Jamaican Pot Roast

Name: Jamaican Pot Roast
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 3 tbsp soft dark brown sugar; 2 tbsp malt vinegar; salt and pepper; 10 small waxy potatoes, peeled; 2 tbsp sunflower or groundnut oil; 2 tbsp soy sauce; 4 carrots, scraped and cut into chunky rounds; 150 ml (¼ pint) beef stock, plus extra for topping up, if needed; 2 plum tomatoes, chopped; 1 stick of celery, diced; 2 spring onions, green part only, chopped; 1 red chilli, deseeded and finely chopped; 2 cm (¾ in) piece of root ginger, finely chopped; 1.8 kg (4 lb) topside of beef; 4 sprigs of thyme; 2 garlic cloves; 1 onion, roughly chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

This is a great Sunday lunch and reminds me of a cooking technique we use called ‘corning’, which is when you lay out the meat, season it well, roll it up and leave it so it is really well flavoured. The marinade is just brilliant and you could also try it for roast lamb or chicken.

Ingredients

1.8 kg (4 lb) topside of beef
4 sprigs of thyme<

Americas
Jamaica
Lunch
Spicy
Caribbean

Method

Wash the joint of beef and pat it dry with kitchen paper. With a sharp knife, make small, deep incisions all over the meat. Now put the leaves from 2 of the sprigs of thyme, the garlic, ginger, chilli and spring onions either in a mortar and pestle or into a mini blender and work to a chunky paste. Push this into all th