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Easy Braised Short Ribs in Red Wine Sauce

This is the best braised short ribs recipe, and once you cook it I'm sure you'll agree. The beef short ribs are cooked in a delicious gravy until the meat is fork tender and falls away from the bone.

braised beef short rib served on top of a bowl of creamy polenta

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

I like cuts of meat that cook low and slow until tender. That's exactly what beef short ribs are. They are full of delicious marbling, making them the ideal cut for braising. Cook them low and slow, and the fat will render down, resulting in the tastiest gravy.

I like to make my red-wine-braised short ribs in the oven. They are the perfect dish for a lazy weekend, when you want something delicious but minimal prep. Similar to my oxtail recipe, these ribs are first seasoned with a delicious spice mixture, then cooked until fork-tender, and finished with a delicious gravy. This goes great over mashed potatoes or polenta.

Happy Cooking,

Tanya

What readers say about this recipe

Soooo tender and flavorful. Loved it.

- Jodi

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Beef short ribs - I use bone-in for the most flavor since the bone adds richness to the gravy, but boneless works too and cooks the same way. Look for ribs trimmed of excess fat and silver skin.
  • Seasoning - Brown sugar, kosher salt, and black pepper. The brown sugar helps the ribs develop a deep brown color and balances the savory gravy.
  • Vegetable oil - For browning the ribs and getting that flavorful sear. You could use any nuetral oil with a high smoke point, like canola, avocado, or olive oil.
  • Aromatics - Yellow onion, celery, carrot, and garlic cloves. This builds the base of the sauce.
  • For the sauce - Tomato paste, red wine, beef broth, red pepper flakes, and fresh rosemary. The red wine adds depth, but you can swap in more beef broth if you'd rather skip it.
braised beef short ribs recipe ingredients

How to make the Best Braised Short Ribs

a plate of raw beef short ribs seasoned with brown sugar, salt and black pepper
Dutch oven with seared beef short ribs

Step 1: Preheat your oven to 275 degrees Fahrenheit (135 degrees Celsius).

Step 2: Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy-bottom pot over medium heat and brown the short ribs on all sides for about 4-5 minutes. Remove from the pot and set aside. 

Dutch oven filled with sauteed onion, carrot, celery and garlic
Dutch oven with sauteed vegetables with tomato paste and red pepper flakes stirred through

Step 3: Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and red pepper flakes and stir.

Dutch oven with sauteed vegetables and red wine and beef broth added topped with springs of fresh rosemary
Dutch oven with sauteed vegetables topped with browned beef short ribs

Step 4: Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place the pot into the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours. 

Dutch oven filled with braised beef short ribs
close up image of braised beef short rib

Step 5: Remove the pot from the oven and serve.

Can I make these short ribs in an Instant Pot?

Yes. Use the sauté function to brown the ribs and soften the aromatics, then add your tomato paste, red wine, and beef broth. Return the ribs to the pot, seal, and cook on high pressure for 45 minutes with a natural release. Everything else stays the same.

Can I make these short ribs in a slow cooker?

Yes. Brown the ribs and sauté the aromatics on the stovetop first, then transfer everything to your slow cooker. Cook low and slow until tender. Depending on the size of your ribs, it can take anywhere from 6 to 8 hours on low.

Tanya's Top Tips

  • Trim off most of the excess fat from the short ribs to avoid a greasy sauce. 
  • Sear the meat first to brown it, before braising, as this step will add so much flavor to the finished sauce.
  • When you add the red wine and beef broth, scrape any crispy bits off the bottom of the pot, as they add flavor to the finished sauce.
  • If time permits, prepare your short ribs a day in advance and refrigerate them in a sealed container. The fat from the short ribs will rise to the top (see photographs below). When ready to serve, remove the layer of fat, then reheat the ribs and sauce in a covered pot over low heat on the stovetop.
  • Nothing goes to waste in my kitchen, so freeze any leftover sauce to serve with another roast or steak dinner.
glass dish with cold braised short ribs and a thick layer of solid fat on top
a ladle with sold beef fat being spooned off the braised short ribs

Flavor variations

  • I've used onion, celery, carrot, and garlic to flavor the cooking liquor. You can add in any other veggies, for example, mushrooms, leeks, shallots, or red chili would work with the beef too.
  • Use sprigs of fresh thyme or parsley instead of rosemary.
  • If you prefer to make the braising liquor without red wine, leave it out and add a little more beef broth.

How to serve Braised Beef Short Ribs

Serve red wine-braised short ribs on top of a bowl of my creamy polenta, with a spoonful of the delicious sauce the beef was braised in.

