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One-pot spicy Jerk beef

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 onions, diced
  • 700 g beef shin, chopped into small pieces
  • 1 tbsp beef stock concentrate, made into 600 ml stock
  • 2 tbsp spicy jerk paste
  • 300 ml half fat crème fraîche

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

289kcal

Energy (kJ)

1204kJ

Protein (g)

25.6g

Carbohydrate incl. fibre (g)

9.4g

Carbohydrate excl. fibre (g)

8.4g

Sugar (g)

5.0g

Fibre (g)

1.0g

Fat (g)

16.1g

Saturated fat (g)

9.0g

Unsaturated fat (g)

2.0g

Monounsaturated fat (g)

1.9g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.0g

Cholesterol (mg)

41mg

Sodium (mg)

167mg

Salt (g)

0.42g

Vitamin A (IU)

1IU

Vitamin C (mg)

3.7mg

Calcium (mg)

32mg

Iron (mg)

2.54mg

Potassium (mg)

479mg

Total

1157kcal

4818kJ

102.2g

37.7g

33.6g

19.9g

4.1g

64.3g

36.2g

8.1g

7.4g

0.6g

0.0g

164mg

669mg

1.67g

4IU

14.7mg

130mg

10.16mg

1914mg


  • 1 Heat 2 tbsp of oil, then add the onions, stirring until golden brown, then add the beef in batches to brown
  • 2 Add a dash of rich beef stock and stir around to de-glaze the pan
  • 3 Pour in the rest of the stock, bring to the boil, then cover firmly with a lid and put into a 160’C oven (140’C fan), for 3 (recommend 2 ½ hours) hours
  • 4 After 2 ½ hours, check the texture of the beef - it should be soft. Remove the lid, and cook for a further 30 minutes or until it has reduced to a stew
  • 5 Add the spice paste to a large pan with 1 tbsp of oil, and cook gently for 2 minutes, stirring constantly to release the oils from the spices
  • 6 Spoon in the creme fraiche and heat until it starts to boil, then simmer gently for 5-10 minutes until the beef is warm and the sauce is starting to thicken
  • 7 Serve with rice and a sprinkling of coriander leaves and with a side of seasonal vegetables