Best Zesty Jamaican Joe Recipes

ZESTY SLOPPY JOES

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink. Add green pepper. Cook and stir for 5 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve on buns.

ZESTY CHEESE STEAK SLOPPY JOES

Steps:

• Melt butter in a large pot over medium heat. Add onion and bell pepper; saute until soft, 5 to 7 minutes. Add ground beef, garlic, salt, and 1 teaspoon pepper. Cook and stir until beef is browned and crumbly, 7 to 8 minutes. Drain and discard grease.
• Add broth, steak sauce, Worcestershire sauce, jalapeno peppers and juice, and 1/2 teaspoon Creole seasoning; stir to combine, then bring to a boil. Reduce heat and simmer for 5 minutes.
• Meanwhile, mix cornstarch and water together in a small bowl.
• Add cornstarch slurry to beef mixture and cook to desired consistency, 1 to 2 minutes. Taste and add additional Creole seasoning and pepper if needed. Turn off heat.
• Melt 1 slice of provolone cheese on top of the meat. Scoop the meat from under the provolone and place on a toasted bun. Repeat with remaining cheese and buns and serve immediately.

ZESTY JAMAICAN JOE

Steps:

• In a skillet, cook the beef, onion, garlic, and cayenne pepper until beef is no longer pink and drain.
• Season with salt and pepper to taste.
• Stir in tomatoes and beans then cover and cook over medium-low heat for 5 minutes.
• Stir in green pepper.
• Cook, uncovered, over medium-high heat for about 5 minutes or until it thickens while stirring occasionally.
• Toast buns lightly before serving.
• Spoon about 1/2 cup meat mixture over each half of bun and serve open faced.
• Could be easily doubled.

JAMAICAN BEEF PATTIES

Steps:

• Sift the flour into a bowl then stir in the sugar, salt and turmeric. Add the butter and rub them into the dry ingredients until you have a crumbly texture.
• Gradually add ice water to create a dough. Roll the dough into a ball, wrap in cling wrap and chill in the fridge 1 hour.
• Meanwhile, make the filling. In a large skillet over medium-high heat, add the meat and cook, breaking up with a wooden spoon, about 5 minutes.
• Add the onion and scotch bonnet and cook 3 minutes, until soft. Add the garlic powder, salt and black pepper.
• Dissolve beef cube in boiling water and add to the skillet with the paprika, allspice, breadcrumb or flour and the soy sauce or other sauce. Stir and simmer 20 minutes, then set aside to cool completely.
• When ready to cook, preheat oven to 350F.
• Take the chilled dough out of the fridge. Dust work surface and rolling pin with flour so the dough doesn't stick.
• Roll out the dough, when flat fold it into a square then roll again. Repeat 2 to 3 times to create a traditional patty crust.
• Roll the dough out to about 1/16th thickness.
• Place an upturned bowl or lid about 6 inches in diameter on top and carefully cut around it with a sharp knife. You should get 12 total, with a 6-inch size.
• Divide the meat mixture between each, about 3 tablespoons each and spoon it onto one side of the circle.
• Brush a little milk (or water) around the edge of the dough and carefully fold the patty over so the edges meet. Use your fingers to press and seal them, then use a fork and press around the edges.
• Poke a few holes on top with the fork to make steam holes and place on a baking sheet. Bake 25 minutes, until golden.
• Air fry 325F 10 to 12 minutes, turning halfway.