Jamaican · intermediate
Jamaican Brown Stew Beef Shank With Sweet Potatoes
Tender halal beef shank pieces slow-braised in a savory, aromatic brown stew sauce filled with allspice, thyme, and tender sweet potato chunks.
- PREP TIME
- 20 min
- COOK TIME
- 55 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Toss the cubed beef shank with Jamaican browning sauce and tamari until evenly coated dark brown.
- 02
Heat vegetable oil over medium-high heat in a heavy Dutch oven or braising pot.
- 03
Add seasoned beef cubes in small batches and sear for 3 to 4 minutes per side until deeply browned, then remove to a plate.
- 04
Lower heat to medium, add chopped onion and minced garlic to the pot, and sauté for 3 minutes until softened and translucent.
- 05
Pour halal beef broth into the pot, scraping up caramelized browned bits stuck to the bottom.
- 06
Return beef to pot, add thyme sprigs, cover with lid, lower heat to low, and simmer for 30 minutes.
- 07
Uncover, add sweet potato chunks, cover again, and simmer for an additional 20 minutes until beef and sweet potatoes are tender.
- 08
Remove lid for the final 5 minutes of cooking to simmer broth down into a rich, glossy stew gravy.
A LITTLE KITCHEN KNOW-HOW
Stewing via Browning Reduction
Browning meat coat-seasoned in dark caramel colorings before braising low and slow to construct rich color, body, and savory broth.
Notes from the kitchen
- Use real Jamaican browning sauce sparingly; a single teaspoon imparts signature deep color and bittersweet depth without overpowering the dish.
- Browning beef thoroughly in batches prevents crowding and guarantees proper caramelization.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.