Caribbean Inspired Beef Curry
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Curries are one heck of an amazing thing in the culinary world. The name and a few ingredients (curry powder mostly) are the only thing that curries have in common. The geography could not be more different. India, Thailand, Haiti, and Jamaica are just a handful of countries that have their own curry. Although I do love curries from India and Thailand, today I’m going to focus on a more caribbean inspired curry.
Curries in the Caribbean don’t differ a great deal from those on the other side of the globe. Turmeric and allspice are the main two spices you tend to find in Caribbean inspired curries that are noticeably absent from Indian and Thai dishes. Just like with most regional cuisines, curries are super fun recipes to always keep exploring and learning regardless of their global origin.
Ingredients and Instructions
Beef and Spice Rub
- 2 pounds beef chuck cut into 1″ cubes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon curry powder
- 1 teaspoon ginger powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
The night before you plan on cooking, season beef with all the spice rub ingredients and allow it to sit in the fridge overnight.
Curry
- 4 tablespoons coconut oil
- 1 onion diced
- 1 jalapeno diced
- 1 medium russet potato peeled and chopped into 1″ cubes
- 5 cloves of garlic diced
- 2″ knob of ginger peeled and grated
- Dash of kosher salt
- Dash of black pepper
- Dash of cayenne pepper
- Dash of curry powder
- Dash of ginger powder
- Dash of turmeric
- Dash of allspice
- Dash of nutmeg
- 1 (13.5 ounce) can of coconut milk
- 1 (14.5 ounce) can diced tomatoes
- 1 cup beef stock
About a half hour before cooking, remove beef from the fridge and let it come to room temperature. Preheat the oven to 300 degrees Fahrenheit.
Melt coconut oil in a large oven safe pot or Dutch oven on medium high heat.
In batches, brown the beef chunks well on all sides. Be careful not to overcrowd the pot. When all the beef is browned, set aside.
Add onion, jalapeno, and potato to the pot. Cook for about five minutes until veggies begin to brown.
Add garlic, ginger, salt, pepper, cayenne, curry powder, ginger, turmeric, allspice, and nutmeg. Cook for an additional five minutes.
Add coconut milk, tomatoes, and stock. Bring to a simmer, then add beef back into the pot.
Cover pot and put in the oven. Braise until meat is tender (about two hours). Serve over steamed rice.
