Jamaican Style Beef
Jamaican Style Beef - A super simple, stick to your ribs dinner
Healthy, because
Even smarter
Nutritional values
The daily requirement of zinc and vitamin B12 is taken care of here: the beef fillet steaks are an ideal source of it. Zinc is involved in cell division and is therefore important for growth and cell renewal, while vitamin B12 is involved in the formation of red blood cells and the myelin layer that protectively envelopes our nerve fibers.
If you choose meat from organic production, you can be sure that chemical synthetic medicines and feed additives have not been used, which are common in conventional farming and intensive animal fattening. This guarantees environmentally friendly meat production and greatly reduces the risk of undesirable residues and harmful substances.
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 128 mg |
Ingredients
- Ingredients
- 1 tsp Chili powder
- 1 tsp ground cilantro
- 2 tsps ground ginger
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- ground Nutmeg
- 1 tsp ground peppers
- 1 small onion
- 1 garlic clove
- 3 Tbsps Canola oil
- 4 Steak fillet (about 6 oz.)
- 7 ozs Corn
- 2 Tomatoes (about 4 oz))
- 2 scallions
- 8 sprigs cilantro
- 1 Lime
- salt
- peppers
- 1 Tbsp olive oil
- ½ Papaya (about 6-7 oz))
- 2 small shallots
- 2 Tbsps dark Rum (or espresso or strong coffee)
- 1 ¼ cups Veal stock
- 2 Tbsps Tamarind paste
Kitchen utensils
Preparation steps
Combine chili powder, coriander, ginger, allspice, cinnamon, pepper, and 1 pinch nutmeg.
Peel onion and garlic and finely chop. Combine with spices and 1 tablespoon canola oil into a thick paste.
Pat steaks dry, rub thoroughly with the spice mixture, cover and leave to marinate for a minimum of 5 hours in refrigerator.
Drain corn. Rinse the tomatoes and cut into quarters, remove the stems. Scoop out the seeds and chop coarsely. Trim scallions, rinse and thinly dice only the white portions. Rinse cilantro, pat dry and chop the leaves. Combine corn, tomatoes, scallions and cilantro in a bowl. Squeeze lime juice. Pour 2 tablespoons lime juice and olive oil over corn mixture. Season with salt and pepper and mix well.
Peel, core and cut papaya into small cubes. Gently fold into the corn salad.
Peel shallots and chop finely.
Heat the remaining canola oil in a non-stick pan. Lightly salt steaks, place in hot pan and cook on each side for 3-5 minutes, depending on the desired doneness.
Remove meat from pan, wrap in aluminum foil and allow to rest.
Briefly sauté shallots in the pan. Stir in rum and veal stock.
Add tamarind paste and let simmer over medium heat until reduced by half, about 20 minutes. Season with salt and pepper.
Pile corn salad in center of a large plate and arrange the steak fillets in a circle around it. Add pan drippings to the sauce and cook briefly. Pour sauce over fillets and garnish with chopped cilantro. Serve immediately.
