Thanks for Beef and Spinach

We give thanks to the cows whose body makes this dish possible. 

We thank the farmers who grew and harvested the fresh produce

We give thanks to the coconuts whose milk brings sweetness to this dish

Thanks to the habanero and ginger that add heat and flavor 

Thanks to the fresh rosemary that compliments the flavor of the beef

We give thanks to the ancestors that combined this labor and love to perfectly balance this dish with sweet and savory, from two staple ingredients so that they could feed their family with delicious food.

We give thanks to our ancestors for preserving this recipe to outlast time and migration. 

I give thanks to my Grandma who nourished my mom with this dish, and I thank my mom, Barbara Khan, who showed me her love by cooking this for me, and for sharing this treasured recipe with me. You taught me so much about love and food.  

It is with my ancestors, my grandma, and my mother’s blessing, that I lovingly share this recipe with you <3   

Ingredients: 

3 lbs chuck or pot roast beef 

1 large red onion

1 can of coconut milk or cream

2 tbsp grated ginger (optional)

2 packs of frozen chopped spinach 

2 tbsp of olive oil

5 cloves garlic

1 habanero 

2 sprigs of fresh rosemary

6 curry leaves (optional) 

2 beef bouillon cubes

Salt 

Black pepper 

1 candle 

Rice 

6 cups of water 

3 cups of basmati rice 

Boil 6 cups of water. Add basmati rice and cook uncovered on high heat until you can see the top of the rice and the waterline is a little below the top of the rice. Turn heat down to low and cover the pot for 7 -10mins.

Prep: 

Cut chuck beef in medium-sized cubes

Chop red onion, garlic, and habanero 

Grate ginger 

Base ingredients

Cook: 

In a medium-sized pot or cast iron, add olive oil to the pan over high heat. Add red onions and caramelize for about 4 or 5 mins. Add garlic, habanero, ginger, rosemary to the pot and cook until garlic starts to turn brown and red onions are translucent.

Light a candle to channel  the Indo-Guyanese Ancestors 

We honor them when we cook the food they cooked for their families

Add beef to pot and cook on high heat until all sides of beef have been browned. Add curry leaves. Add beef bouillon cubes. Add salt and black pepper to taste. Once the meat is browned, add one cup of water to the pot and turn the heat on low medium and cover pot for 45-55 mins stirring occasionally.

Brown the beef and add curry leaves

Once the meat has softened, add coconut cream (or milk) to the pot. You can add half a can for less sweet and less creamy and full can if you’d like a little more sweet and creamy. I add a whole can. Add chopped spinach to the pot. Salt to taste. Cover and simmer on medium heat for 15 mins 

Beef and Spinach

Serve over rice and enjoy <3