| Prep: 30 mins | Cook: 8 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 570 | 35g | 15g | 32g |
| sugars | fibre | protein | salt |
| 18g | 5g | 48g | 1.2g |
There’s something invigorating about experimenting in the kitchen, and this ‘Slow-Cooked Beef with West Indian Bay Leaf‘ recipe, is perhaps one of my favourite works to date. This fusion dish is a unique blend of my Louisiana roots, incorporating alike the richness of Creole cooking and the subtle elegance of French cuisine. Yet, this recipe takes things a step further by introducing a fruit-based twist with a hearty meat dish.
The Culinary Journey
At first glance, one might wonder how beef chuck roast, ripe mango, and pineapple find common ground. Believe me, that was my first thought too. However, this recipe is a testament to culinary science and the harmony that can emerge from the most unlikely of ingredient couples.
Tender, slow-cooked beef, fragrant West Indian Bay leaf, and a kick of red pepper flakes create a robust base taste that remains true to Louisiana’s Creole cooking traditions. But hold on! The journey doesn’t stop there. The inclusion of fresh, juicy mango and pineapple is where this dish winks at the French elegance, adding a refreshingly sweet twist that perfectly balances the savory intensity of the beef.
A Nourishing Delight
Don’t be fooled by how sumptuous this dish is. It’s not just a palate pleaser, it’s a nutritional powerhouse as well. Beef is a great source of protein and iron, which boosts energy levels and supports strong immune function. On the other hand, the mango and pineapple offer a treasure trove of vitamins, fiber, and antioxidants. The West Indian Bay Leaf, commonly used in Caribbean cuisine, is renowned for its medicinal properties, including its ability to improve digestion and reduce inflammation. Overall, ‘Slow-Cooked Beef with West Indian Bay Leaf’ is *tres bon* for both the body and soul.
It’s also worth noting, this recipe can serve as a base for many other dishes. The rich, tangy beef is the perfect filling for tacos, a hearty layer for casseroles, and an excellent addition to sandwiches. You could even switch out the beef for another protein, if you prefer. The possibilities are endless!
Unique, Delicious, and Healthy: Bon Appétit!
So, here we are. An unexpected, yet magnificent harmony of Creole heartiness, French elegance, and tropical delight – all deftly combined into a single, slow-cooked spectacle. This fantastic recipe for ‘Slow-Cooked Beef with West Indian Bay Leaf’ truly embodies my love for cooking and, I hope, will inspire you to embark on your own culinary adventures. Just as Beef Bourguignon took the French culinary world by storm, my hope is that this delightful dish will do the same in your kitchens. Bon Appétit!
What You’ll Need
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1 West Indian bay leaf
- 1 large bell pepper, chopped
- 1 tablespoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1 cup beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 tablespoons freshly squeezed lime juice
- 1 ripe mango, peeled and chopped into cubes
- 1 ripe pineapple, peeled and chopped into cubes
- Salt and pepper to taste
- Fresh coriander, for garnish
Method
Step One
Pat the beef chuck roast dry with paper towels. Once dry, sprinkle salt and pepper all over the meat. Then, in a large skillet, heat up the 2 tablespoons of olive oil over medium heat. Add the seasoned roast and brown on all sides. Once browned, transfer the roast to a slow cooker.
Step Two
In the same skillet that you used to brown the roast, sauté the chopped onion, chopped bell pepper, and finely chopped garlic until softened. This should take about 4 to 5 minutes.
Step Three
Stir in the West Indian bay leaf, ground cumin, and red pepper flakes into the onion and bell pepper mix. Stir the ingredients together until the spices are well incorporated.
Step Four
Pour the garlic-onion-pepper mix over the roast in the slow cooker. Pour over as well the beef broth, diced tomatoes, Worcestershire sauce, and brown sugar. Stir everything together to evenly mix the ingredients.
Step Five
Cover your slow cooker and cook on LOW for 8 hours, or HIGH for 4 to 5 hours. Your roast should be tender and easily shredded with a fork when done.
Step Six
About an hour before the cooking time is up, stir in the freshly squeezed lime juice, peeled and chopped mango and pineapple. Cover and continue to cook for the remaining time.
Step Seven
Once the beef is done, shred it using two forks. Stir the shredded meat well into the sauce and fruits, making sure everything is well mixed. Check the seasoning and add more salt and pepper if needed.
Step Eight
Serve the slow-cooked beef warm with fresh coriander garnish.
