Haitian lalo is a slow-simmered stew of jute leaves, seasoned beef, and epis, the aromatic herb-and-pepper seasoning used in Haitian cooking. The leaves cook down into a silky, savory sauce that is especially good spooned over rice; some regional and family versions also include crab or other meats.
Ingredients
- 2 lb fresh lalo (jute) leaves, stems removed, washed, and chopped (900 g); or 2 lb thawed frozen chopped jute leaves (900 g)
- 1½ lb beef chuck, cut into 1½-inch cubes (680 g)
- ½ cup sliced scallions, white and green parts (50 g)
- ½ medium green bell pepper, seeded and chopped (75 g)
- 6 garlic cloves, peeled (18 g)
- ½ cup loosely packed fresh parsley leaves (15 g)
- 1 tablespoon fresh thyme leaves (3 g), or 1 teaspoon dried thyme (1 g)
- 1 small Scotch bonnet or habanero pepper (about 10 g), stem removed; use less or omit for a milder stew
- 2 tablespoons fresh lime juice (30 ml)
- 1 tablespoon white vinegar (15 ml)
- 4 tablespoons neutral oil, divided (60 ml)
- 1½ teaspoons fine salt (9 g), plus more to taste
- ½ teaspoon ground black pepper (1 g)
- ⅛ teaspoon ground cloves (about 0.25 g), optional
- 2 cups low-sodium beef stock or water (475 ml), plus up to 1 cup (240 ml) water as needed
- 1 dried bay leaf (about 0.2 g)
Instructions
- Clean and prepare the lalo. If using fresh leaves, remove tough stems and rinse the leaves in several changes of cold water, swishing them gently so grit settles to the bottom. Lift the leaves out rather than pouring the water and grit over them. Drain well and chop finely. If using frozen jute leaves, thaw them in the refrigerator ahead of time or follow the package directions; drain off excess liquid, but do not squeeze them completely dry. Clean leaves matter because grit is unpleasant in the finished stew.
- Blend the epis. Put the scallions, bell pepper, garlic, parsley, thyme, hot pepper, lime juice, vinegar, 2 tablespoons of the oil, salt, black pepper, and cloves, if using, into a blender or food processor. Pulse until the mixture is finely chopped and spoonable, scraping down the sides as needed. Add a teaspoon or two of water only if the blades need help moving. The seasoning should be aromatic and fairly thick, not a watery puree.
- Season and marinate the beef. Toss the beef cubes with the epis until every piece is coated. Cover and refrigerate for 30 minutes. This short rest gives the seasoning time to cling to the meat. If you need to get ahead, it can marinate for up to 12 hours in the refrigerator; do not leave raw beef at room temperature while it marinates.
- Brown the beef. Heat the remaining 2 tablespoons oil in a heavy pot or Dutch oven over medium-high heat. Lift the beef from the marinade, letting excess drip back into the bowl, and brown the pieces in batches for about 3 minutes per side. Avoid crowding the pot, which makes the meat steam instead of brown. Set the browned pieces aside. Add the reserved marinade to the pot and stir for about 2 minutes, scraping up the browned bits.
- Simmer until the beef is tender. Return the beef to the pot and add the stock or water and bay leaf. Bring the liquid to a gentle boil, then cover and lower the heat so it simmers steadily. Cook for about 75 minutes, stirring once or twice and adding a splash of water if the pot looks dry. Check a large piece with a food thermometer: whole cuts of beef should reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. Continue simmering until the beef is fork-tender; the safe temperature alone does not make chuck tender.
- Add the lalo and finish the stew. Stir in the chopped leaves a handful at a time. They will look like a large pile at first but shrink considerably as they cook. Cover and simmer gently for about 30 minutes, stirring every 8 to 10 minutes so the leaves do not catch on the bottom. If the stew becomes thicker than you like, add water a few tablespoons at a time. If it is too loose, simmer uncovered for the last few minutes. Taste and adjust the salt before serving.
Tips
- Look for the right leaves. Lalo is jute leaf, also sold as molokhia or moroheiya in some markets. Frozen jute leaves are a useful option when fresh lalo is unavailable and usually need less trimming. Check that the package is plain chopped leaves rather than a seasoned prepared dish.
- Use spinach only as a fallback. If you cannot find jute leaves, use the same weight of chopped spinach. It will make a tasty green stew, but the flavor will be milder and the texture less silky and slightly mucilaginous than traditional lalo. Add spinach during the last 15 to 20 minutes so it does not overcook.
- Keep the simmer gentle. A hard boil can make the beef tough before it has time to soften and may cause the leaves to stick. Use a heavy-bottomed pot, keep the lid on during the beef stage, and stir more often after the leaves go in.
