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Receta Caribbean Chili Beef

Name: Caribbean Chili Beef
Ingredients: 1 x yellow bell pepper, cored and quartered; 3 lrg red onions, in wedges; 3 Tbsp. corn or possibly sunflower oil; 6 x garlic cloves, crushed; 3 Tbsp. flour; 1 Tbsp. paprika Salt and 1 Tbsp. cracked black pepper; 1 Tbsp. minced fresh oregano leaves, plus extra for garnish; 3 lb beef or possibly lamb, cut into 1 1/2 inch cubes; 2 Tbsp. brown sugar; 1 c. dark rum; 3 x bay leaves; 1/2 tsp grated mace or possibly nutmeg; 1 Tbsp. lime or possibly lemon juice; 1 x celery stalk, finely minced; 2 lb ripe tomatoes, skinned and minced Water or possibly stock; 1 lrg , very warm red chili, pierced, such as Jamaican Scotch bonnet or possibly habanero

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Ingredientes

1 x yellow bell pepper, cored and quartered
3 lrg red onions, in wedges
3 Tbsp. corn or possibly sunflower oil
6 x garlic cloves, crushed
3 Tbsp. flour
1 Tbsp. paprika Salt and 1 Tbsp. cracked black pepper
1 Tbsp. minced fresh oregano leaves, plus extra for garnish
3 lb beef or possibly lamb, cut into 1 1/2 inch cubes
2 Tbsp. brown sugar
1 c. dark rum
3 x bay leaves
1/2 tsp grated mace or possibly nutmeg
1 Tbsp. lime or possibly lemon juice
1 x celery stalk, finely minced
2 lb ripe tomatoes, skinned and minced Water or possibly stock
1 lrg , very warm red chili, pierced, such as Jamaican Scotch bonnet or possibly habanero

Direcciones

Broil bell pepper, skin side up, till skin blisters. Scrape off and throw away blackened skin, dice flesh and set aside.
Separate onion wedges into 'petals' if preferred, then heat oil in a skillet, add in onions and cook till golden brown. Add in garlic and cook 2 more min.
Transfer to a glazed clay pot.
Mix flour with paprika, salt, pepper and minced oregano, and dust meat with mix. Add in meat to skillet in batches, saute/fry till browned, then transfer to clay pot.
Add in sugar to skillet and cook till very dark and caramelized. Deglaze skillet with rum, then simmer till reduced to about 2 Tbsp.. Add in bay leaves, mace or possibly nutmeg, citrus juice, celery, tomatoes and broiled pepper.
Transfer to clay pot. Add in water or possibly stock to cover, then whole Jamaican Scotch bonnet chili. Cook at 400 degrees till boiling, then reduce to 300-325 degrees and simmer gently for 3 hrs.
Throw away chili. Sprinkle beef with sprigs of oregano, and serve with basmati rice.