You can serve this dish with potatoes too. Try it with my Creamy Instant Pot Mashed Potatoes, Garlic Mashed Potatoes, or for a great alternative to regular potatoes, try my Mashed Sweet Potatoes.

There's so much flavor in this dish that I keep any additional veggie sides simple. Try my Oven Roasted Broccoli, Fried Cabbage, Instant Pot Buttered Cabbage, or Southern Green Beans.

How to store 

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the ribs and sauce on the stove-top until piping hot.

To freeze: Once cooked and cooled, place the ribs and sauce in an airtight container and freeze for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

fork tender braised short ribs served on top of a bowl of creamy polenta

Other Beef Recipes You May Enjoy

  • Beef Tips with Gravy: Tender, juicy bites of beef simmered in a rich, savory gravy that’s perfect for spooning over mashed potatoes, rice, or egg noodles.
  • Beef Stew: A hearty, comforting classic loaded with melt-in-your-mouth beef, tender potatoes, and vegetables cooked low and slow in a deeply flavorful broth.

If you have tried this Braised Short Ribs recipe, please rate it and let me know how it turned out in the comments below!

braised beef short rib served on top of a bowl of creamy polenta
Print Recipe
4.62 from 13 votes

Braised Beef Short Ribs

This is the best braised short ribs recipe, the ribs are cooked in a delicious gravy until the meat is fork tender and falling away from the bone.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: braised beef short ribs, braised short ribs, braised short ribs in oven, red wine braised short ribs
Servings: 4
Calories: 529kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2.5 lb short ribs rinsed and patted dry
  • 3 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoon vegetable oil
  • 1 yellow onion chopped
  • 1 rib celery chopped
  • 1 medium carrot chopped
  • 4 cloves garlic chopped
  • 1 tablespoon tomato paste
  • ¼ cup red wine
  • 1.5 cup beef broth
  • ½ teaspoon red pepper flakes
  • 2 sprigs fresh rosemary

Instructions

  • Preheat your oven to 275 degrees Fahrenheit. Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, about 4-5 minutes. Remove from the pot and set aside.
  • Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and red pepper flakes and stir.
  • Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place pot in the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours.
  • Remove from the oven and serve.

Notes

  • Trim off most of the excess fat from the short ribs to avoid a greasy sauce. 
  • If time permits, prepare your short ribs a day ahead and refrigerate in a closed container. The fat from the short ribs will rise to the top. When ready to serve, remove the layer of fat and reheat the ribs and the sauce on the stove-top in a covered pot over low heat.

Nutrition

Calories: 529kcal | Carbohydrates: 16g | Protein: 41g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 2272mg | Potassium: 995mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2732IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 5mg

This post was originally published on February 25, 2023. It has been updated with new information.

by 9 Comments

Shrimp Boil Recipe

I love a shrimp boil when I'm gathering with my family. This one has shrimp, potatoes, corn, and smoked sausage, all covered in a rich, buttery garlic-herb sauce, and it all comes together in the oven.

shrimp boil in pan with spoon sticking out

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

I've always been a big fan of seafood. I've made shrimp boils for years, but then I had my Aunt Sib's version, and something about it made me want to make all my boils that way. Her version calls for parboiling the potatoes and corn, and making a stovetop garlic-buttery herb sauce. Then this all gets combined with shrimp, Old Bay seasoning, and sausage and baked in the oven.

This is what we make when we want a special night at home, and if we're having people over, I just double it. If you love seafood for a gathering as much as I do, my cold seafood salad is another one I bring out for a crowd.

Happy Cooking,

Tanya

shrimp boil on plate

Shrimp Boil at a Glance

  • Best for: A special night at home, weeknight dinners, or feeding a crowd (it doubles easily).
  • Total time: about 50 minutes
  • Servings: 6

A Quick Look at the Ingredients

Here's what's worth knowing before you shop. Ingredient amounts are in the recipe card below.

For the boil

  • Jumbo shrimp, shell on. I like shell-on shrimp because the shells add a little more flavor to the sauce. You can use pre-peeled shrimp if that's easier. Either way, make sure they're deveined, and use raw shrimp, not pre-cooked.
  • Baby red or Yukon gold potatoes. You want a potato that holds its shape in the boil. I avoid starchy russets, which break down and go mealy.
  • Smoked sausage or andouille. If you can find a spicy smoked sausage, that's my favorite here. Any sausage you like works. Just slice it into half-inch rounds so it heats through.
  • Corn on the cob. Cut into halves or thirds so the pieces cook quickly and fit the pan.
  • Lemon. Sliced for the pan, plus wedges for squeezing at the table.

