Jamaican Roast Beef Recipes

Steps:

• Preheat oven to 300°. For sauce, mix first 13 ingredients., Cut 8 small slits in roast; fill with garlic halves. Mix 2 tablespoons oil, minced garlic, seasoned salt and pepper; rub onto roast., In a Dutch oven, heat remaining oil over medium heat; brown roast on all sides. Spoon 3 tablespoons sauce over roast, spreading evenly. Add 1 cup sauce to pan. Bake, uncovered, 30 minutes., Reduce oven setting to 250°. Top roast with an additional 3 tablespoons sauce. Cover pan; bake until beef is tender, 3 to 3-1/2 hours. Remove from oven; let stand 15 minutes., If desired, remove garlic halves before slicing. Serve roast with remaining sauce and lime wedges.

Steps:

• 1. Wash roast and pat dry with paper towel. Place in flat pan and let stand to room temperature.
• 2. Use a mortar and pestle to coarsely crush alspice seeds. Set aside. (diy mortar and pestle: coffee cup and thin glass bottle such as a hot sauce bottle.)
• 3. USE DISPOSABLE PLASTIC GLOVES WHEN HANDLING PEPPER! Cut pepper in half. Cut out fibers and seeds inside. Cut pepper into thin strips,stack and cut into tiny pieces. Set aside. CAUTION: THE OIL THAT COMES FROM THE PEPPER DURING DICING IS VERY HOT. WASH KNIFE AND CUTTING SURFACE IMMEDIATELY AND TOSS GLOVES IN GARBAGE.
• 4. Combine crushed alspice pods, scotch bonnet, onions, garlic and mushroom soy in small bowl. You will use this to season the roast.
• 5. Make small 1 1/2 - inch (wide and deep) slits in the roast. Fill the slits with the herb seasoning mixture. Reserve extra seasoning mixture.
• 6. Heat 2 T. oil in a heavy Dutch oven over medium-high heat. Place roast in oil and brown in pot, all over, several minutes on each side. Tip: Don't move the roast while a side is browning, or it won't brown well.
• 7. When roast is browned, pour the remainder of the sauce over the roast plus 1 1/2 cup water and bring to a simmer. Cover.
• 8. Place in 300 degrees F oven for 15 minutes, then drop to 225 degrees F. Cook for 3 to 3 1/2 hours, or longer, until meat is tender.

Steps:

• Put oil into dutch oven or cast iron pot and heat on high until hot and smoking.
• Add roast beef and sear on all sides, till well browned.
• Lower heat and season roast with sea salt, paprika and thyme.
• Add garlic, onions, tomatoes and hot peppers together, mix well and add to pot with roast.
• On top of roast and along the sides.
• Cover and cook on top of the stove on low heat for 3-4 hours, baste often with juice in pot until meat is tender and falls apart with fork.
• Thicken spicy gravy and serve over hot rice or roasted potatoes and slices of the pot roast.

Steps:

• Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker., In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef., Cover and cook on low until beef and vegetables are tender, 6-8 hours.

Steps:

• 1. Mix the above ingredients together and poke deep holes in the rib roast, 24 hours prior to cooking time. Stuff with mixture and use the remainder to coat the rib roast. Wrap and refrigerate overnight, taking out and leaving to room temperature one half hour before cooking. Roast on a basting pan, covered in foil loosely for an hour a half, taking the top off and basting once or twice before leaving the foil off one half hour before to let the meat brown nicely at the top. Basting helps the natural juices form the au jus which will make itself. You will find that the thinner you slice the roast the more flavor you will get