Caribbean Curry Beef Extravaganza
Embark on a culinary journey with this Caribbean Curry Beef recipe, where tender and juicy beef is bathed in a rich, aromatic curry sauce. This dish embodies the warmth and vibrancy of Caribbean cuisine and is perfect for a comforting main course that will transport you to tropical shores with each bite.
Ingredients
🥩 2.5 lbs 1.1 kg blade steak or blade roast, cut into 2-inch pieces
🌿 3 tablespoons organic olive oil brand not specified
🧅 1 medium onion, diced
🧄 12-13 cloves garlic, smashed and roughly chopped
🌿 1.5 teaspoons ground cumin seed
🌿 1 teaspoon ground black pepper
🌿 2.5 tablespoons Caribbean green seasoning
🌿 2.5 tablespoons Caribbean-style curry powder
💧 1.5 cups 350ml water, with additional 4.5-6.5 cups as needed
🍅 1 cup diced tomato
🌿 1 teaspoon anchar masala
🧂 1 teaspoon salt
🌿 3-4 fresh sprigs of thyme
🌿 2-3 dried bay leaves
🌶️ 1 whole Scotch Bonnet pepper
🌿 1/4 cup chopped cilantro Chadon Beni / Culantro
🍈 Juice of 1 lime
Instructions
1- Prepare the Beef:
- Wash the cut beef pieces with cool water and lime juice.
- Rinse and pat them dry.
2- Heat Oil:
- Place the Dutch oven on a gas stove.
- Heat 3 tablespoons of olive oil over medium-high heat, then reduce heat to low.
3- Sauté Aromatics:
- Add diced onion and garlic to the hot oil.
- Sauté gently until slightly softened.
4- Add Ground Spices:
- Sprinkle in ground cumin and black pepper.
- Stir and toast the spices on low heat for about 1 minute until fragrant.
5- Add Green Seasoning:
- Mix in Caribbean green seasoning.
- Sauté for 2 minutes to meld flavors.
6- Add Curry Powder:
- Stir in curry powder.
- Cook for about 3 minutes on low heat to enhance its flavor.
7- Deglaze with Water:
- Pour in 1.5 cups of water.
- Scrape the pot's bottom to deglaze, then bring to a boil and reduce to a simmer for 7 minutes.
8- Add Tomatoes and Anchar Masala:
- Stir in diced tomatoes and anchar masala.
9- Reduce Liquid:
- Increase the heat to medium-high.
- Cook uncovered, stirring occasionally, until most liquid evaporates and oil separates, about 5-7 minutes.
10- Add Beef:
- Coat the beef pieces in the curry base, stirring well.
11- Initial Simmer:
- Cover the pot with a vented lid.
- Allow the beef to simmer in its juices for about 8 minutes.
12- Add Salt and Herbs:
- Remove the lid.
- Add salt, fresh thyme, bay leaves, and the whole Scotch Bonnet pepper.
13- Braise the Beef:
- Add enough water to cover the beef, bringing total liquid volume to 6-8 cups.
- Boil vigorously, then reduce to a low simmer.
- Cover with a vented lid and braise for 1.5-2.25 hours until beef is fork-tender.
14- Final Adjustments:
- If gravy is too thin, increase heat to reduce it.
- Taste and adjust salt as necessary.
15- Personalize (Optional):
- Remove Scotch Bonnet pepper if desired, or break it for more heat.
16- Finish with Cilantro:
- Stir in chopped cilantro just before serving.
Prep Time: 15-20 minutes
Cook Time: 1.5-2.25 hours
Total Time: 1 hour 45 minutes to 2 hours 45 minutes
Servings: 4-6
Equipment:
- 🍳 Dutch Oven: Green enamel cast iron pot, similar to Le Creuset style
- 🔥 Stovetop: Gas range
- 🍴 Wooden Spoon: Slotted, for stirring
- 🥄 Ladle: Metal, for serving
- 📏 Cutting Board: Wooden
- 🔪 Knife: For chopping and smashing garlic
- 🧤 Potholder: Green patterned, for handling hot pot
Cooking Tips
- Cook beef slowly for maximum tenderness.
- Toast curry powder and spices thoroughly to deepen flavors.
- Customize heat by deciding when and if to break the Scotch Bonnet pepper.
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