Jerk Beef, Tomato and Herb Mash
I don’t have beef very often but when I do I want to be creative. I usually make jerk chicken but I wanted to make jerk beef with my own little twist. I’m half Jamaican and I enjoy cooking things from my mother’s country of origin and creating a twist on it.
The jerk gravy complemented the tender beef. I love mushrooms with beef. In addition, the buttery, herby mash also makes a great contribution. The sweet cherry tomatoes just brighten the dish and make it look vibrant.
Prep: 15 mins
Serves: 3-4 people
Cooking time: 1 hour and 15 mins
-4 large potatoes
-1/2 tsp parsley
-1/2 tsp coriander
-1/2 tsp tarragon
-1/2 tsp thyme
-2 tsp Garlic paste
-salt and pepper to taste
Wash the beef and season with jerk seasoning.
Wash and peel the potatoes.
Fry the beef in oil on a medium heat and the lid on the frying pan.
Boil the potatoes in a saucepan on a medium heat until soft.
Add the beef to the baking tray and place in the oven at 180 degrees Celsius
Get a casserole dish and mash the potatoes with butter.
Mix the herbs into the mash.
Place the casserole dish into the oven.
Using the juices from the meat and remain oil fry mushrooms and cherry tomatoes.
Add 1 Tsp of Jerk seasoning.
Add 1 tbs of gravy granule and water to your discretion.
Add parsley to the gravy.
Stir until gravy thickens.
Serve food on a plate.