Home > Beef Marley – “Stir it up…”

Beef Marley – “Stir it up…”

Beef Marley


You end up with clean white rice, perfectly cooked and moist <a href=

Off to Jamaica for a wee trip.

In honour of the great man himself - my Beef Marley
In honour of the great man himself – my Beef Marley

This really is potentially the best BBQ sauce I have ever had. It seriously is ‘finger-lickin’ good. I also got the kids on this one – as you’ll see from the photos, a great way to get marinade in the meat, is to get (why was then) a 5 and 11 year old to massage it in. The most amazing results, with the meat melting on your tongue like butter.

Now I get the wagyu experience. You treat the cows well. They get a nice massage every now and then. They eat good food. They have the occasional trip to the cinema for a good film. They indulge in fine wine. And they travel 1st class of course. Hey presto you end up with butter consistency, wagyu or Kobe beef.

So adopting some of mine and my kids Japanese heritage we practiced massage as part of the dish preparation for this. But of course we did it Kitchen-Kennett style. So basically my two kids getting their hands in.

Like two very competent DJ's, my two are mixing very well
Like two very competent DJ’s, my two are mixing very well

Now a question may be on your lips. Why the hell is Jamaican cuisine in the semi-naked chef’s web site? You’re right that is indeed a bloody good question. OK Daddypedia kicks in. Did you know that Jamaican food, like Singaporean, like Peranakan, like Nyonya, like Penang etc is a blend, a fusion, a mix, an influenced hot-potch. It’s local stuff, influenced by Spanish, British, Africans and Chinese. Go figure. I had no idea! Plus add to that the influence from South East Asia because of the ingredients used in their cooking style.

So is Bob Marley actually an Asian?
I don’t think so.
But could he co-exist in Asia?
It does indeed seem so.

So I dedicate this dish to him, my Asian Rasta – Bob.

I present you Beef Marley! Crank up the reggae and get a cooking my friends.

This will feed four hungry mouths;

  • 4 rib eye steaks – or as I did one great big hunk and cut in to small fillets.


  • 2 roughly chopped red onions;
  • 5 roughly chopped garlic cloves;
  • 3 sprigs of thyme;
  • 5 finely sliced spring onions/scallions;
  • 1-2 finely chopped chili padi (depends how much your bum can take);
  • 1 teaspoon of paprika;
  • 1 teaspoon cumin powder;
  • 1/2 glass dissolved corn starch to thicken the stock;
  • 3-4 tablespoons of soy sauce;
  • 4 tablespoons tomato ketchup;
  • 2 tablespoons of vegetable oil; and
  • And a good pinch of salt and pepper.

This really does not get much easier re preparation believe me!

Give the steaks a good bashing with a mallet, or rolling pin to tenderise them and pop them in a bowl.

Add the marinade ingredients, give a good mix and leave to muddle as long as you can (over night is ideal, but say an hour if not). Just before you do that though get physco on them with a sharp pointed knife to allow the marinade to seep in to the meat.

When you’re ready to cook – bash everything onto a baking tray and then on to the gas. You want to sear each side of the steaks for about 1-2 minutes until browned. Then transfer the tray to the oven, pre-warmed at 200, for 15-20 minutes.

That is it.

Seriously how easy is it? You are done!

Serve this with some plain white rice – you really need nothing else as the flavour is booming!
Best ever BBQ sauce I have ever had – just shame not enjoying it on a beach in the Caribbean with Bob.

But if I was I am sure he would have said; “Stir it up…”.

“Already have done my friend…” is what I’d say.

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