Jamaican beef stew with a surprising combination of spices
Looking for the perfect slow cooking recipe? BEKA has your back! With this Jamaican stew, you’ll put a dish full of sunshine on the table during the colder days. Enjoy!
- 6 tbsp soy sauce
- 2 tbsp Dijon mustard
- 3 tbsp brown sugar
- 2 tsp ground allspice
- black pepper
- 1/2 tsp cinnamon
- 2 cm grated fresh ginger
- 1 chilli, finely chopped
- 70 g tomato puree
- 4 cloves of garlic, finely chopped
- 3 onions
- 1 kg diced beef
- 1 yellow and 1 red sweet Ramiro pepper
- 3 tbsp flour
- dash of dark rum
- 250 g cherry tomatoes
- 350 ml chicken stock
- 2 sprigs of thyme
- 1 bay leaf
- 1 lime
- lots of coriander
- Make a marinade of soy sauce, Dijon mustard, brown sugar, allspice, black pepper, salt, cinnamon, ginger, chilli, tomato paste and garlic.
- Cut the onions in half, then slice thinly. Place them in the marinade together with the meat.
- Place in the refrigerator to rest for at least two hours. Meanwhile, cut the sweet Ramiro peppers into rings.
- Heat a knob of butter in a saucepan and fry the marinated meat with the onions for ten minutes until the meat is nicely browned. Sprinkle with the flour and stir for a moment. Deglaze with the rum.
- Add the pepper rings and the cherry tomatoes, fry briefly and then pour in the hot (!) chicken stock.
- Place the sprigs of thyme and the bay leaf in the pot and add the juice of the lime.
- Put a lid on the pot and let it simmer for one hour on low heat. Stir occasionally and add additional chicken stock if necessary.
- Top it off with fried courgette and baby corn, if desired, and serve with lots of coriander.