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Jamaican Pot Roast Beef  Recipe

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Jamaican Pot Roast Beef Recipe| Image source: jamaicandinners.comJamaican Pot Roast Beef Recipe| Image source: jamaicandinners.com

By Venesha Johnson | Associate Writer

Our cuisine is renowned for its vibrant flavours and aromatic spices. Among its many culinary treasures, Jamaican Pot Roast Beef stands out as a true delight for the senses. This isn’t a dish that we prepare every day. Much like oxtail, sorrel juice and fruit cake, it’s usually reserved for special occasions like family celebrations and Christmas dinners. It is infused with a rich blend of spices and a tantalizing marinade.

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It is certainly a simple enough dish to prepare when you think of the ingredients, but it is also very time-consuming. Beef Pot roast is not one to be done in a hurry.

Is there a difference between pot roast and roast beef?

Yes, there is a difference between pot roast and roast beef, both in terms of the cut of meat used and the method of preparation:

Pot Roast:

Pot roast refers to a cooking method where a tougher cut of meat, such as chuck or brisket, is slow-cooked in a covered pot with liquid (such as broth or wine) and aromatic vegetables (like onions, carrots, and potatoes). The dish is cooked at low heat for an extended period, allowing the collagen in the tougher meat to break down, resulting in a tender, flavorful, and moist dish. Pot roast is typically cooked with moist heat, which helps tenderize the meat over time.

Roast Beef:

Roast beef, on the other hand, specifically refers to a cut of beef that is roasted in an oven. Unlike pot roast, which uses tougher cuts that benefit from slow, moist cooking, roast beef is made from more tender cuts, such as ribeye, sirloin, or tenderloin. These cuts are best cooked quickly at high heat in an oven, often seasoned with herbs and spices and roasted until they reach the desired level of doneness. Roast beef is usually served sliced and can be enjoyed hot or cold in sandwiches or salads.

Jamaican Beef Pot Roast Recipe

INGREDIENTS

  • 2 pounds beef chuck roast, trimmed of fat and connective tissue
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon all-purpose seasoning
  • 1 Scotch Bonnet pepper, finely chopped (seeds removed for less heat, if desired)
  • 1 teaspoon dried thyme
  • 2 minced scallions (green onions)
  • 1/2 cup red label wine
  • 2 tablespoons sugar
  • Pinch of salt
  • Vegetable oil, for cooking
  • Water, as needed
  • 2 Irish Potatoes, medium cubed
  • 2 large carrots- medium slices

PROCEDURE

  1. Prepare the Marinade: In a mixing bowl, combine garlic powder, black pepper, all-purpose seasoning, finely chopped Scotch Bonnet pepper, dried thyme, and minced scallions. Mix the ingredients well to form a flavorful marinade.

  2. Marinate the Beef: Pat the beef dry with paper towels. Rub the prepared marinade all over the beef, ensuring it's well coated. Place the marinated beef in a covered container and refrigerate for at least 2 hours( preferably overnight), allowing the flavours to infuse the meat.

  3. Prepare the Red Label Wine Sauce: In a small saucepan, combine red-label wine, sugar, a pinch of salt, and black pepper. Cook over medium heat for about 20 minutes, stirring occasionally, until the sauce thickens. Set aside.

  4. Cook the Marinated Beef: In a large pot (Dutchie) over medium-high heat, add vegetable oil. When the oil is hot, carefully add the marinated beef. Cook for 2-3 minutes on each side until all sides are beautifully browned.

  5. Slow Cook the Beef: After browning, add 1/4 cup of water to the pot. Cover and let the beef simmer over low heat for 30 to 45 minutes or until it becomes tender. Turn the beef occasionally and add a little more water if needed to prevent sticking.

  6. Add Vegetables: Now you can add your vegetables and allow them to cook for another 15 to 20 minutes or until tender. 

  7. Brush with Red Label Wine Sauce: While cooking, brush the beef with the prepared red-label wine sauce. This will add a glossy finish and enhance the flavours of the dish.

  8. Serve and Enjoy: Once the beef is tender, remove it from the pot. Allow it to rest for a few minutes before slicing it thinly. Serve the slices of Jamaican Pot Roast Beef with your favourite side dishes, such as rice and peas, fried plantains, or steamed vegetables.

With its aromatic spices and succulent texture, Jamaican Pot Roast Beef prepared with this recipe is a true culinary masterpiece. The blend of flavours from the Scotch Bonnet pepper, thyme, and red-label wine sauce creates a spicy and savoury dish. So, gather your ingredients and let your taste buds embark on an unforgettable journey. Don’t be stingy! Share this recipe with your neighbours, friends and family.  Oh, for more of our culinary delights grab a copy of our e-book.

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References & Sources For Jamaican Pot Roast Beef Recipe

  1. Bikkle, J. (n.d.). How to cook Pot Roast Beef. JamaicanBikkle. https://www.jamaicanbikkle.com/Recipe/pot-roast-beef

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