Toronto Chef | Blogger | Television Food Expert

Toronto Chef | Blogger | Television Food Expert

Beefy Caribbean Curry

Beefy Caribbean Curry

 MAKE AHEAD MEAL: Beefy Caribbean Curry

Caribbean Curry is very close to my heart. Meal prep and make ahead meals are my jam. And I love nothing more than exercising my meal prep muscles, while highlighting food from my ancestry.

I grew up eating Caribbean curry that my Trinidadian grandmother would make- curry is like Sunday roast in my family; so whenever I’m sad or hungover and needing some comfort, Caribbean curry is what I turn to. Though I love all curries, the Caribbean variety is the one variety that will always have my heart. To that point, this is a meal prep dynamo because this recipe gets better as it sits in your fridge; so this is delicious on Sunday when you make it for the week, but HOLY SH*T, by Thursday it’s transcendent lol.

A Few Notes on Spices…aka the foundation of Caribbean Curry

  • DO NOT, I repeat, DO NOT buy your spices in bulk, they will taste like nothing.

  • Should you not heed my warning, one of the ways to revive old spices is to toast them in a dry pan until they become fragrant; and then using them in your recipes.

 MAKE AHEAD MEAL: Caribbean Curry

When I was making this for clients, I could feel the energy of my Caribbean grandmothers coursing through my veins. Slow cooking makes the meat so tender, and the process of making the sauce SUPER easy. Now you too can channel my Caribbean ancestry!

 MAKE AHEAD MEAL: Caribbean Curry

Beefy Caribbean Curry

  • 1 large beef roast

  • 1 large red onion, minced

  • 3 tbsp grated ginger

  • 3 tbsp grated garlic

  • 1/2 cup curry powder

  • 2 tbsp pimento powder

  • 1 can coconut milk

  • 1 cup beef stock

  • Cilantro for garnish

  • 1 tbsp coconut oil

  • salt + pepper

in a large pot on medium heat add the coconut oil; add the onions and cook for 5 minutes, stirring. Add the ginger, garlic, 1/2 the curry powder, 1/2 the pimento and 1 tsp salt and 1 tsp pepper. Stir to toast the spices, then add coconut milk.

Using half the curry powder and half the pimento powder, rub it all over the beef roast, with 1 tbsp of salt and 1/2 tsp pepper.. Add the seasoned roast to the deep soup pot with 1/2 the coconut milk and all the beef stock; bring to a boil, reduce to a simmer and cook, covered for 75 minutes.

Once the beef roast is complete, remove from the pot and bring the sauce to a boil.

Shred the roast beef with a fork (it will shred like a dream), and add it to the sauce with chopped cilantro. Adjust seasoning and serve with rice!

 MAKE AHEAD MEAL: Caribbean Curry
Beefy Caribbean Curry

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