Description
A rich and flavorful Jamaican-style beef curry, slow-simmered in a blend of spices, coconut milk, and Scotch bonnet peppers for a tender, aromatic dish perfect for serving with rice or roti.
Ingredients
Scale
Beef Marinade
- 2 lbs beef chuck (cut into 1-inch cubes)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons soy sauce
- 1 tablespoon vinegar (white or apple cider)
Curry Base
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1-inch piece of ginger (peeled and grated)
- 2-3 tablespoons curry powder (adjust to taste)
- 2-3 Scotch bonnet peppers (whole, for heat—adjust based on preference)
- 1 can (14 oz) coconut milk
- 2 cups beef broth (or water)
Vegetables & Garnish
- 4 medium potatoes (peeled and cut into chunks)
- 2 medium carrots (sliced)
- 1 bell pepper (sliced)
- 1 tablespoon brown sugar (optional)
- Fresh cilantro (for garnish)
Instructions
- Marinate the Beef: In a large bowl, combine the beef cubes with salt, black pepper, allspice, cumin, thyme, soy sauce, and vinegar. Mix well until the beef is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for enhanced flavor.
- Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. Add the curry powder and cook for 1 minute to toast the spices.
- Brown the Beef and Add Liquids: Add the marinated beef to the pot. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned on all sides. Pour in the coconut milk and beef broth, stirring well to combine. Add the potatoes, carrots, bell pepper, and whole Scotch bonnet peppers. If using, stir in the brown sugar to balance the flavors.
- Simmer the Curry: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the potatoes are fully cooked. Taste the curry and adjust seasoning with salt, pepper, or more sugar if desired. For extra heat, you can break the Scotch bonnet peppers open toward the end of cooking.
- Finish and Serve: Remove the Scotch bonnet peppers before serving. Garnish with fresh cilantro and serve the curry hot over steamed rice or with warm roti for a complete meal.
Notes
- For milder heat, remove the seeds from the Scotch bonnet peppers or use fewer peppers.
- Marinating overnight significantly enhances the depth of flavor.
- The brown sugar helps balance the heat and acidity, but it’s optional based on your taste preference.
- This curry tastes even better the next day as flavors continue to meld.
- Serve with steamed rice or roti for a traditional Caribbean meal.
