There’s something magical about Caribbean cuisine.
The way the spices mingle, the bold flavors, the warmth from each dish—a vibrant celebration of life in every bite. I’ve always been drawn to Jamaican food, particularly its unique blend of influences and that unmistakable kick from Scotch bonnet peppers.
Today, I wanted to take those classic flavors and give them a twist. I wanted Gippity to create something that honors the traditions and brings in a bit of innovation and a lot of love.
The Prompt
What’s up, Gippity? Let’s work on a braised beef recipe with buckets of Jamaican flavor. I want to infuse this with love, character, and innovation. Let’s marinate the beef for a few hours, including a homemade green seasoning. I want you to add an excellent side dish to complement the meat.
Gippity Kitchen Says:
Hey Stephen!
I love your enthusiasm for infusing love and innovation into a classic Jamaican dish.
Let’s take the rich flavors of Jamaican braised beef to the next level by marinating it in a vibrant, homemade green seasoning packed with fresh herbs and spices.
We’ll slow-cook the meat until it’s melt-in-your-mouth tender, absorbing all those incredible flavors.
To complement the beef, let’s prepare traditional Jamaican Rice and Peas cooked in coconut milk. Aromatic and comforting, they are a perfect match for our flavorful braised beef.
This dish is about layering flavors—from the zesty green seasoning to the slow braising that brings everything together.
Get ready to fill your kitchen with the irresistible aromas of the Caribbean.
Jamaican Braised Beef with Rice and Peas
Tender beef marinated in a homemade green seasoning, slow-braised with Caribbean spices, and served with traditional coconut-infused Rice and Peas. This hearty meal bursts with Jamaican flavors and a touch of innovation.
Ingredients
For the Green Seasoning:
- 1 cup fresh cilantro, roughly chopped
- 1 cup fresh parsley, roughly chopped
- ½ cup celery, roughly chopped
- ½ cup green onions, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 4 cloves garlic
- 1-inch piece fresh ginger
- 1 white onion, quartered
- 4 sprigs fresh thyme
- 1 scotch bonnet pepper (adjust to taste)
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- Juice of 1 lime
For the Marinade:
- Green seasoning (from above)
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ cup green onions, diced
- 1 tablespoon browning sauce
- 2 tablespoons soy sauce
- 1-inch piece fresh ginger, grated
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 sprigs fresh thyme
- 6 allspice berries, crushed
For the Beef:
- 2 lbs beef chuck, cut into large chunks
For Braising:
- Reserved vegetables from marinade
- 1 can (13.5 oz) coconut milk
- 2 carrots, cut into large pieces
- 2 potatoes, peeled and cut into large chunks
- 1 scotch bonnet pepper (whole)
- 1 cup beef broth
For the Rice and Peas:
- 1 can (14 oz) coconut milk
- 2 cups water
- 1 can (15 oz) kidney beans, rinsed and drained (or gungo peas)
- 2 cups long-grain rice, rinsed and drained
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper (leave whole)
- 4 green onions, chopped
- 2 sprigs fresh thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon ground allspice
Instructions
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Prepare the Green Seasoning:
- In a blender or food processor, combine all the ingredients for the green seasoning: cilantro, parsley, celery, green onions, red and green bell peppers, garlic, ginger, white onion, thyme, scotch bonnet pepper, ground allspice, salt, vegetable oil, and lime juice.
- Blend until you have a smooth paste. Set aside.
-
Marinate the Beef:
- In a large bowl, combine the green seasoning with the salt, black pepper, diced green onions, browning sauce, soy sauce, grated ginger, onion powder, garlic powder, Worcestershire sauce, vegetable oil, diced yellow onion, diced red bell pepper, thyme sprigs, and crushed allspice berries.
- Add the beef chunks to the marinade, ensuring all pieces are well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Reserve all the vegetables and marinade liquid for later use.
-
Brown the Beef:
- Remove the beef from the marinade, shaking off excess marinade but reserving all the marinade ingredients.
- In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat.
- Working in batches to avoid overcrowding, brown the beef chunks on all sides until they develop a rich color.
- Transfer the browned beef to a plate and set aside.
-
Sauté the Vegetables:
- In the same pot, add the reserved vegetables and liquid from the marinade.
- Sauté over medium heat for about 5 minutes until the vegetables soften and become fragrant.
-
Braise the Beef:
- Return the browned beef to the pot with the sautéed vegetables.
- Add the coconut milk, carrots, potatoes, whole scotch bonnet pepper, and beef broth.
- Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer gently for 2.5 to 3 hours, or until the beef is tender and the sauce has thickened.
- Remove the scotch bonnet pepper before serving to avoid excessive heat.
-
Prepare the Rice and Peas (While Beef is Braising):
- Combine the coconut milk and water in a medium saucepan and simmer over medium heat.
- Add the kidney beans, chopped yellow onion, minced garlic, whole scotch bonnet pepper, chopped green onions, thyme sprigs, salt, black pepper, and ground allspice.
- Stir to combine.
- Add the rinsed rice to the pot and stir gently to distribute evenly.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot with a tight-fitting lid and cook for 18-20 minutes until the rice is tender and the liquid is absorbed.
- Avoid lifting the lid or stirring it while cooking.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork, remove the scotch bonnet pepper and thyme sprigs, and keep warm until ready to serve.
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Serve:
- Spoon generous portions of the braised beef over a bed of rice and peas.
- Garnish with fresh cilantro or chopped green onions if desired.
- Serve hot, and enjoy the explosion of Jamaican flavors.
Tips for Success:
- Adjust the Heat: Keep the scotch bonnet peppers whole to infuse flavor without adding too much heat. If you prefer spicier dishes, you can pierce the peppers or chop them (be cautious, as they are very hot).
- Marinating Time: For maximum flavor, marinate the beef overnight.
- Browning the Beef: Don’t skip browning the beef; it adds depth to the flavor of the final dish.
- Leftover Green Seasoning: Extra green seasoning can be stored in the fridge for up to a week or frozen for later use.
The Verdict
This dish is so comforting and flavorful.
From the moment the beef started braising, my kitchen was filled with the most incredible aromas—rich spices, fresh herbs, and that unmistakable hint of Scotch bonnet peppers.
The beef turned out unbelievably tender, practically melting in my mouth. The layers of flavor from the green seasoning and the slow cooking process made every bite sing.
The Rice and Peas were the perfect accompaniment—the coconut milk added sweetness, and the allspice and thyme infused the rice with aromatic depth.
The heat from the Scotch bonnet pepper was just right—not overwhelming, but enough to give the dish a satisfying kick.
This meal was hearty, soulful, and absolutely packed with flavor.
All that said, I’m going to label this dish as good. I’d certainly eat it again.
