Salt Beef Stew

"The national dish of Grenada is so simple to make and is an exotic, one-of-a-kind type of stew. It is traditionally made with breadfruit (a fruit that, when cooked, tastes like, wait for it… bread) but I find that green, unripe bananas make a fabulous, exotic substitute in this recipe. The salt beef combines deliciously with the sweet coconut and spices, but salted pork (ham hock) also does the trick."

Salt Beef Stew 

SERVES

6-8

INGREDIENTS

• 1kg uncooked salt beef joint
• 2 tbsp rapeseed oil
• 1 large onion, peeled and finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, peeled and crushed
• 1 tbsp chopped chives
• 1 tbsp chopped thyme leaves
• 1tsp ground turmeric
• 2 x 400ml cans coconut milk
• 200g spinach
• 6 unripe, firm, green bananas, peeled and cut into 4cm-long slices
• 1 Scotch bonnet pepper, unbruised and unpierced

METHOD

Pop the beef joint into a large pan, cover fully with cold water and bring very gently to simmering point. Skim off any scum from the surface, then reduce the heat to the lowest setting and continue to gently poach, with the lid on, for about 2-2½ hours, ensuring that the joint is always covered with water and skimming off any surface scum, until a knife easily slides into the joint. Remove the beef from the water and set aside.

Empty the water from the pan, add the oil and place on a medium heat, then add the onion and celery and soften with a pinch of salt, stirring often, for about 5 minutes.

Add the garlic, chives, thyme and turmeric and stir for 30 seconds, until the aromas are released. Add the coconut milk, spinach, green banana and Scotch bonnet and bring to the boil, then reduce to a simmer for 20 minutes, stirring occasionally (but gently so that you don’t burst the Scotch Bonnet). Remove the Scotch bonnet.

Chop the salt beef joint into 2.5cm chunks, add to the pot and continue to simmer gently, until the liquid has evaporated away and you are left with a thick gravy and the banana is tender and cooked through, about 15-20 minutes. Season to taste and serve immediately.




{Recipe from Creole Kitchen, by Vanessa Bolosier. You can publish her book here. I can attest to this being a GREAT purchase with yummy dishes!! These are just a few of my favorites!!}