Jamaican Brown Stew Short Ribs

Ingredients

• Beef Short Ribs

  1 kg

  $11.50

• Soy sauce

  2 tbsp (30 ml)

  $0.13

• Dark Brown Sugar

  1 tbsp (15 g)

  $0.04

• Worcestershire Sauce

  1 tbsp (15 g)

  $0.11

• Onions

  1 medium (150 g)

  $0.22

• Spring onions

  3 stalks (50 g)

  $0.35

• Garlic

  4 cloves (20 g)

  $0.16

• Whole Allspice Berries

  1 tsp (5 g)

  $0.15

• Canned Cannellini Beans

  1 tin (400 g)

  $0.90

• Carrots

  2 medium (200 g)

  $0.28

• Scotch bonnet chilli

  1 whole

  $0.40

• Vegetable oil

  2 tbsp (30 ml)

  $0.09

Prices are estimates from our ingredient database and vary by market.

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Preparation

1. 1

   Season the beef short ribs with soy sauce, Worcestershire sauce, brown sugar, minced garlic, chopped spring onions, onion, crushed allspice berries, and a pinch of black pepper. Let rest for 30 minutes.

2. 2

   Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Scrape excess marinade off the beef (reserving the marinade) and sear the meat thoroughly on all sides until deep golden brown, around 8 to 10 minutes.

3. 3

   Add the reserved marinade aromatics into the pot and stir for 2 minutes. Pour in 3 cups of water or beef broth to scrape up the fond from the bottom of the pot.

4. 4

   Tuck in the whole scotch bonnet chilli and fresh thyme sprigs. Bring to a boil, then cover tightly, reduce heat to low, and simmer for 1 hour and 45 minutes until the beef is wonderfully tender.

5. 5

   Add the sliced carrots and drained cannellini beans to the pot. Stir gently and simmer uncovered for another 20 minutes until the carrots are tender and the gravy has reduced to a glossy, thick consistency.