Jamaican Coffee-Coconut Beef Braise (Stew) with Spring Pea, Pepper and Zucchini Rice

jamaicanbeef

Here is a wonderful island version of slow-cooked beef using everyday ingredients found in most of our kitchens. This can be done easily in a one pot slow cooker.

For the stew

YOU NEED:

  • 1 ½ lb beef stew meat cut into 1 inch cubes (boneless short ribs work particularly well for this)
  • 3 Tbsp olive oil
  • 1 medium onion large dice
  • 1 ½ cup brewed coffee (leftover is fine)
  • ¾ cup ketchup
  • 1 ½ cup coconut water
  • 1 ½ tsp salt
  • 2 tsp thyme (fresh or dried)
  • 1 Tbsp paprika
  • 1 Tbsp chili powder
  • 1 clove garlic
  • 1 tsp powdered ginger

DIRECTIONS

  1. Combine the salt, thyme, paprika, chili powder, garlic and powdered ginger in a bowl and use to coat the meat well. Let meat marinate for 30 minutes or over night.
  2. Heat oil in 2 quart pan.
  3. Brown beef on all sides.
  4. Add onion to pan and cook for one minute.
  5. Add coffee, coconut water and ketchup. Add just enough hot water to almost cover the beef.
  6. Bring to a simmer then lower heat to low setting.
  7. Cook for 2 hours until meat is tender.
  8. To serve heat, remove the beef from the liquid then reduce the cooking liquids by half for a richer, thicker texture.
  9. Serve with a mixed vegetable rice side dish, such as Spring Pea, Pepper and Zucchini Rice (below)

Spring Pea, Pepper and Zucchini Rice

YOU NEED:

  • 2 cups cooked rice
  • 1 cup peas (fresh or frozen)
  • 1 cup zucchini squash sliced
  • ¼ cup sweet pepper (fresh or jarred ) diced or sliced thin
  • ¼ cup water
  • 1 Tbsp olive oil or butter
  • ¼ tsp salt

DIRECTIONS

  1. Combine water, peas, pepper and squash in a small pan with oil and salt. Bring to simmer and cook for one minute. Fold into hot, cooked rice and serve.