Mutton A L'hispaniola. Recipe

Recipe Name: Mutton A L'hispaniola

Mutton A L'hispaniola is a traditional dish that originated in the Hispaniola region, which includes present-day Haiti and the Dominican Republic. The recipe combines the flavors and techniques of both Spanish and Caribbean cuisines, resulting in a delightful and aromatic dish. This fusion of culinary influences represents the rich history and cultural diversity of the Hispaniola region.

Fun Facts:
1. Mutton A L'hispaniola is often enjoyed during festive occasions, such as family gatherings, celebrations, and holidays.
2. The combination of mutton, Spanish onions, and aromatic herbs reflects the influence of Spanish cuisine brought to the Caribbean during colonization.
3. The slow-cooking process ensures that the flavors blend together perfectly, resulting in tender and juicy mutton.

- 1 small piece of mutton (shoulder or fillet of the leg)
- Beef gravy
- Assorted herbs (such as thyme, rosemary, and bay leaves)
- 1 carrot, peeled and chopped
- 1 turnip, peeled and chopped
- 3 large Spanish onions, quartered
- Salt and black pepper to taste

1. Preheat the oven to 350°F (175°C).
2. Take the small piece of mutton and partially roast it in the preheated oven for about 30 minutes. This will help enhance the flavor and texture of the meat.
3. Once partially roasted, transfer the mutton to a stewpan.
4. Pour enough beef gravy over the mutton to completely cover it. The gravy should be previously seasoned with assorted herbs, salt, and black pepper.
5. Add the chopped carrot and turnip to the stewpan, surrounding the mutton.
6. Place the quartered Spanish onions evenly around the mutton and vegetables.
7. If desired, prepare a stuffing of your choice and gently stuff it into the mutton. This step is optional but can enhance the flavor and juiciness of the dish.
8. Ensure that the gravy is free from any fat particles, as this may affect the taste and texture of the dish.
9. Cover the stewpan with a lid and place it over medium heat.
10. Allow the mutton A L'hispaniola to simmer for approximately 2-3 hours or until the meat is tender and cooked through.
11. Periodically check the stewpan to ensure that the liquid has not evaporated completely. If needed, add more beef gravy or water to maintain a suitable level of moisture.
12. Once the mutton is cooked and tender, remove it from the stewpan and let it rest for a few minutes before carving.
13. Serve the Mutton A L'hispaniola hot, with the flavorful onions, carrots, turnips, and a side of the delicious gravy.

Similar Recipe Dishes:
1. Caribbean Goat Curry: This flavorful dish combines goat meat with Caribbean spices and slow-cooks it to perfection. The result is a tender and aromatic curry that pairs well with rice or roti.
2. Spanish Lamb Stew: Inspired by traditional Spanish cuisine, this lamb stew features tender pieces of lamb, potatoes, carrots, and a savory broth seasoned with herbs and spices.
3. Dominican Oxtail Stew: This hearty stew incorporates oxtail meat, vegetables, and savory spices. Slow-cooked until tender, it is a popular comfort food in the Dominican Republic.

Enjoy the rich flavors and cultural heritage of Mutton A L'hispaniola and the other delicious dishes influenced by the Hispaniola region!



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