A island take on Beef Chowder, built on jerk and allspice and finished the way we like it. Ready in about 1 hr and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the thyme and the rest of the jerk and allspice flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
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