a reply to: aphon
Your recipes sound tasty! I'll try them
Thank you for this thread!
Something I'm making this Sunday, which is traditional Caymanian/Jamaican fare: Salt beef and beans with spinners (dumplings).
Salt beef (brisket) comes in a 5 lb. tub of what is labelled "brine" but is actually mostly salt.
1. The night before, soak two cups of cleaned, dark red kidney beans in water. Twice the water volume as the beans. Also rinse off the beef at set
it to soak in enough water to cover plus an inch or two.
2. The next morning, start the beans simmering in the same water they soaked in. Boil the beef for 30 minutes, three times, each time replacing the
water with new.
3. Cut the fat away from the beef and sear in garlic and hot coconut oil.
4. Once cool, cut the beef into bite-sized pieces, being careful to cut out any gristle or fat.
5. Finely dice once onion and three cloves of garlic and saute in two tbsp. butter for five minutes.
6. Add the salt beef to the simmering beans, along with the onion/garlic/butter mix.
7. Add 1 cup of coconut milk and six large pinmento seeds (allspice).
8. Add three whole sprigs of fresh thyme and two whole scotch bonnet peppers.
9. 1 tbsp. black pepper added, and a handful of fresh basil finely minced.
10. Make spinners by adding two cups of flour to about a cup of water to make a firm dough. Add garlic powder to taste (1 tsp. and some salt-free
Dash). With floured hands, roll the spinners between your hands to make dumplings that are less than 1/2 inch around and about 2-3 inches long.
Thoss them in the simmering beans and beef.
11. Simmer for 1 - 1 1/2 hours until the beef and beans are very tender. It's okay and even advisable if the beans are coming apart.
12. Put your side dishes in to roast -- seasoned and lightly oiled breadfruit, or pumpkin
12. At this point, the beef/bean mix is dark pink and smells heavenly. Make a slurry of flour and water and slowly stir that into the mix to thicken.
It should be chowder-like, but still able to run off a spoon.
13. In butter, saute a chopped bunch of callaloo
and add a tsp. of grated ginger and some pepper.
14. Remove the scotch bonnet, thyme sprigs and pimento seeds. The seeds will float and the sprigs will be just sticks by that time.
15. Serve over rice.
edit on 16/4/16 by argentus because: (no reason given)