A jerk-spiced take on Beef Chowder, built on scotch bonnet and finished the way we like it. Ready in about 33 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the brown sugar and the rest of the scotch bonnet flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
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