Jerk Beef Tenderloin

I first cooked this in December 2008 because I had about 1  1/2 lbs of beef tenderloin left over from Thanksgiving.  Well it was such a hit that I’m adding it to my list of favorites.  I cooked it again last Sunday.  This time I only purchased 1lb pound of beef tenderloin and had the butcher thin slice it for me.  I only used about 3/4 of the the meat and omitted the celery because I didn’t have any.  Basically as long as you’ve got the spices, you can pretty much use any veggie you want to throw in the pot.Okay so I had almost the entire 2+ lbs beef tenderloin left over from Thanksgiving.  Why? Because me my girls are the only ones who eat meat, and they are babies so it’s not like they were wolfing it down. *chuckle* So in order to preserve the left over “log” I wrapped it up and tossed it into the freezer for another day.  Well today was that day.

I took the remaining tenderloin out of the freezer last night to thaw out in the frig.  I didn’t want to just reheat and eat so I was trying to think of what I could do with it.  Well, I decided to do this Jamaican jerk “stew” dish just using the stuff I had on hand in the frig and pantry.  Since I wasn’t grilling the meat I decided to just throw the jerk spices into a big dutch oven  with some veggies from the frig.  Here is my recipe.  I hope you’ll try it out for yourself.

Ingredients

2 onions sliced
2 TBSP onion powder
2 TBSP garlic powder
1 TBSP black pepper
1 TBSP Jamaican all spice
1 TBSP coriander
1 TBSP cumin
1/2 TBSP cinnamon
1/2 TBSP nutmeg
4 small carrots sliced
about 1/2 bunch celery (including the leafy green heart and ends)
4 gloves whole garlic (smashed)
1  14oz can diced tomatoes
about 1/2 cup broth (I used veggie but any can be used)
salt to taste
Beef Tenderloin sliced thick (about 1.5 lbs)

Directions

I also used the left over herb butter I’d bought to saute the onions and veggie mix.   Add about 2 TBSP of herb butter melted in dutch oven.  Next add the onion and stir.  Add garlic then add each of the spices to the onions and stir. Be sure the spices are well mixed into the onion and butter mix.  More butter can be added to help keep the mix “loose.”

Next add the celery, carrots and canned diced tomatoes.  The mix should not be too watery, but sort of like a thick stew.  Add the broth and then turn the heat down to simmer.  I wanted to spices and veggies to cook down so the mix would be well seasoned by the time I added the beef tenderloin.

Cook broth mix for about 2 hours.  Be sure to check and stir about every 45 minutes to make sure the mix isn’t burning.  Remove from heat.  Slice beef tenderloin and place in to mix.  Stir to ensure that each piece of beef is well coated.  Let stand about and hour.  When your ready to eat, place jerk beef mix on medium heat for about 30 minutes.

I served this dish with coconut rice mixed with a can of pigeon peas and corn bread on the side.

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