Jerk Pineapple Beef Bowls

Seasoned and seared ground beef, braised in our Jamaican Jerk Pineapple Chutney and finished with a fresh cucumber pineapple salsa and fresh herbs.  These sweet and sour beef bowls are as hearty as they are summery and fresh.

Generously serves 2

Salsa Ingredients:

1/2 cup Diced Cucumber (zebra peeled with seeds removed)
1/4 cup Wozz! Jamaican Jerk Pineapple Chutney
1 Tbsp Mint (rough chopped) or 1 Tbsp Fresh Basil (or combine the two - whichever you prefer)
1/2 Lime (juice of) 
salt and pepper

Beef Ingredients:

1.25 lb 90% Ground Beef
1 cup Diced Red Pepper
1 cup Diced White Onion
1 Tbsp Jerk Spice
1 Tbsp Flour
1 Cup Wozz! Jamaican Jerk Pineapple Chutney
1/2 cup Mint
1/2 cup Basil
3/4 cup Chicken Stock
Salt and Pepper 
1 tsp vegetable oil or light olive oil

Additional Salad Bowl Ingredients:

Sliced Avocado 
Mix Greens 

1.5 Cups Jasmine Rice (cook per package directions)

Recipe:

1. Cook Rice

Cook rice per package directions

2. Make Salsa

In a small bowl, combine diced cucumber, Wozz! Jamaican Jerk Pineapple Chutney, mint and lime juice.  Season with salt and pepper to taste and set aside.

3. Cook the Beef

On the stovetop heat a thick bottomed skillet on medium high heat with oil.  Add the ground beef to the hot pan and spread out evenly across the pan.  Allow the beef to brown on one side before you start stirring the beef.  Give it 2-3 minutes (you may need to put your burner on high)

While waiting for the beef to brown you can season the top side of the ground beef with a good pinch of salt and pepper and the Jerk spice seasoning.

On medium high heat, add the peppers and onion and then stir everything together and cook until the all the beef is cooked through and the vegetables begin to soften.  (another 2-3 minutes)

Push the beef and vegetables to one side of the skillet and allow some of the fat and juices to coat the empty side of the pan. (You only need a tablespoon of liquid so this is a good time to soak up any excess fat with a paper towel) Add the flour to the rendered pan juices and stir until well combined before mixing the beef and flour mixture together.  Essentially we are making a roux which will help thicken the sauce.  Once the roux is made stir through the beef.

Now add the chicken stock to the pan and stir until well combined and the sauce thickens (just a minute)  Add the remaining Wozz! Jamaican Jerk Pineapple Chutney which should be about a cup, wash out the jar with a little water (2-3 tablespoons worth) and add to pan.  Mix all together until well combined, cook for few more minutes until nice and hot.

Fold through the fresh herbs and remove from heat. (save a pinch of fresh herbs to garnish at the end). 

*This recipe calls for mint and basil, but we have done all mint which sounds like a lot of mint, but it was perfect. However you could do all basil, if mint is not your thing.

In a bowl, serve the pineapple beef mixture over rice and spoon your pineapple cucumber salsa over top.  Add salad greens, sliced cucumber and fresh avocado slices to your bowl, garnish with remaining chopped fresh herbs and serve with your choice of bread if desired - crusty bread, naan bread or roti.  

Enjoy all this deliciousness!