Caribbean: Jamaica: Jamaican Brown Beef Short Ribs Stew

sugar

1 bay leaf

1 teaspoon grated ginger

1-2 teaspoons minced garlic

1 medium onion diced

1-2 Green Onions diced

1 teaspoon fresh or dried thyme

Scotch bonnet pepper or 1 teaspoon hot sauce

1 teaspoon smoked paprika

1-2 small bell pepper

1 teaspoon browning sauce

1 tablespoon ketchup

2-3 cups broth/water or more

1 teaspoon bouillon powder adjust to taste optional

Salt to taste

 

INSTRUCTIONS:

 

Preheat oven to 375° degrees.

Season short ribs with salt and pepper to thoroughly cover all sides

Heat the oil an oven safe Dutch oven pan over medium heat. Add short ribs and brown well, turning once, about 2 -3 minutes per side, until short ribs are brown. Do not overcrowd pan. Cook in batches, if necessary.

 

Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, green onions, garlic, thyme, and bay leaf; scotch bonnet pepper or hot sauce. Stir for about 2-3 minutes until onions is translucent.

 

Then add ketchup, browning sauce, brown sugar, bell pepper, bouillon and or water. Bring to a boil cover the pan and place in the preheated oven for 21/2 -3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time.

 

Adjust for salt, pepper and soup consistency.