Serve with rice and/or a slice of crusty bread. Remove the bay leaves and thyme sprigs before serving. Put the stew back in the oven, uncovered, and bake for an additional 30 minutes, or until the meat is fall apart tender and sauce has thickened This recipe uses a combination of two sauces that are classic flavour matches for beef - black bean sauce and oyster sauce. Add the thyme, nestling it into the sauce. You should have a thick but pourable consistency. Add a ladle of the hot broth, a little at a time, making sure there are no lumps after each addition. Add 2 tablespoons of flour to a small bowl. Bake for 2 hours.Īfter 2 hours remove the stew from oven. Once simmering take off the heat, cover with a lid and place on the lowest rack of the oven. Stir in the cinnamon sticks, bay leaves, beef stock, chopped tomatoes, black beans, ½ teaspoon salt, along with the beef and any accumulated juices. Let cook for 1–2 minutes to release their aroma. Let cook for 5 minutes until the onions have softened, scraping the sucs off of the bottom of the pan as the veggies release their juices.Īdd the allspice, pepper and tomato paste, and give it a good stir. If using top round steak, cut the beef into ½' cubes. If using ground beef/hamburger meat, brown it before adding it to the recipe. Tip in the celery, carrots and onions, along with 1 teaspoon of salt. Ground beef or top round steak can be used in beef and beans recipes. Turn down the heat to medium and add another tablespoon of oil, if needed. Once all of the beef has been cooked, remove it all to a plate. 350 grams of beef slices2 tsp of soy sauce1/2 tsp of salt or to taste1/2 tsp of baking soda1 tsp of grated garlic1 tsp of grated ginger1 tsp of cornstarch2. The darker they are the more flavour they provide, but you don’t want them to burn, you can protect the sucs by adding additional oil as necessary and by lowering the heat if they start to catch too much. The browning caramelizes the beef and creates sucs in the pan – these are what add the umami flavour to the stew. You do not want to overcrowd the pan or the beef won’t brown. Remove to a plate and continue the process with the remaining beef. Allow to cook on one side until browned then flip and cook another 1–2 minutes to brown on the other side. Add the beef ⅓ at a time, in a single layer. Heat 1 tablespoon oil in a dutch oven set over medium-high heat. The recipe Caribbean Beef and Black Bean Stew Kitchen Mode 1 tin Epicure Black Beans, rinsed and drained.1 tablespoon Epicure Sun Dried-Tomato Paste.1 teaspoon ground allspice (freshly ground for best flavour).2 medium carrots, peeled and roughly chopped Ingredients Ready Set Cook beef roast 200g El Tora black beans, drained 6 Bakers Life wraps (you can use wholemeal or low carb) 1 large red onion, sliced.Then add the meat and toss until it is coated with all the sauce and vegetables.įinish with the sesame oil and thicken with the cornflour. Then fry the chilli, black beans and chopped onions for 20 seconds.Īdd the spring onions and peppers and fry lightly until tender.Īdd the the Chee Hou sauce, oyster sauce, water and sugar and stir through. Stir fry over a high heat until it becomes golden and toasted.Īdd the orange zest and fry until it releases fragrant citrus notes. Heat the oil in the wok and add the ginger and garlic. Quickly stir fry the meat and when it is cooked through, remove from the pan and set aside. Heat the wok over a high heat and add oil to coat.
It follows through from what he mentioned about using different ingredients to build layers of flavours and many different notes.ġ teaspoon of birds eye chillies, choppedħ5g of spring onions, chopped in 1 inch shanks I can tell you it is absolutely delicious and you should definitely give it a go. This is the recipe we were given along with the press release and Ken actually demonstrated the dish for us.
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