For the butter sauce

  • Unsalted butter. I use unsalted so I can control the salt myself. Feel free to use salted if that's your preferred choice.
  • Onion and garlic. Finely diced onion and minced garlic build the base of the sauce.
  • Seafood boil seasoning and cayenne. I usually stick with Old Bay, plus cayenne for a little heat. Scale it up or down, or leave the cayenne out if you don't want any spice.
  • Heavy cream. This is what gives the sauce that rich, buttery body.
  • Fresh parsley. I prefer fresh over dried. It gives you a brighter flavor and a little color.
  • Salt to taste. I add this at the end, once I can taste the finished sauce.
ingredients for shrimp boil on table

Equipment You'll Need

You only need a few things, but the pan matters here.

  • A shrimp deveiner for removing the vein from the shrimp.
  • A large pot for parboiling the potatoes and corn.
  • A skillet for the butter sauce.
  • A large baking dish or foil pan, about 15x10-inch (38x25 cm). A 9x13-inch (23x33 cm) dish works too, but with the full batch it gets crowded, so go bigger if you can. A deeper dish or foil pan is easier to cover than a flat sheet pan, and I cover mine while it bakes.

How to Make a Shrimp Boil

Full printable recipe ingredients and instructions are in the recipe card below. Find the visual step-by-step instructions in this section.

Parboil the Potatoes and Corn

Bring a large pot of well-salted water to a boil. Add the potatoes and cook 10 to 12 minutes, until just fork-tender but not falling apart. Add the corn for the last 4 to 5 minutes.

Drain everything well and let it sit a minute so the extra moisture steams off. This head start is how the potatoes and corn finish cooking at the same time as the shrimp, instead of leaving you with crunchy potatoes and overdone shrimp.

potatoes and corn being boiled in pot and colander removing them from water

Make the Garlic Butter Sauce

While the potatoes cook, melt the butter in a skillet over medium heat. Add the onion and cook about 4 minutes, until softened. Stir in the garlic and cook for 1 minute, then add the Old Bay seasoning and cayenne, and cook for about 10 seconds, just until fragrant.

Whisk in the heavy cream and remove from the heat. Stir in the parsley, then taste and adjust with more seasoning, cayenne, or salt.

collage of garlic butter sauce in skillet

Assemble and Bake

Preheat the oven to 425°F (220°C). In your baking dish or foil pan, combine the drained potatoes, corn, sliced sausage, lemon slices, and raw shrimp. Pour the sauce over the top and stir gently until everything is coated.

Cover the pan with foil and bake 15 to 20 minutes, depending on the size of your shrimp. You're looking for shrimp that are pink, opaque, and curled into a loose C shape. That curl is your cue; they're done.

garlic butter sauce collage 2 showing sauce pouring onto ingredients and being placed in oven covered

Finish and Serve

Right out of the oven, give everything a stir so the potatoes, corn, and sausage catch the juices at the bottom of the pan. Salt to taste. Finish with more fresh parsley and serve with lemon wedges.

shrimp boil in pan up close

Tanya's Top Tips

  • Use raw shrimp, not pre-cooked. Pre-cooked shrimp dry out and turn rubbery in the oven. Raw shrimp cook right in the sauce and stay juicy.
  • Thaw frozen shrimp first. I almost always reach for frozen shrimp. Just thaw them fully (overnight in the fridge, or 10 to 15 minutes in a colander under cold water) and pat them dry before they go in the pan.
  • Watch the shrimp, not the clock. Shrimp cook fast. Pull the pan as soon as they're pink and curled into a C, not a tight O. If they need more time in the oven, keep them in until they're cooked.
  • Salt at the end. Between the sausage and the seasoning, there's already salt in play. Taste first, then adjust.

Variations - Make this Shrimp Boil Your Own Creation

  • Make it Cajun. Swap in a Cajun or Creole blend, or add extra cayenne, for a spicier shrimp boil.
  • Turn it into a seafood boil. Add a few crab legs or claws along with the potatoes, so they have time to heat through before the shrimp go in.
  • Lighten it up. Use turkey sausage in place of smoked sausage.
  • Skip the sausage. Leave it out and add a little more shrimp, potatoes, or corn to keep it filling.

What to Serve With Shrimp Boil

This is a full meal on its own, but a few simple sides round it out. A wedge of classic Southern cornbread is perfect for mopping up the garlic butter sauce. A crisp vinegar coleslaw cuts through the richness.

Storage, Reheating, and Freezing

Storage: Cool any leftovers and refrigerate them in an airtight container within 2 hours of cooking. Shrimp is best eaten within 2 to 3 days.

