Tender honey-roasted beef shoulder is served with tasty Jamaican rice and peas in this tasty recipe. The beef is marinated in a sweet and savory mixture and then roasted until it's just right. The rice and peas are cooked in a base of creamy coconut milk that has spices that smell great. This dish is hearty and filling, and it's great for a special dinner.
Ingredients: 3 lbs beef shoulder roast. 1/4 cup honey. 2 tbsp soy sauce. 4 cloves garlic, minced. 1 tsp ground ginger. 1/2 tsp black pepper. 2 cups long-grain white rice. 1 can 15 oz kidney beans, drained and rinsed. 1 can 13.5 oz coconut milk. 1 cup water. 1/2 cup chopped onion. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp allspice. Salt to taste. Green onions, chopped for garnish.
Instructions: Set the oven to 350F 175C and heat it up. Honey, soy sauce, ground ginger, minced garlic, and black pepper should all be mixed together in a small bowl. Spread the honey mixture out on top of the beef shoulder roast. In a roasting pan, place the roast. Roast it in a hot oven for about 1.5 to 2 hours, or until the internal temperature reaches 145F 63C for medium-rare or whatever level of doneness you like. Set the rice and peas aside while the beef roasts. You can add chopped onion, minced garlic, thyme, allspice, water, coconut milk, and salt to taste to a large saucepan. It should be on medium-high heat when you add the ingredients. Once it starts to boil, lower the heat, cover, and let it simmer for 20 minutes, or until the rice is done and most of the liquid is absorbed. Take the beef out of the oven when it's done and let it rest for 10 minutes before cutting it. Jamaican rice and peas should be served with the beef shoulder slices that have been roasted in honey. Before serving, sprinkle with chopped green onions.
