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recipes

Slow Cooked Jerk Beef with Crispy Parmesan Potatoes

Spicy jerk beef and cheesy roast 'tatties... food for the soul!

Slow Cooked Jerk Beef with Crispy Parmesan Potatoes

Prep Time: 1 hour

Serves: 4-6

Cooking Time: 4 hours

Deliciously slow cooked beef marinated in jerk seasoning and served with crispy, parmesan roast potatoes. We've used the Dualit 700W Hand Blender and chopping bowl attachment to make chopping the vegetables easier!

Method

Marinate the Diced Steak:

  1. Place the beef into a large bowl.
  2. Use the Chopping Bowl Attachment of the Dualit 700W Hand Blender to finely chop the white onion and garlic. Add to the beef along with the jerk seasoning.
  3. If you prefer your Slow Cooked Jerk Beef to have a little extra heat, add your preferred choice of chilli to the bowl (ensure that you leave the chilli whole so that you are able to remove it before cooking).
  4. Using your hands, ensure that all of the beef is coated with the marinade.
  5. Completely cover the bowl with cling film and place in the fridge, preferably overnight.
  6. Use the Chopping Bowl Attachment of the Dualit 700W Hand Blender to chop the red onion, garlic cloves and leek. Then, season with salt and pepper to taste.
  7. Heat olive oil a large frying pan and gently fry the onion, garlic and leek mix until softened. Set this to one side.
  8. Add one tablespoon of olive oil to an oven proof/hob safe casserole dish. Allow the oil to heat up before adding the marinated beef, gently turning to brown all sides for a few minutes. Once the meat is sealed, reduce the heat slightly before adding cornflour.
  9. Add the fried red onion, garlic and leek mix to the dish, stirring well.
  10. Add the diced, chopped carrot, swede and potatoes into the casserole dish.
  11. In a separate jug, add the tomato puree and stock cubes, before pouring in 1 litre of boiling water. Stir until the stock cubes have completely dissolved.
  12. Once dissolved, pour the stock into the casserole dish and stir.
  13. Add the bay leaves and Worcester sauce, then cover with a lid.
  14. Place the casserole dish in a preheated oven at 150º/140º fan, on the middle shelf for 4-5 hours.
  15. If required, add and additional 300ml of water at the end of the cooking time, stir and then place back into the oven for a further 15 minutes.

Crispy Roasties:

  1. Peel and cut the potatoes into one inch cubes and place on a baking dish.
  2. Add the olive oil, thyme leaves, parmesan and rock salt, and mix together until the potatoes are evenly covered.
  3. Roast in a preheated oven on 180º fan/200º for 20-30 minutes or until golden and crispy, turning once when required.

Serve both dishes hot and enjoy!

Top Tips...

  • Garnish this dish with chopped parsley or coriander, or a little Greek yoghurt if you prefer your dish a little more mild.
  • When handling any chillies, please ensure to wash your hands thoroughly and avoid touching your face.
  • The flavour of this dish matures - save some for the next day and serve with a few slices of freshly baked Sourdough.
  • Remember to remove bay leaves before serving.
  • Jamaican Jerk Seasoning is widely available at any large supermarket, or local Caribbean shop, but we'd also recommend making your own!

Dualit products used

We've used the Dualit 700W Hand Blender and Chopping Bowl Attachment to make light work of chopping vegetables in this recipe!

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