1 1/2 kg of chuck roast
4 tablespoons of creole seasoning (see recipe below)
1 onion, sliced into rings
2 stalks of celery, leaves chopped into small pieces
2 green onions, chopped
1/2 teaspoon of thyme or oregano
1/4 cup of olive oil
1/4 cup of red wine vinegar
2 tablespoons of olive oil
2 large carrots, sliced into 2.5 cm rings
2 tomatoes, peeled and diced
For garnish
lime zest in the shape of a rose
strips of green and red bell pepper
1 1/2 kg of chuck roast
4 tablespoons of creole seasoning (see recipe below)
1 onion, sliced into rings
2 stalks of celery, leaves chopped into small pieces
2 green onions, chopped
1/2 teaspoon of thyme or oregano
1/4 cup of olive oil
1/4 cup of red wine vinegar
2 tablespoons of olive oil
2 large carrots, sliced into 2.5 cm rings
2 tomatoes, peeled and diced
For garnish
lime zest in the shape of a rose
strips of green and red bell pepper
Rub the beef with creole seasoning
Place it in a large bowl
Add the onion, celery, green onions, thyme, 1/4 cup of olive oil, and red wine vinegar
Cover and let it rest at room temperature for 4 hours or overnight in the refrigerator
Remove the beef from the marinade
Reserve the pan juices and vegetables separately
In a large skillet, heat the olive oil, add the beef, and sear over high heat until browned
Remove the beef and place it on a plate
Add the reserved vegetables and carrots to the skillet and caramelize in the fat
Add enough water to almost cover the beef (3-4 cups)
Bring to a boil, then reduce the heat and simmer, covered, for 2 hours
Add the creole seasoning and tomato
Continue cooking over medium heat until the beef is tender, about 30 minutes
Slice the beef into thin strips
If desired, serve on a platter with Caribbean rice (see recipe this page)
Garnish with the reserved vegetables and rose of lime zest, and place bell pepper strips around the beef
Serve with the pan juices
Serves 6 portions.
