Jerk spiced beef stew
For April is still unfeasibly cold and grey, so I fancied some sunny flavours. Nothing tastes more like the sun that jerk with is sweat chilli, bright thyme and fragrent spices. Sadly I didn’t have any pork or chicken in so I tried the same sorts of flavours with stewing beef. Success, though surprisingly hot.
You will need
- Dices braising steak roughly diced
- 2 habinaro peppers finely sliced
- A teaspoon of whole allspice
- Half a teaspoon of cloves
- A couple of heaped teaspoons each of grated ginger and garlic
- A handful of fresh thyme finely chopped and pulled off the twig
- An aubergine roughly chopped
Do
- Brown the beef in a large pan with a few teaspoons of oil until well coloured
- Gring the spices
- Dump the ginger and garlic into the pan and stir until browned
- Dump the spices and thyme and stir
- Add a mug of boiled water
- Stir round and scrape all the bit off
- Stick everything in the slow cooker, including the aubergine
- Slow cook for about 4 hours or so
- Serve with coconut rice and finely sliced spring onion
Result
Surprisingly dry, very fragrent, surpisingly hot. You need the sweet and sticky rice.
