Caribbean beef stew with fried vegetables and roti
By Andre Bhagwanda
2 tablespoons (30 ml) olive oil
1.25 kilograms chuck blade roast, cut into 2.5 cm cubes
1/2 teaspoon (3g) salt
1 onion, chopped
2 clove garlic, chopped
1 tablespoon (15g) flour
1 teaspoon (5g) McCormick Gourmet Ground Savory
1 teaspoon (5g) McCormick Gourmet Cumin
1/4 teaspoon (1g) McCormick Gourmet allspice
1/2 scotch bonnet pepper, finely chopped (optional for spice)
3 cups (700ml) beef broth
1 can (400ml) pigeon peas
1 small bunch calaloo, collard greens, or fresh spinach, thinly sliced
2 scallions, thinly sliced
1 japanese eggplant
1 unripe plantain
3/4 cup (96g) flour
1/2 teaspoon (3g) McCormick Gourmet Ground Savory
1/2 teaspoon (3g) salt
Oil for frying
1/2 cup (25g) panko breadcrumbs
2 cups (256g) flour
1 teaspoon (5g) McCormick Gourmet Caraway seeds
1 teaspoon (5g) salt
1/2 teaspoon (3g) sugar
1 tablespoon (15 grams) baking powder
1 cup (250ml) water
3 tablespoons (45g) melted salted butter
1/4 cup chopped cilantro
For the stew
Season meat with salt and pepper.
In Dutch oven, heat 2 tsp of olive oil over medium high heat. In batches, adding more oil as needed, brown meat, removing to plate when deep brown.
Add onion to Dutch oven and cook over medium heat until just softened.
Stir in garlic and carrot, and return meat to Dutch oven.
Stir in flour, savory, cumin, pepper (if using) and beef broth. Bring to a boil. Cover and put in 325oF oven until meat is tender, about 1.5 hours.
Remove from oven and reduce until gravy is thickened. Add in peas and greens and cook over low heat for additional 5 minutes. Garnish with cilantro and crispy veg.
For the crispy veg
Mix together flour, savory and salt. Cut plantain into 1 cm thick long pieces on the bias. Smash to flatten. Toss in flour mixture.
Heat oil in large pot to 350F (175C) over medium heat. (this will be used for both plantains and eggplant).
Fry plantain until brown and crispy, about 2 min per side. Drain on papertowel. Over top of cooling rack and keep warm in oven.
Julienne eggplant. Set up a dredging station with flour mixture in one bowl, a beaten egg in another bowl, and panko breadcrumbs in a third bowl. In small batches, dip strips in flour mixture, then egg, then panko. Drop gently into 350oF (175C) oil and fry until golden brown. Remove from oil using slotted spoon. Drain on paper towel. And add to cooling rack with plantain to keep warm in low oven. Serve on top of stew.
For the roti
Mix all the roti ingredients combine with 1 cup water to form a dough.
Knead for about 5-8 minutes and let rest for 10 min.
Cut dough into 4 pieces and roll out into ovals.
Cook on greased griddle or grill top until puffed and brown. Brush with melted butter and sprinkle with cilantro. Keep warm.
Serve beef stew in a bowl or plate and top with plantain, fried eggplant and cilantro. Serve roti on the side.