Wednesday, December 12, 2012

Recipe Of The Day: Caribbean Beef Stew

When we returned from Turks & Caicos we found ourselves craving three things, Jerked Chicken, Slow Cooked Spicy Beef & Strong Rum Drinks. I recently stopped by a favorite spot I frequent in Hollywood that makes some of the best authentic Jamaican food to be found on the West Coast. 
I was talking to the Chef and he told me that his secret was slow cooking the beef with a hint of allspice, sugar and cumin. 

The spices the Chef told me about added to the broth an amazingly dark color and a flavor that words could do no justice too when describing its taste. We’ve worked on the format over the last few months and feel that this Slow Cooked Spicy Beef recipe is something that needs to be shared.
(click read more for the entire recipe)
3 sprigs thyme
1/3 cup all-purpose flour
¼ tsp ground allspice
¼ tsp smoked paprika
¼ tsp ground cumin
a pinch of fine sugar
Kosher Salt & freshly Ground White Pepper
2 lbs beef stew meat (cut into 1 ½” cubes)
1 lbs Yukon gold potatoes (peeled & quartered)
3 medium Carrots (cut crosswise into thirds)
1 - 1” piece ginger (peeled & finely chopped)
1 clove garlic (finely chopped)
2 tsp Worcestershire sauce
1 10-oz can Mexican-style diced tomatoes w/ green chiles
4 scallions, sliced
Hot sauce, for serving

Strip the leaves from 1 sprig thyme and chop; combine with the flour, paprika, cumin, sugar, allspice, ½  tsp salt and ¼ tsp white pepper in a large bowl.
Add the beef and toss to coat.
Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker.
Add the beef, reserving any excess seasoned flour in the bowl.
Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker.
Pour the tomatoes on top.
Cover and cook on low 7 hours or on high 4 hours.
Add the scallions to the stew and season with salt.
Divide among bowls and serve with hot sauce.

No comments:

Post a Comment