The jerk beef used in this dish was also a dry rub comparison of, Schwartz Jamaican Jerk Spice, Dunns Rivers Jamaican Seasoning and my own personal jerk spice blend.
The meat was divided into three, marinated in the dry rub and left for two hours. Then they were all added to a hot frying pan. Seperated by sliced pineapple and red pepper. Whilst cooking, some coconut oil was added to each. They all went through the same cooking methods.
Additionally, a piece of seasoned jerk beef was then coated with brown sugar to give the sticky sweet taste. Another taste trial.
The result was clear. Schwartz was the sweetest, Dunns Rivers more mild (perfect for curries) and my own had the most flavour. Though it still needs some adjustments to improve it.
What I would like to do next is try a Dunns Rivers curry. And try Schwartz mixed with brown sugar to a dry rub.
- Carrot, grated
- 1/4 red cabbage, finely shredded
- 2 small red onion, finely sliced
- handful coriander leaves
- Tangy Salad dressing
- 2 Tbsp lime juice
- 1 Tbsp groundnut oil
- 1/4 tsp Birds Eye Chilli
- 1 Tbsp brown sugar
- Jerk Beef
- Coat beef in favoured spice (I compared Schwartz Jamaican Jerk Spice, Dunns Rivers Jamaican Seasoning and my own spice blend)
- Pineapple, sliced and diced
- Red Pepper Sliced from whole
- Jerk Beef. Coat the beef in jerk spice and sit in fridge for two hours.
- Salad. Tip the carrots, cabbage and onions into a bowl.
- Salad Dressing. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.
- Put red pepper and pineapple in hot frying pan.
- Add Jerk Beef and cook till meat cooked through.
- Serve. Voila!