The Press and Journal (Aberdeen and Aberdeenshire)

Organic spicy beef jerk one pot



2 onions, diced

700g beef shin chopped into 2cm pieces

2 Knorr beef liquid organic stock pots

2tbsp jerk spice paste

300ml half fat creme fraiche

Vegetable oil for cooking


Heat 2tbsp of oil, then add the onions, stirring until golden brown.

Add the beef in batches to brown.

Dissolve the organic stock pots in hot water to make 300ml liquid.

Add a dash of rich beef stock and stir around to de-glaze the pan

Pour in the rest of the stock, bring to the boil, then cover firmly with a lid.

Place the pot in the oven at 160C/140C fan, for twoand-a-half hours.

After this time, check the texture of the beef – it should be soft.

Remove the lid, and cook for a further 30 minutes or until it has reduced to a stew.

Add the spice paste to a pan with 1tbsp of oil, and cook gently for 2 minutes, stirring constantly to release the oils from the spices.

Spoon in the creme fraiche and heat until it starts to boil, then simmer gently for 5-10 minutes.

Add this mix to the beef and stir until the sauce starts to thicken.

Serve with rice, a sprinkling of coriander leaves and seasonal vegetables.

Newspapers in English

Newspapers from United Kingdom