Stewed meat (Vyann nan sos)


I invented the following recipe to prepare stewed beef.
But I also use it to prepare any stewed meat.
Pork, chicken, lamb etc.
The only difference to be made in the recipe- I believe- is the cooking period.

  • 2 lbs of meat
  • 1 sour orange
  • garlic
  • parsley
  • thyme
  • salt
  • 1 cube of maggi (chicken stock)
  • 1/2 tsp of black pepper
  • 1/2 tsp of cumin (optional. I usually add it to lamb)
  • 1 cup of vinegar
  • 1 or 2 scotch bonnet peppers (optional)
  • A few cloves (about 5 to 10)
  • Vegetable/ olive oil
  • 1 onion
  • 2 tsps of lemon juice
  • 3 tbsps of Ragu sauce


  1. Clean your meat.
    To do so, you will cut your sour orange in halves. Rub one half on the meat. (Because the sour orange is SOUR, do not let its juice linger onto the meat for too long for it will have a bitter taste). Rinse the meat immediately after.
    In a bowl, filled with water, pour your vinegar. Again, rinse the meat in it. Then throw away the vinegar water. All of this is to ensure that you have gotten rid of bacteria etc.
  2. Poke the meat with a fork ( I like doing that because I have the impression that the spices will go into the meat and the meat would have more flavor in every bite)
  3. Sprinkle salt  and black pepper all over the meat.
  4. In a pestle and mortar (or a food processor), put your garlic, parsley, thyme, maggi, cumin, lemon juice and ragu sauce. Pour the mix onto your meat and massage thoroughly . You can start cooking right away or leave for at least 2 hours for the taste to sink into the meat.
  5. Cut the onion in two halves. Use one to cut in lamelles and  saute in a deep pot.
    And save the other for step 12
  6. After your onions have been sauteed, Pour your meat pieces one by one ( do not let the marinade pour into the pot just yet). This is for the meat to ” pran kouleu” ( turn dark).
    Then you can pour in the rest of the mixture.
  7. Poke your scotch bonnet pepper(s) with cloves as shown in the picture below.
  8. Cover your pot, lower your fire and let the meat simmer.
  9. The meat will “sweat” its own juice and it will cook in it. But stay close by your pot because , the water does dry out. In that case, it’s ok to pour in 1 cup of water at a time.
  10. Cooking time for meat
    Chicken : 30 to 45 mns
    Lamb, beef, pork : 1 hour or more (makes it so tender and melts in the mouth)
  11. This step is not necessary but I like pouring honey all over and letting it cook for an extra 15mns. Makes it even more dark (brown) and tastier. I know, I’m addicted to honey 😀
  12. Once your meat is cooked, you can now add the other half of the onions. No extra cooking necessary for this step. The heat from the meat will kind of steam the onions.ENJOY!
    Please share your feedback and experience below!

152153154155159156157Stewed beef

Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

10 thoughts on “Stewed meat (Vyann nan sos)

  1. My favorite Haitian cooking site! when you do this recipe with beef or lamb, what cuts are best to use? some are tender, some are tougher, so I’d like to get an idea. Thanks!

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