How To make Pot Roast Caribe
3 lb Boneless chuck roast
2 tb Vegetable oil
2 Garlic cloves; crushed
1 c Chopped onion
1 ts Salt
16 oz Tomato sauce
4 oz Can chopped green chiles
-- undrained 2 tb Sugar
1 tb All-purpose flour
1 tb Each cocoa and chili powder
1 ts Dried whole oregano
1 ts Ground cumin
1 ts Ground coriander
1/4 ts Ground cinnamon
1 ts Grated orange rind
1/2 c Almonds; ground & blanched
8 Boiling onions; peeled
3 md Yellow squash; in 1" pieces
1/4 c Almonds; slivered & toasted
GARNISHES (OPT'L:
Fresh parsley sprigs Cherry tomatoes Brown roast on all sides in hot oil in a large Dutch oven; remove roast, reserving drippings. Set aside. Saute garlic and chopped onion in pan drippings for 5 minutes, or until onion is tender. Add salt, tomato sauce and chopped green chiles, stirring well. Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander and cinnamon in a small bowl; stir well. Add sugar mixture, orange rind and ground almonds to tomato mixture in Dutch oven; stir well. Return roast to Dutch oven; cover, reduce heat to low, and cook 2 hours or until meat is tender. Add boiling onions and squash to Dutch oven; cook an additional 20 minutes or until vegetables are tender. Remove roast to a serving platter; spoon sauce over roast. Arrange vegetables around roast and sprinkle with slivered almonds. If desired, garnish with parsley sprigs and cherry tomatoes. Yield: 6 to 8 servings. From _Parishables_ by St. Paul's Episcopal Church/Cleveland Heights, OH. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 173. ISBN 0-8487-0765-6.
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Skim the top of to remove the excess oil
Ingredients:
3 lbs Chuck roast
4 tsp salt
1 tbsp black pepper
4 tbsp APF
10 New Mexico Chile pods
1/4 onion
3 garlic cloves
1 tbsp beef bouillon
2 tsp ground cumin
2 1/2 tsp oregano
4 cups water
2 bay leaves
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Using the pressure cooker to make mutton (lamb) curry for mutton bunny chows!
Hi all
As part of the ongoing series of learning to use the pressure cooker I was recently gifted, today we tried out a curry in the pressure cooker. We used our basic Durban mutton curry recipe ( with a few modifications to allow it to be cooked in the pressure cooker.
While we do get a lovely curry out of the pressure cooker, I think i still prefer the old school stove top method to make a lovely thick gravy.
However the pressure cooker does work well for when you are in a time crunch, with the meat extremely soft and tender even with only 30 mins of cooking time in the pressure cooker. All in all the curry was ready in just about an hour with some cooling and venting in between.
Check out the basic durban style mutton curry recipe for all ingredients and quantities used.
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Easy Roast Chicken #TastyTuesdays | CaribbeanPot com
Learn how to make a Chinese influenced oven roasted chicken in this episode of #TastyTuesdays with Chris De La Rosa of CaribbeanPot.com With just a few ingredients, this is not only the simplest roast chicken you'll ever make, but probably one of the most tastiest.
For this Chinese roast chicken you'll need...
1 1/2 tablespoon Ginger (grated)
2 scallions (chopped)
3/4 teaspoon salt
1 teaspoon sugar
2 tablespoon soy sauce
2 tablespoon Chinese cooking wine
1 whole chicken
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Roast Breadfruit With Saltfish | CaribbeanPot.com
Get my cookbook @ #breadfruit #recipe #roastbreadfruit Learn how to make CLASSIC Caribbean Roasted Breadfruit with Salted Fish, one of the most comforting Caribbean meals you'll ever have.
For this recipe you'll need...
1 breadfruit
2 tablespoon olive oil
1 tablespoon butter
1 medium onion
3/4 cup prepared salted cod
1 clove garlic
5 sprigs thyme
1 medium tomato
1/2 teaspoon black pepper
2 scallions
1 habanero pepper
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Pot Roast Recipe | Pot Roast Jamaican Style | Pot Roast with Gravy Recipe | How to make Pot Roast
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Jamaican Style Pot Roast Recipe:
Ingredients:
3 lb boneless beef chuck roast
1/2 onion, cut up
1/4 red bell pepper, cut up
1/4 green bell pepper, cut up
1 plum tomato, cut up
1 fresh thyme
4 garlic cloves, cut up
2 stalks of scallion
1/2 hot pepper
1 piece of fresh ginger
2-3 carrots, cut up
2 tbsp of unsalted butter
1 tsp of Grace browning sauce
2 tsp Lawry's seasoning salt
1 tsp all-purpose seasoning
1 tsp garlic powder
1 tsp onion powder
1 beef bouillon
2-4 tbsp of ketchup
1 tbsp cornstarch
Add salt and pepper to taste
** Serving for 3-4 people**
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TIMESTAMPS
0:00 Intro
0:27 Ingredients
0:48 Prepare fresh vegetable seasonings
3:21 Seasoning the beef chuck roast
4:46 Browning the beef chuck roast
5:29 How to make the sauce
7:20 Place beef in oven time
8:15 When to add the carrots
9:39 How to thicken the gravy