Ingredients Quantity Prep Beef 8 LB Trimmed / Cubed Ginger ½ C No Skin / Minced Yellow Onion 3 C Sliced Thinly Tomato 2 C Sliced Thinly Green Onion 3 C Rough Chop Pickapeppa (Caribbean Steak Sauce) 1/4 C Thyme 1/4 C Picked / Packed Pimento (Jamaican Allspice) 1/4 C Finely Ground Salt 2 T C Black Pepper 1 T Finely Ground
Vegetable Oil ½ C AP Flour ¼ C
Water 9 1/2 C Salt Pork 1 EA Rinsed Bay Leaf 3 EA Large Leaves Thyme ½ C Picked Pimento 1 1/2 T Finely Ground Salt 1 T + 1 t Pickapeppa ½ C Black Pepper 1 T Finely Ground Raw Sugar 2 T Molasses 1 ½ T Ginger Juice 2 T Habanero ½ Seeded Ginger Root 2 T Minced
1. Cut beef into 1 ½ squares. 2. Combine Ginger, Onion, Tomato, Scallion, Pickapeppa, Thyme, Pimento, Salt & Black Pepper. Massage into beef. Let marinate for 6 hours. 3. Scrape vegetable marinade off beef. 4. Heat ½ of Vegetable Oil in small stock pot over medium/high heat. Add beef and brown well on two sides, about 2 minutes each side. Transfer browned beef to half pan. Repeat with remaining beef and remaining vegetable oil. 5. Reduce heat to medium and add vegetables from marinade to stock pot; stir to combine. Cook, scraping bottom of pot to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. 6. Add water, scraping bottom of pot to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Using immersion blender or food processor and puree until smooth. Pass through a medium grade sieve. 7. Stir in salt pork, bay leaves, thyme, pimento, salt, pickapeppa, black pepper, sugar, molasses, ginger & ginger juice. Add browned beef, bring to simmer, cover and cook for apx. 1 1/2 hours. 8. Discard bay leaves and reserve salt pork.