NZ Caribbean Pulled Beef Bowl
with Pineapple Salsa & Garlic Spinach Rice
Ingredients
Beef Strips
1
Tomato
1 packet
Mint
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1
Red Onion
1
Carrot
2
Garlic
1 packet
Basmati Rice
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain the pineapple slices, reserving the juice. Grate the carrot (unpeeled). Finely chop the red onion. Finely chop the tomato. Pick and roughly chop the mint. Roughly chop the baby spinach leaves.
Heat a medium frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop.
Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the carrot and onion (reserve a pinch for the salsa) and cook, stirring, until softened, 4-5 minutes. Add the mild Caribbean jerk seasoning and tomato paste and cook, stirring, until fragrant, 2 minutes. Add the pulled beef and water (for the sauce). Simmer until thickened, 2-3 minutes, then season to taste with pepper.
While the beef is simmering, to a medium bowl add the pineapple, tomato, mint (reserve a pinch for garnish), pineapple juice (1 tbs for 2 people / 2 tbs for 4 people), white wine vinegar and reserved onion. Mix well and season to taste with salt and pepper.
Stir the baby spinach through the garlic rice. Divide the garlic spinach rice between bowls. Top with the Caribbean pulled beef and pineapple salsa. Garnish with the reserved mint.
