in water bath and set timer for 6 hours.
Serve over rice and garnish with cilantro.
Prepare masa by cutting slits in the skin and down the sides of the green bananas and cover in boiling water for 10 minutes. Once cooled, peel bananas and mix finely grated bananas with 1 Tbs of achiote oil. Add to sous vide bag mixture. Stir well.