jerk beef

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jerk beef

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dpack

Joined: 02 Jul 2005
Posts: 46193
Location: yes

Posted: Mon Aug 09, 21 1:56 pm Post subject: jerk beef

as it will be sliced and marinaded, more robust cuts are good

i am using "braising steak" sliced about 2 cm thick

lay it out, remove all connective tissues as you cut it into muscle group sections, usually 2 to 4 depending on where the slice was taken from

establish the grain pattern of the first bit
slice it into strips 5 mm thick so as to give a short grain in the slice
this will need changes of angle for different parts of the section
put aside

for 650 gm of cut slices this spice mix is about the right amounts
dessert sp black pepper corns
half ts chilli flakes
grind
ts salt
ds onion powder
ds garlic powder
2 ds smoked paprika

shake over meat, bowl with a lid or a bag is useful
massage meat for as long as you can be bothered, ten mins at least, but longer is good, this not only distributes and penetrates the spice mix but it softens the meat mechanically, strangler's hands are useful

put ds on bowl of meat, use it to mix

ts of hot pepper sauce(i use hot garam but there are some decent commercial ones)
2 ts live cider vinegar
a few drops of worcester sauce

main liquid can be a variety of alcoholic drinks, stout is a classic, red wine is ok, some use rum which is vile imho
you chose something you like in cooking

use enough of the main liquid to moisten the meat and spices but not so much that they are in liquid
mix
press meat to exclude air
seal and pop in fridge for a couple of days

i will be back

dpack

Joined: 02 Jul 2005
Posts: 46193
Location: yes

Posted: Wed Aug 11, 21 5:06 pm Post subject:

shake out meat with a fork add a tablespoon of oil

fry off as single bits, ie only enough in the pan to be easily dry fried and stirred
put in pan a batch at a time

prep onions to thumb end size, fry them off adding main liquid twice to get them well caramelised, add to pan

add buillon powder, nutmeg, ginger add some boiling water, too little it may burn, too much it will be nasty soup

simmer 1 1/2 hours
add mixed spice
simmer 1/2 hour

it should be soft but not soupy by then so tis ready

rice and peas, bun, any sort of bread, fried dumpling etc

plantain goes well with this as well

dpack

Joined: 02 Jul 2005
Posts: 46193
Location: yes

Posted: Thu Aug 12, 21 10:06 am Post subject:

it has rested overnight in the fridge

now i can divide it into smaller parts or do a huge pot of dinner in assorted ways

how to make a small amount of meat go a long way

for the 700gm beef above

500gm of dried peas or similar pulses, soaked and if robust pre cooked until rice time from done
1.5 kg rice
big pan

layer dry rice, soaked peas and spoonfuls of jerk beef gravy mix
add enough water/stock to cook the rice(details vary depending on the type of rice)
cook very gently until rice and peas are cooked
add more liquid if required

serves loadsafolk

dpack

Joined: 02 Jul 2005
Posts: 46193
Location: yes

Posted: Thu Aug 12, 21 10:22 am Post subject:

ps i dispatched this to recipes

fusion is a bit nuanced, Caribbean is the dutchy that birthed it, but there is a bit of development between the origin and the current rather more opulent versions

mine is based on the way my chum and employee's mum did it, the layer thing, like biriani, does make it work well

far better than as separate meat and stodge

that added, the meaty sauce is ace with a fried dumpling, more about dumplings later

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