Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Beef marrow bones; washed
1 lb Beef, cut into 1-inch cubes
1 lb Pork; cut into 1-inch cubes
2 ea Onions; chopped
2 ea Whole Habanero chiles; tied
-in a cheesecloth bag, or
-6 jalapenos
1/2 c Cassareep *
Water to cover
Salt to taste
Freshly ground black pepper
-to taste

* cassareep is the boiled-down juice of raw cassava. It is available
bottled in Latin (and some Asian) markets, or by mail-order.

Place the meats in a stew pot, add the onions, chiles, cassareep,
and water to cover. Bring to a boil, reduce heat, and simmer until
the meats are tender and nearly falling apart, about 2 hours.
Remove the marrow bones and Habaneros and serve.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-17-95

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