Dark Rum-Braised Caribbean Beef with Spices

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender beef chunks slow-cooked in a rich dark rum and spice-infused sauce, delivering deep Caribbean flavors. This Caribbean-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, dark rum, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch cubes beef chuck
• 1/2 cup dark rum
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp, crushed allspice berries
• 1/2 tsp ground cinnamon
• 1 small, seeded and chopped scotch bonnet pepper
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sprigs fresh thyme

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Season 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper, then brown them in batches for 3-4 minutes per side until deeply caramelized. Remove and set aside.
2. Step 2: Lower heat to medium and add 1 large finely chopped onion, 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 small chopped scotch bonnet pepper. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp crushed allspice berries, and 1/2 tsp ground cinnamon, cooking for 2 minutes until the tomato paste darkens.
4. Step 4: Pour in 1/2 cup dark rum to deglaze the pot, scraping up any browned bits, and simmer for 3 minutes to reduce slightly.
5. Step 5: Return the browned beef to the pot along with 2 cups beef broth and 2 sprigs fresh thyme. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours until the beef is fork-tender and the sauce thickens.
6. Step 6: Remove thyme sprigs, adjust seasoning with salt and pepper if needed, and serve hot with rice or bread.