Caribbean Curry Beef Extravaganza

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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#caribbeanpot

Caribbean Curry Beef Extravaganza