- Adjust the pepper carefully. Scotch bonnet heat varies, and the seeds and inner ribs carry much of it. For a gentler stew, use a small piece of pepper or leave it out; for more heat, blend in the whole pepper. Wash your hands and tools after handling hot peppers.
Serving Suggestions
Serve lalo hot over plain white rice, especially long-grain rice, so the rice can catch the seasoned cooking liquid. Rice and peas or another simply cooked bean-and-rice dish also works well, though a strongly seasoned side can compete with the stew. Put extra broth and leaves over each serving, then add beef pieces on top so every bowl has a balanced amount of meat and greens.
Fried plantains, boiled plantains, or a simple avocado salad make useful accompaniments. Their mild sweetness or fresh creaminess contrasts with the peppery, savory stew without requiring another elaborate dish. For a family-style meal, serve the pot alongside rice and let everyone choose how much broth and hot pepper they want. A small squeeze of lime at the table can brighten a serving, but taste first because the epis already includes lime.
Variations
Some Haitian cooks add crab to lalo, and recipes vary by household and region. To make a seafood version, add cleaned raw crab pieces during the final 20 to 25 minutes of simmering and check the thickest edible portion with a food thermometer; seafood should reach 145°F (63°C). A little smoked meat can add a deeper flavor, but it will make the stew saltier, so reduce the added salt and taste near the end.
For a meat-free pot, replace the beef stock with water or vegetable stock and leave out the beef. Add drained cooked beans, such as red kidney beans, during the final 15 minutes if you want a more substantial bowl; they change the character of the dish but pair naturally with the greens and rice. You can also make the epis milder by omitting the Scotch bonnet, or more citrusy by serving lime wedges on the side rather than adding extra juice to the whole pot.
Storage and Reheating
Refrigerate leftover lalo within 2 hours of cooking in a shallow, airtight container. It keeps for 3 to 4 days in the refrigerator. The leaves and beef may absorb some of the liquid as they sit, so loosen each portion with a tablespoon or two of water or stock when reheating. The seasoning often tastes more blended the next day, though the stew will be thicker.
Reheat a single portion in a covered saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add liquid as needed to restore a spoonable consistency. For microwave reheating, cover loosely, heat in short intervals, and stir between intervals so the center heats evenly. USDA guidance is to reheat leftovers to 165°F (74°C); check the middle of the portion with a food thermometer. Freeze cooled stew in meal-size airtight containers for up to 2 to 3 months for best quality. Thaw in the refrigerator before reheating, and do not leave cooked stew at room temperature for extended storage.
Frequently Asked Questions
What is lalo?
Lalo is the Haitian name commonly used for jute leaves, the leafy green from the Corchorus plant. The leaves are chopped and simmered until tender in a savory stew, often with beef and epis. Depending on the market, you may see them labeled jute, molokhia, or moroheiya.
Where can I buy jute leaves?
Check Caribbean, African, Middle Eastern, or international grocery stores, where fresh or frozen leaves may be sold. Frozen chopped jute leaves are often easier to find than fresh lalo. If neither is available, spinach works in the same quantity, but the stew will not have the same flavor or characteristic silky texture.
Why does the stew feel a little slippery?
That soft, silky quality is normal for cooked jute leaves, which release a naturally thickening substance as they simmer. It should feel smooth rather than gritty. Rinsing fresh leaves carefully helps prevent grit, while chopping and cooking them thoroughly makes the texture more even.
Can I make Haitian lalo ahead?
Yes. You can blend the epis and marinate the beef up to 12 hours ahead in the refrigerator, then cook the stew when convenient. The finished stew also reheats well. Store it promptly in the refrigerator and use it within 3 to 4 days, or freeze portions for longer storage.
Can I make it without a blender?
Yes. Finely mince the scallions, bell pepper, garlic, parsley, thyme, and hot pepper with a knife, then stir them together with the lime juice, vinegar, oil, and seasonings. The texture will be less uniform than blended epis, but the ingredients will still season the beef and broth well. Chop them finely so the seasoning softens during cooking.
How do I know when the beef is tender?
After the minimum safe temperature has been reached, test a cube with a fork. It should yield easily rather than feeling chewy or springy. If it is still firm after the stated simmer, keep the pot covered and cook in 10- to 15-minute increments, adding a little water if needed; chuck can take longer depending on the size of the cubes and the cut.
Related
- Haitian Turkey Recipe: Epis Marinade and Citrus Gravy
- Haitian Traditional Food: Diri ak Djon Djon Rice Recipe
- Haitian Bread Recipe for Crusty Homemade Loaves
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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