West Indies Meat Rub Recipes

WEST INDIES MEAT RUB

West Indies Meat Rub image

Make and share this West Indies Meat Rub recipe from Food.com.

Provided by Millereg

Categories Grains

Time 1m

Yield 50 ml., approximately

Number Of Ingredients 6

Ingredients

1 tablespoon curry powder
1 tablespoon ground cumin
1/4 teaspoon chili powder
1/2 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon ground mixed spice (allspice, cloves, ginger and nutmeg)

Steps:

Mix all the ingredients together.
Coat meat in the mixture.
Cook under the broiler or on the barbecue.
Brush lightly with oil during cooking.

Nutrition Facts : Calories 4.1, Fat 0.1, Sodium 1.2, Carbohydrate 1, Fiber 0.3, Protein 0.1

WEST INDIAN BEEF STEW

West Indian Beef Stew image

Categories Soup/Stew Rum Beef Olive Tomato Sauté Stew Dinner Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces
2 garlic cloves, minced
2 large onions, chopped (2 1/2 cups)
2 green bell peppers, chopped (2 cups)
3 tablespoons tomato paste
2 cups water
1 (14-ounce) can whole tomatoes in juice, juice reserved and tomatoes chopped
1 Turkish or 1/2 California bay leaf
2 teaspoons Tabasco
2 teaspoons sugar
3 tablespoons dark rum
10 small pimiento-stuffed green olives, thinly sliced (1/4 cup)
Accompaniment: steamed white rice

Steps:

Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.
While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total. Transfer with a slotted spoon to a bowl. Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.
Add remaining tablespoon oil to pot and sauté garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.
Whisk together tomato paste and water in a small bowl.
Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar. Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper. Discard bay leaf.

NORTH AFRICAN MEAT RUB

North African Meat Rub image

Moroccan and Tunesian flavors in this rub. Use on poultry, lamb, beef or pork, two to three hours at room temperature before grilling is the normal way of using this paste. It has strong spicy flavors and I prefer to use it mixed with yogurt or buttermilk, for marinating or basting. If you have roasted garlic paste use that instead of the garlic cloves, use 1 tablespoon. The original recipe used three tablespoons of salt, too salty for our tastes but feel free to add more salt or even reduce it to less. This will keep in the fridge for up to six months.

Provided by PetsRus

Categories African

Time 10m

Yield 1 small jar

Number Of Ingredients 9

Ingredients

2 tablespoons coarse sea salt
2 teaspoons dried oregano
1 teaspoon dried rosemary
3 teaspoons caraway seeds
1 teaspoon cumin seed
1/2 teaspoon turmeric
3 tablespoons harissa
3 large garlic cloves, crushed
3 tablespoons olive oil, plus extra to top up the jar

Steps:

In a spice grinder (I use a coffee grinder)grind the salt, oregano, rosemary, caraway and the turmeric to a fine powder.
Mix this with the Harissa, garlic and the three tablespoons of olive oil.
Transfer to a small jar and top with more olive oil so it won't dry out (always keep a thin layer on top).

Nutrition Facts : Calories 416.6, Fat 42.4, SaturatedFat 5.8, Sodium 13961.4, Carbohydrate 10.3, Fiber 4.4, Sugar 0.3, Protein 2.7

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