GWJamaica Cook Book

Ingredients

1 bunch callaloo chopped
1/4 tsp salt
1/4 cup vegetable oil
3 lb boneless top round, trimmed of fat and cubed
1/2 cup onion finely chopped
1/4 cup garlic minced
1 cup tomatoes peeled and chopped
1 tbsp Jamaican tomato paste
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 cup red wine
1/4 cup chopped parsley

Preparation

Steam callaloo and set aside. In a skillet, heat the oil and brown beef cubes on all sides. Add onion and garlic and cook until onion is soft. Add tomatoes, tomato paste, salt, nutmeg, pepper and wine and bring to a boil, cover, and immediately reduce heat to low. Simmer slowly until beef is very tender. Add reserved callaloo stirring in gently. Cover and cook until beef is fully tender. Sprinkle with chopped parsley before serving.

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