Marinate the Diced Steak:
- Place the beef into a large bowl.
- Use the Chopping Bowl Attachment of the Dualit 700W Hand Blender to finely chop the white onion and garlic. Add to the beef along with the jerk seasoning.
- If you prefer your Slow Cooked Jerk Beef to have a little extra heat, add your preferred choice of chilli to the bowl (ensure that you leave the chilli whole so that you are able to remove it before cooking).
- Using your hands, ensure that all of the beef is coated with the marinade.
- Completely cover the bowl with cling film and place in the fridge, preferably overnight.
- Use the Chopping Bowl Attachment of the Dualit 700W Hand Blender to chop the red onion, garlic cloves and leek. Then, season with salt and pepper to taste.
- Heat olive oil a large frying pan and gently fry the onion, garlic and leek mix until softened. Set this to one side.
- Add one tablespoon of olive oil to an oven proof/hob safe casserole dish. Allow the oil to heat up before adding the marinated beef, gently turning to brown all sides for a few minutes. Once the meat is sealed, reduce the heat slightly before adding cornflour.
- Add the fried red onion, garlic and leek mix to the dish, stirring well.
- Add the diced, chopped carrot, swede and potatoes into the casserole dish.
- In a separate jug, add the tomato puree and stock cubes, before pouring in 1 litre of boiling water. Stir until the stock cubes have completely dissolved.
- Once dissolved, pour the stock into the casserole dish and stir.
- Add the bay leaves and Worcester sauce, then cover with a lid.
- Place the casserole dish in a preheated oven at 150º/140º fan, on the middle shelf for 4-5 hours.
- If required, add and additional 300ml of water at the end of the cooking time, stir and then place back into the oven for a further 15 minutes.
Crispy Roasties:
- Peel and cut the potatoes into one inch cubes and place on a baking dish.
- Add the olive oil, thyme leaves, parmesan and rock salt, and mix together until the potatoes are evenly covered.
- Roast in a preheated oven on 180º fan/200º for 20-30 minutes or until golden and crispy, turning once when required.
Serve both dishes hot and enjoy!
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Top Tips...
- Garnish this dish with chopped parsley or coriander, or a little Greek yoghurt if you prefer your dish a little more mild.
- When handling any chillies, please ensure to wash your hands thoroughly and avoid touching your face.
- The flavour of this dish matures - save some for the next day and serve with a few slices of freshly baked Sourdough.
- Remember to remove bay leaves before serving.
- Jamaican Jerk Seasoning is widely available at any large supermarket, or local Caribbean shop, but we'd also recommend making your own!
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