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Fragrant Caribbean Beef

Fragrant Caribbean Beef

with Coconut Rice and Sweetcorn Salsa

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Poudre de Colombo may have originated in Sri Lanka but it adds an unmistakably sunny Caribbean vibe to anything you cook with it, including tonight's spiced beef. Sweetened with mango chutney and served with coconut rice, it's a true taste of sunshine… something we could all do with on these cold winter nights!

Tags:SpicyFamily Box
Allergens:SulphitesMustard
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 unit(s)

Onion

1 tin(s)

Sweetcorn

40 grams

Dried Apricots

(ContainsSulphites)

1 tin(s)

Black Beans

1 pot(s)

Chicken Stock Pot

200 milliliter(s)

Coconut Milk

150 grams

Basmati Rice

250 grams

Beef Mince

1.5 tbsp

Poudre de Columbo

(ContainsMustard)

40 grams

Mango Chutney 40g

30 grams

Tomato Puree

1 bunch(es)

Coriander

½ unit(s)

Lime

Not included in your delivery

100 milliliter(s)

Water for Stock

150 milliliter(s)

Water for Beef

1 tbsp

Olive Oil

Nutritional information
Nutritional information
Energy (kJ)4510 kJ
Energy (kcal)1078 kcal
Fat43.0 g
of which saturates24.0 g
Carbohydrate118 g
of which sugars40.0 g
Protein47 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Knife
Sieve
Cutting board
Saucepan
Lid
Frying Pan
Bowl
Grater
Spoon
Fork
InstructionsPDF
Instructions
Start the Rice
Start the Rice
1

Halve, peel and chop the onion into ½cm pieces. Drain and rinse the sweetcorn and black beans in a colander. Cut each dried apricot into quarters. Heat a glug of oil in a large saucepan on medium heat and add half the onion. Cook until soft, 5 mins. Then add half the chicken stock pot, water (amount specified in the ingredient list) and coconut milk. Bring to the boil, stir to dissolve and then add the basmati rice.

Cook the Rice
Cook the Rice
2

Add two-thirds of both the sweetcorn and black beans to the rice. Mix and bring to the boil, then reduce the heat to medium-low, cover with a lid and simmer, 10 mins. Remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Beef it up!
Beef it up!
3

While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince. Cook until browned, breaking it up with a spoon, 5-6 mins. Add the remaining onion to the beef and cook until softened, stirring occasionally, another 5 mins. Add the apricots, poudre de columbo and tomato purée. Stir together and cook for 1 minute more.

Thicken the Sauce
Thicken the Sauce
4

Add the mango chutney, remaining stock pot and water (amount specified in the ingredient list) to the pan. Bring to a simmer and gently bubble until the sauce is rich and thick, 5-7 mins.

Make the Salsa
Make the Salsa
5

As the beef is cooking, roughly chop the coriander (stalks and all) and pop it in a small bowl. Mix in the remaining sweetcorn and black beans. Zest the lime and set aside. Cut the lime in half and squeeze a little of the juice into the sweetcorn and beans. Stir in the olive oil (amount specified in the ingredient list), add a pinch of salt and a grind of pepper. Mix well... that's the salsa done!

Finish and Serve
Finish and Serve
6

When the rice is cooked, fluff it up with a fork and stir through the lime zest. Serve it in bowls with the Caribbean beef on top andsome sweetcorn salsa. Enjoy!