Caribbean Beef with Rice and Beans
Lean Scotch Beef cubes (braising cubes; chuck & blade or stewing cubes; shin, leg)
Fresh red chilli
Carton of exotic fruit juice
Rice and beans
Can red kidney beans
Temperature: Gas mark 3, 170 C, 325 F
- Into an ovenproof casserole dish place 450 g (1 lb) lean beef cubes, 1 onion, sliced, 2 small sweet potatoes (approx. 225 g (8 oz)), peeled and cut into large chunks, 1 fresh red chilli, sliced, 10 ml (2 tsp) tumeric and 2.5 ml (0.5 tsp) all spice. Pour over 300 ml (0.5 pt) exotic fruit juice, 150 ml (0.25 pt) rum. Season with salt and pepper and mix well. Cover and place in preheated oven for approx. 2 hours.
- During the last 30 minutes of cooking time add 1/2 red pepper, seeded and sliced, and 1/2 yellow pepper, seeded and sliced. Mix well and return to the oven for the remaining cooking time. Add a spoonful of cornflour thickening granules for a thicker gravy if required.
- To make the rice and beans add 2 x 250 g packs cooked rice to a pan (or cook your own while the casserole is cooking) and 200 g can red kidney beans, heat for 4 – 5 minutes. Stir through 210 ml (7 floz) coconut milk, season with salt and pepper and cook for a further 2 – 3 minutes.
Serve the casserole with the rice and beans, grilled pineapple and vegetables.