Reheating: Warm gently so the shrimp don't toughen. Cover and reheat in a 425°F (220°C) oven until just heated through, or microwave at 50% power in short bursts. Stop as soon as the shrimp are warm. If you're reheating a big batch, pull the shrimp out early and just warm the potatoes and corn longer.

Freezing: I don't recommend freezing this one. The potatoes and shrimp tend to turn mealy and rubbery once thawed, so it's really best made fresh.

I hope you enjoy this shrimp boil as much as we do. If you've tried this recipe, we'd love to hear your feedback in the comments below 🙂

shrimp boil in pan up close
Print Recipe
5 from 3 votes

Shrimp Boil Recipe

This shrimp boil recipe is seasoned with a garlic butter sauce and has plump, juicy shrimp along with potatoes and corn.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: entree
Cuisine: American
Keyword: shrimp boil, shrimp boil recipe
Servings: 6
Calories: 607kcal
Author: Tanya Harris

Ingredients

For the boil

  • 16 oz baby red or Yukon gold potatoes halved
  • 3 ears corn cut into halves or thirds
  • 13 oz smoked sausage or andouille sliced into ½‑inch coins
  • 1 lb jumbo shrimp shell-on, deveined
  • 1 Lemon sliced, plus wedges for serving

For the butter sauce

  • 8 tablespoons unsalted butter
  • 1 medium yellow onion finely diced
  • 6 garlic cloves minced
  • 2 tablespoons Old Bay seasoning
  • 1 teaspoon cayenne pepper
  • ¾ cup heavy cream
  • ¼ cup fresh chopped parsley plus more for serving
  • Salt to taste

Instructions

  • Preheat the oven to 425°F (220°C).
  • Bring a large pot of well‑salted water to a boil. Add the potatoes and cook for 10–12 minutes, until just tender but not falling apart. Add the corn for the last 4–5 minutes. Drain very well and let sit a minute so excess moisture steams off.
  • While the potatoes and corn cook, melt the butter in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the garlic and cook 1 minute. Stir in the Old Bay seasoning and cayenne; cook about 10 seconds until fragrant.
  • Whisk in the heavy cream and remove from the heat. Stir in the parsley.
  • In a large foil pan (about 15x10-inch) or 9×13 baking dish, combine the drained potatoes, corn, sausage, lemon slices, and raw shrimp. Pour the butter sauce over the top.
  • Cover the pan with foil and bake for 15-20 minutes, until the shrimp are pink and opaque and everything is hot and bubbling around the edges.
  • Right out of the oven, stir everything once more so the potatoes, corn, sausage, and shrimp catch the juices at the bottom of the pan.
  • Salt to taste. Finish with more parsley and serve with extra lemon wedges.

Video

Notes

Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 2 to 3 days. Reheat gently, covered in a 425°F (220°C) oven or in the microwave at 50% power, just until the shrimp are warm so they don't toughen.
Shrimp: Use raw shrimp, not pre-cooked, so they stay juicy. If using frozen, thaw fully and pat dry before adding.
Pan: A large baking dish or foil pan (about 15x10-inch / 38x25 cm) gives everything room. A 9x13-inch (23x33 cm) dish works but runs crowded with the full batch.

Nutrition

Calories: 607kcal | Carbohydrates: 29g | Protein: 26g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 951mg | Potassium: 847mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1329IU | Vitamin C: 30mg | Calcium: 109mg | Iron: 2mg

by 2 Comments

Jamaican Meatloaf

This Jamaican meatloaf has savory beef filling tucked into soft, slightly sweet coconut bread and baked until golden. They’re cozy, handheld, and so satisfying.

Jamaican meatloaves on baking sheet with one meatloaf broken in half

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

I grew up on Jamaican beef patties, the flaky kind you grab two of at the bakery. Then I tried a meatloaf from a Jamaican bakery, and I was so impressed. It's the same Jamaican seasoned beef, baked into a soft pillow of bread rather than a crisp pastry.

It is less intimidating than making patties from scratch. The bread dough is far more hands-off than the pastry dough, so there is no fussing with cold butter or flaky layers. You season and simmer the beef, let a simple dough rise, then wrap and bake. I make a batch on a slow weekend, along with my other favorite Jamaican recipes for a bigger spread.

