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Curry Beef

January 20, 2014

Curried Meat

I watched a chef on television who was allergic to nuts yet he baked a dessert with a peanut brittle.  Inspired by his desire to cook things that even he cannot eat I decided to do the same.  I have to be able to cook other types of meat apart from fish and chicken.  However,  I refuse to cook without using some basic principles.  Preparation, preparation and preparation.  In the Caribbean we marinate our meats way ahead of time, we also make sure out meats are washed and well prepared.  Even if your meat is in a packet do not take any chances.  On the news the presenter said it is more dangerous to wash your meat in the sink, regardless of this lemon juice, vinegar and salt should always be on standby.  Gran Gran did it so I gine do it too.  Don’t you dare cook curried goat, beef etc without washing it and dousing it with vinegar.  That is not the Jamaican way cha!

This recipe was adapted from Levi Roots’ Reggae Reggae Cookbook (Harper Collins Publishers, 2008).

Curry Beef


500g chopped good quality beef meat, 1 tsp nutmeg, 4 tsps dried powdered Maggie seasoning, 3 tbsp mild curry powder, 2 onions (chopped), 4 spring onions (chopped), 1 green bell pepper chilli (chopped), 2 tsps garlic powder, 2 tbsps vegetable oil.


2. Put the meat in a medium – large bowl.
3. Mix in the rest of the ingredients with a spoon coating the meat completely.
4. Cover with cling film and leave to marinate in the fridge over night.
5. When you are ready to cook heat the vegetable oil in a large pan.
6. And the marinated meat and seal the beef.
7. Add 300ml of water and reduce the heat.
8. Cover and cook very gently for about 1 1/2 hours until the meat is tender.
9. Put on the rice 45 minutes until the beef has finished cooking.


From → Main Meals

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