Beef – Jamaican pot roast

Last weekend I decided to take meat on! No I don’t mean that I ate meat, but I did make two meaty dishes to serve on Saturday night and Sunday night.
Saturday was to be a Jamaican pot roast, from Levi Roots Caribbean Food Made Easy.

4lb topside of beef
4 springs of thyme
2 garlic cloves
2cm piece of root ginger
1 red chilli
2 spring onions, green part only chopped
2 tbsp soy sauce
2 tbsp malt vinegar
3 tbsp soft dark sugar
2 tbsp sunflower oil
salt and pepper
1 onion
1 celery stick
2 plum tomatoes
150ml beef stock
4 carrots, cut into chunky rounds
10 small waxy potatoes

Put the leaves of 2 sprigs of thyme, garlic, ginger, chilli, spring onions into a mortar and pestal. work this into a chunky paste.

Make several deep incisions into the beef and work your paste into the slits in the beef.
Mix up the soy sauce, malt vinegar and sugar and rub this over the beef. Leave this to marinade overnight or 4hrs minimum.

When you are ready to start cooking, take some kitchen paper to your beef to pat it dry, season the beef with salt and pepper. Heat your oil in a casserole dish (pick one with a lid). Add your beef to the pan and brown all sides, then remove from the heat.

Add your onion and celery to the pan, cook on a medium heat until soft.
Then add the tomatoes, stock and the rest of the thyme.
Bring this to up to the boil and add your meat back to the pot and turn the heat down.

Partially cover the pot with the lid and allow to simmer for 2hrs, top up with extra water half way through if it’s needed. After 2hrs add your carrots and potatoes and continue to cook until they are tender.
To serve you can serve straight from the pot or carve up among friends.

I didn’t find Levis’ recipe the easiest to read, it seemed to jump around in a way that could have confused the cooking process.
The meat was well cooked by the end, and as a result not a fall apart dish like I had expected it to be.  I would suggest to anyone trying this to pick their beef wisely, I followed the recipe but I would suggest speaking to your butcher to see what he suggests!

Time taken: Overnight marinading, then approx 3hrs to cook! you need to have some time to make this dish!


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