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Correo Electrónico
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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.
