Ingredients
2.5-3 lbs beef neck bones
2 beef Hind shanks
1 green peppers, sliced
1/2 white onion, sliced
5 tbsp wet jerk seasoning
3 tbsp tomato paste
2 bay leaves
3 cups water
Onion powder
Garlic powder
Thyme
Black pepper
Cayenne pepper
Tony's spicy Cajun seasoning
Curry powder
Salt, to taste
Olive oil
Instructions
In large pot, add 2 tbsp olive oil and heat. Liberally season meat with seasonings (onion powder thru curry powder), to taste.
In a single layer, add seasoned meat to pot, browning on each side over medium heat. Brown in multiple batches if necessary. Remove and set aside.
Add another tbsp of olive oil and add sliced onions and peppers to pot, still over medium heat. Sauté until caramelized and tender.
Add meat back to pot with vegetables. Pour in water, less if necessary. Water should not completely cover all the meat. Add in wet jerk seasoning and tomato paste. Bring to boil.
Add in bay leaves and salt, to taste. Cover put with heavy lid and turn heat down to low.
Cook on low for 2.5-3 hours or until meat is tender and falls off bones.
For a thicker gravy, mix 1.5 tbsp of cornstarch in 2 tbsp of water. Add to pot while stirring. Continue to simmer on low for 5 mins to let thicken. Adjust as desired.
