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dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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Posted: Mon Aug 09, 21 1:56 pm Post subject: jerk beef |
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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 |
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dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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Posted: Wed Aug 11, 21 5:06 pm Post subject: |
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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 |
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dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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![](templates/downsizer2009/images/spacer.gif) |
dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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