Combine the beef, flour, salt, and pepper in a resealable plastic bag; shake to evenly coat the beef.
Heat the olive oil in a skillet over medium heat. Brown the beef in the olive oil. Transfer the meat into the bottom of a slow cooker and return the skillet to the heat. Add the sweet potato, potato, celery, turnip, and parsnip. Pour the vinegar into the hot skillet to de-glaze the pan, scraping loose the particles from the bottom with a spatula; empty into the slow cooker. Return the skillet to the heat and melt the butter. Cook and stir the onion in the melted butter until softened; scrape into the slow cooker.
Combine the pineapple juice, Worcestershire sauce, brown sugar, garlic, beef bullion, and rum in a small saucepan; cook until the bouillon cube dissolves. Pour into the slow cooker.
Turn the slow cooker on to High; cook for 1 hour. Switch heat to Low and cook an additional 6 hours.
‘N thar ye have it!
Now, time to quench that thirst wit’ a refreshin’ drink. Enjoy this delicious Jamaica!
2 oz orange juice
2 oz apple juice
Put orange and apple juices into a Collins glass half filled with ice.
Fill the glass with lemonade and a splash of Grenadine.
For garnish you can use a half orange slice and a cherry.
What’s dinner without dessert? Feast ye eyes on these Orange Pirate Ship sailing the high seas (courtesy of Makes and Takes)
1 Cup of water
Boil water according to directions and depending on how many packets you will be making.
Empty the contents of the jello into a mixing bowl.
Stir with a wooden spoon until dissolved.
Pour into individual dessert glasses for individual servings.
Place into the refrigerator until jelled.
Add orange slices as the boat.
And thar ye have it! Perfect fer parties or a just fer a ruckas dinner! Do ye have any jolly recipes? Let us be knowin’!
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