Jamaican Puchero with a Caribbean Twist

Ingredients

In the Jamaican adaptation of Puchero, the traditional Spanish ingredients like chorizo and chickpeas are replaced with Jamaican spices such as allspice and Scotch bonnet peppers. Additionally, tropical ingredients like plantains, yams, and coconut milk are added to infuse the dish with a distinct Caribbean flavor profile. We alse have the original recipe for Puchero, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons allspice 2 teaspoons allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 2 yams, peeled and cubed 2 yams, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 tomatoes, diced 2 tomatoes, diced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the allspice, dried thyme, and minced Scotch bonnet pepper to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned beef stew meat to the pot and pour in the beef broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the meat is tender.
5. 5.
   Add the sliced plantains, cubed yams, sliced carrots, and diced tomatoes to the pot. Season with salt and pepper to taste. Simmer for an additional 30 minutes, or until the vegetables are cooked through.
6. 6.
   Remove the pot from the heat and let it rest for a few minutes before serving.
7. 7.
   Serve the Jamaican Puchero hot with rice or Jamaican hard dough bread.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. Green plantains can be used for a more savory taste.
• Scotch bonnet pepper — Be cautious when handling and mincing the pepper, as it is very spicy. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For an extra burst of flavor, marinate the beef stew meat in Jamaican jerk seasoning overnight before browning it.
• If you prefer a milder spice level, remove the seeds from the Scotch bonnet pepper before mincing.
• Adjust the thickness of the stew by adding more or less beef broth according to your preference.
• Garnish the Jamaican Puchero with fresh cilantro or parsley for a pop of color and freshness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Jamaican Puchero in deep bowls, allowing the flavorful broth to surround the tender meat and vegetables. Accompany it with a side of fluffy white rice or Jamaican hard dough bread to soak up the delicious flavors.

Presentation advice

To enhance the presentation, arrange the sliced plantains, cubed yams, and sliced carrots on top of the stew, creating an appealing visual contrast. Sprinkle some fresh herbs on the dish for an added touch of vibrancy.