This is a great, and very easy, slow braised beef using our Hot Jerk Spice Blend. Quick dinners are great and very convenient on weekdays. But come weekend, a slow cooked meat that you let go all day builds an anticipation that will leave you with a proud feeling – and not because what you just made is so delicious and spicy and yummy, but because you had the will power to wait. eight. hours. You earned this dinner! Enjoy.
- 3lb cross rib roast
- 2-3 tbsp olive oil
- 2 medium potatoes, peeled and cubed
- 1/4-1/2 cup Hot Jerk spice blend
- 2 medium carrots, chopped
- knob ginger, peeled and sliced
- 5 thyme twigs
- 2 bay leaves
- 4 garlic cloves, peeled
- 2 scotch bonnets
- 4 small shallots, peeled and halved
- 6 dashes worcestershire
- 1 tbsp rice vinegar
- 3 cups water
- 1/4 cup dark rum Suggested to serve with your favourite grainy rice.
Heat the oven to 220 and place rack on lower middle position.
Rub your delicious cut of beef with our Hot Jerk Spice Blend, we used a nice hearty amount of spice blend on this which created an extra spice dish. Allow it to take it in for about 20-30 minutes.
Place a medium sized dutch oven pot on medium high heat, add the oil until hot and, working in batches if necessary, sear all sides of meat until well browned.
Crash the pot with the water and add your worchestershire, rice vinegar, shallots, carrot, potato, ginger, garlic cloves, scotch bonnet, dark rum. Bring to boil, cover with tin foil and dutch oven lid. Let It hang out in there for about 8 hours. Low and slow will make this meat tender and delicious.
Serve over your grains.
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