1kg Beef Shank
1 Onion, Chopped
1 Carrot, Sliced
1 Stalk Celery, Chopped
4 Cloves Garlic, Crushed
3 Scotch Bonnet Peppers, Minced
1 Bay Leaf
2 Sprigs Marjoram
1 Sprig Thyme
1Tbsp Gravy Browning
1Tbsp Caribbean Seasoning
Sweat a chopped onion using a neutral oil in a large pot over medium high heat.
Add 4 cloves of crushed garlic and sauté till fragrant.
Remove the onions and garlic and reserve them.
Add 1kg of beef shank, cut into 2cm cubes, and brown the beef.
Add the onions and garlic back in, along with a sliced carrot and a chopped stalk of celery.
Add 3 minced scotch bonnet peppers, 1Tbsp of gravy browning, 1Tbsp of Caribbean seasoning, 1tsp of paprika, 1 sprig of thyme, and 2 sprigs of marjoram.
Cover with 1 liter of water, season with salt & pepper, and cover for 40min to an hour.
Mix equal parts of flour and melted butter until an uncooked roux forms.
Use this to thicken the stew.
Serve over rice & peas.
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