Beef Stew with Pimento & Rum

Name: Beef Stew with Pimento & Rum
Prep time: 3 h 15 min
Total time: 3 h 15 min
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 1 tsp salt; 1½ tbsp ground allspice; 1.3 kg/3 lb braising steak, cubed; 2 tbsp Pickapeppa Sauce (use Worcestershire sauce as a substitute); 2 large onions, sliced; 2 garlic cloves, chopped; freshly ground black pepper; 600 ml/1 pint beef stock; about 2–3 tbsp oil, for browning; 2 tbsp flour; 2 tbsp Pickapeppa Sauce (use Worcestershire sauce as a substitute); 2 tsp brown sugar; 3 potatoes, peeled and cubed; 1 tbsp chopped fresh parsley or chives, to garnish; 1 tbsp chopped fresh parsley or chives, to garnish; 150 ml/¼ pint dark rum; 1 bay leaf; 2 whole cloves; 1 tbsp tomato purée

Preparation info

Serves
6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This dish is quite traditional in both technique and flavour. The rum element is very mild. The quality of meat will dictate the cooking time. Feel free to add a few carrots if you like.

Ingredients

1.3 kg/3 lb braising steak, cubed
1½ tbsp ground allspice

Americas
Jamaica
Main course
Caribbean

Method

Season the meat with allspice, salt, pepper, garlic, onions and Pickapepper or Worcestershire sauce. Allow to marinate for an hour at least. Preheat the oven to 180°C/350°F/Gas Mark 4.
Brush the seasoning off the meat and reserve it. Dust the meat with