Antiguan and Barbudan-style Braised Beef in Local Rum

Ingredients

In this Antiguan and Barbudan adaptation, the traditional Barolo wine is replaced with local rum, adding a distinct Caribbean flair to the dish. The use of island spices and herbs further enhances the flavor profile, infusing the beef with a unique blend of sweet and savory notes. The cooking technique remains true to the original, ensuring tender and succulent meat. We alse have the original recipe for Brasato al Barolo, so you can check it out.

• 2 pounds (900g) beef chuck roast 2 pounds (900g) beef chuck roast
• 1 cup (240ml) Antiguan and Barbudan rum 1 cup (240ml) Antiguan and Barbudan rum
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, marinate the beef chuck roast in Antiguan and Barbudan rum for at least 2 hours, or overnight for maximum flavor.
2. 2.
   Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
3. 3.
   Remove the beef from the marinade, reserving the marinade for later use. Pat the beef dry with paper towels.
4. 4.
   Sear the beef on all sides until browned. Remove the beef from the pot and set aside.
5. 5.
   In the same pot, add diced onion, minced garlic, sliced carrots, and celery. Sauté until the vegetables are softened.
6. 6.
   Stir in tomato paste and cook for an additional minute.
7. 7.
   Return the beef to the pot and pour in the reserved marinade and beef broth.
8. 8.
   Add fresh thyme sprigs and bay leaves. Season with salt and pepper to taste.
9. 9.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and easily pulls apart.
10. 10.
    Remove the beef from the pot and let it rest for a few minutes. Slice or shred the beef.
11. 11.
    If desired, strain the cooking liquid and reduce it over medium heat until thickened.
12. 12.
    Serve the braised beef with the reduced sauce and traditional Antiguan and Barbudan side dishes.

Treat your ingredients with care...

• Antiguan and Barbudan rum — Choose a high-quality local rum to infuse the beef with authentic island flavors.
• Fresh thyme — Use fresh thyme sprigs for the best aroma and flavor. If unavailable, substitute with dried thyme, but reduce the quantity by half.

Tips & Tricks

• For a spicier kick, add a pinch of Antiguan and Barbudan hot pepper sauce to the braising liquid.
• Serve the braised beef over a bed of coconut rice for a tropical twist.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the cooking liquid before reducing.
• Leftovers can be used to make delicious sandwiches or tacos the next day.
• Experiment with different cuts of beef, such as short ribs or brisket, for variation in texture and flavor.

Serving advice

Serve the Antiguan and Barbudan-style braised beef as the main course, accompanied by traditional Antiguan and Barbudan side dishes like fungi (a cornmeal-based dish), ducana (sweet potato dumplings), and callaloo (leafy greens). Garnish with fresh herbs and serve with a side of coconut rice or roasted root vegetables.

Presentation advice

Arrange the sliced or shredded beef on a platter, drizzle the reduced sauce over the top, and garnish with fresh thyme sprigs. Serve with the side dishes in separate bowls to create an inviting and colorful spread.