Tri Provision Oil Down (Cassava, Breadfruit, and Sweet Potato) topped with Braised Beef

Trinidad & Tobago is blessed with the Best Oildown in the Caribbean despite what any other island may claim. The perfection and crafted textures of the breadfruit and sometimes other provisions used showcase our level of innovation and creativity which is a highlight for all tourist who visit us. These roots / provisons are simmered in coconut milk and other flavourful ingredients with pigtails peeping through and braised beef atop.  This dish isn't your average Oildown but instead has been made proper by us.

Chef Jason 

Tri Provision Oil Down with Braised Beef

Ingredients Needed

For Oil Down

          ½ Cup of Chopped Pigtail Meat ( Parboiled )

·         3 Tbsp of Vegetable Oil

·         1 Tbsp of Minced Garlic

·         4 Tbsp of Minced Onions

·         1 Tbsp of Minced Pimentos

·         2 Tbsp of Chopped Chives

·         2 Tbsp of Chopped Celery

·         ¼ Cup of Chopped Ochroes

·         2 Cups of Dasheen Bush Leaves

·         1 Lb of Medium Diced Cassava

·         1 Lb of Medium  Diced Breadfruit

·         1 Lb of Medium Diced Sweet Potato

·         2 Cups of Vegetable Stock

·         2 Cup of Coconut Cream

·         ½ Cup of Cream Style Corn

·         3 Tbsps of Chopped Parsley

·         1 Tbsp of Minced Chadon Beni

·         ¼ Cup of Frozen Green Peas

·         ¼ Cup Whole Kernel Corn

·         Salt & Black Pepper to taste.

For the Braised Beef

·         2 Tbsp of Vegetable Oil

·         3 Lbs of Clod Beef cut ( Into 1 Inch Cubes)

·         1 ½ Tbsp of Salt

·         2 Tbsp of Black Pepper

·         1 Tbsp of Paprika

·         ½ Tsp Geera Powder ( Cumin )

·         ½ Tsp Cinnamon Powder

·         1 Tbsp of Fresh Thyme

·         1 Medium Carrot ( Small Diced )

·         ¼ Cup of Chopped Celery

·         ½ Cup of Chopped Onions

·         4 Tbsp of Tomato Paste

·         1 Small Tomato ( Small Diced )

·         1 Cups of Red Wine

·         ¾ Cup of Tomato Sauce

·         2 Cups of Veg Stock

Methods

For the Beef

Place a medium Iron Sauce Pan on high heat. Meanwhile in a shallow mixing bowl, add the beef and season with salt, black pepper, cinnamon, paprika, geera and thyme leaves. Mix.  In the hot sauce pan add your oil and place the cubes of seasoned meat in. sear on all side until a brown color appears then add the carrots, onions, celery, fresh tomato and tomato paste. Stir and cook until mixture appears to be sticking to the bottom of the pan. Then add the red wine, tomato sauce and stock. Stir while scraping the bottom of the pan to remove any caramelized bits. Cover and bring to a boil, then place entire pot into the oven to cook for two hrs or until meat is tender and can be pulled apart. Strain the Liquid off after cooking and use to forks and pull apart the beef into shreds.

For the Oil Down

Place a medium Sauce pan over high heat. Add the oil followed by your aromatics; garlic, onions, pimentos, chives and celery. Sauté over high heat until fragrant for about one minute. Then add the chopped ochroes, dasheen bush leaves followed by your tri-provisions. Stir to combine and continue cooking for one minute. Add your liquids; stock and coconut cream and cream style corn. Lastly add the chopped pigtail meat. Mix, cover and bring to boil and then reduce heat to simmer. Cook for about 25 Minutes until all the root provisions are tender but still firm. The liquid would have become slightly thick like porridge consistency. Season with salt and black pepper to taste and add the chopped parsley, corn and green peas and chadon beni now. Mix once again.

To Serve, place a hearty spoonful of Oil down in a bowl, top with the Braised Beef shreds and garnish with crisply fried breadfruit chips