Caribbean Meat Pot
Caribbean meat stew is an unusual dish that's worth trying. A recipe with numerous spice components.
Ingredients · Servings 4
- 0.25 tsp allspice (ground)
- 1 fresh chili pepper
- 0.25 tsp ground cloves
- 50 g capers
- 1 carrot
- 4 cloves of garlic
- 2 bay leaves
- 1 yellow bell pepper
- 0.5 bunch of flat-leaf parsley
- 1 pinch of black, ground pepper
- 4 tablespoons rapeseed oil
- 500g minced beef
- 300 ml beef soup (clear)
- 1 pinch of salt
- 500 g Tomatoes
- 0.25 tsp ground cinnamon
- 1 large yellow onion
Method · 50 min
- Blanch the tomatoes with hot water {{ link("ATT", 2637, "abblanchen") }}, peel, deseed and cut into 1/2 cm small cubes.
- Peel and finely dice the onion and garlic cloves. Wash the parsley, shake dry, and finely chop.
- Wash the chili pepper, remove the seeds, and dice finely. Peel the carrot, quarter it lengthwise, and slice it crosswise.
- Now wash the bell pepper, remove the stem, deseed it and dice it into small cubes.
- Heat the vegetable oil in a tall pan or pot and sauté the onion, garlic and chili in it.
- Add the minced meat and fry for about 10 minutes, stirring occasionally, until crumbly. Season the mixture with salt and pepper.
- Then add carrots, bell peppers, tomatoes and bay leaves and fry for another 5 minutes.
- Pour over the {{ link("RZT", 4919, "Beef soup") }} and season with cloves, cinnamon and allspice.
- Simmer the meat uncovered over medium heat for 15 minutes. Remove the bay leaves at the end. Add capers and parsley, and season to taste if necessary.
Blanch the tomatoes with hot water, peel, deseed and cut into 1/2 cm cubes.
Pour in the beef broth and season with cloves, cinnamon and allspice.