Happy Baking,

Tanya

Jamaican meatloafs on baking pan

Jamaican Meatloaf at a Glance

Best for a handheld lunch, weekend baking, or a make-ahead batch

  • Prep: 30 minutes active, Rise 1 ½ to 2 ½ hours
  • Bake: about 20 minutes
  • Servings: 8 meatloaves
  • Good to know: Filling can be made a day ahead, and the heat is yours to control with the Scotch bonnet

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the filling

  • Onion, green onions, garlic, Scotch bonnet, and thyme. Your fresh seasoning, blitzed into a rough paste so it melts into the beef. Use habanero peppers if you can't find scotch bonnet peppers, or use a little scotch bonnet pepper sauce.
  • Lean ground beef. Go lean, around 90/10, since the fat has nowhere to drain once it is sealed in.
  • All-purpose seasoning, sugar, salt, allspice, and nutmeg. 
  • Beef broth and ketchup. They simmer the beef down into a thick, saucy filling.
  • Browning: A few drops give that deep brown color.
  • Plain dry breadcrumbs. Stirred in at the end to bind the filling so it holds together when you wrap it.

For the bread

  • All-purpose flour. Spoon and level it, or weigh it, so the bread does not bake up dense.
  • Instant dry yeast, salt, and sugar.
  • Unsweetened canned coconut milk. Full-fat from a can.
  • Unsalted butter, divided. Half goes in the dough, half gets rubbed over the loaves hot for a soft, glossy top.

How to Make Jamaican Meatloaf

Make the filling

Blitz the onion, green onions, garlic, and Scotch bonnet until almost a paste. Add the ground beef to a medium-sized saucepan, and stir in the processed vegetables. Simmer for a few minutes, stirring occasionally until the beef turns brown. Add thyme, all-purpose seasoning, sugar, salt, allspice, and nutmeg. Simmer for about 20 minutes, stirring occasionally. Most of your liquid will have evaporated, but some will remain. Stir in the browning.

Add breadcrumbs and water to a bowl and stir. Add this to the beef mixture and quickly stir. Allow to simmer for 1-2 minutes, stirring occasionally. Remove the beef mixture from the heat and cool completely before using. Tip: Allow it to cool for 10 minutes on the counter before transferring it to the refrigerator to cool completely.

process image of meat for jamaican meatloaf being cooked

Make the dough

Stir together the flour, yeast, salt, and sugar. Pour in the water and coconut milk to form a shaggy dough, work in 2 tablespoons of softened butter, then knead until smooth, elastic, and slightly sticky. Let it rise in a greased bowl until doubled, 1 to 2 hours.

a collage of dough being made

Shape and fill

Punch down the risen dough to release the air, then divide it into 8 pieces and roll each into a circle about 7 inches (18 cm) in diameter. Place about ¼ cup of cold filling on one half, leaving a clean border, then fold over into a half-moon and press the edges firmly to seal.

dough being stuffed with meat mixture

Bake and finish

Place the shaped loaves on a baking sheet and let them rise for about 30 minutes, then bake at 350°F (175°C) for 18 to 20 minutes, until lightly golden. Remove from the oven. While still hot, rub the tops with the remaining 2 tablespoons of softened butter for that soft, glossy bakery finish. Serve and enjoy.

baked meatloaves on baking sheet

Tanya's Top Tips

  • Chill the filling until completely chilled. Warm filling tears the soft dough and refuses to seal. I like to spread my filling on a sheet pan, it will cool quicker.
  • Seal those edges. Press firmly all the way around so they do not pop open.
  • Butter while hot. Rubbing it on straight out of the oven softens the tops and gives them that shine.
hand holding meatloaf that has been broken in half

Variations

  • Adjust the Scotch bonnet from one to two peppers, or seed them for a milder bite.
  • Lay a slice of cheese over the filling before folding. The cheese-and-beef combo is a patty shop classic.
  • Use seasoned ground chicken or turkey, or lean the filling toward curry.
  • The same soft bread can also be filled with callaloo, ackee, or a seasoned vegetable mix.

Storage, Reheating, and Freezing

  • Make ahead: The filling can be made up to 1 day in advance. Cover and refrigerate until fully chilled and firm enough to portion.
  • Fridge: Keep baked Jamaican meatloaves in an airtight container in the fridge for up to 3 days. Let them cool completely before covering, so excess steam doesn’t make the bread soggy. When ready to eat, reheat in a 350°F (175°C) oven until warmed through, about 10 to 15 minutes, depending on size.
  • Freeze: Cool the baked meatloaves completely, then place them on a baking sheet and freeze just until firm, 1 to 2 hours. Wrap each one tightly in plastic wrap or foil, then place in a freezer bag or airtight container and freeze for up to 2 to 3 months. Reheat straight from frozen on a baking sheet in a 350°F (175°C) oven until hot in the center, about 30-40 minutes, or thaw overnight in the fridge first for slightly faster, more even reheating.
Why don’t you brown the ground beef separately first?

I skip browning the beef because I want a very soft, finely textured filling instead of chunky crumbles. Cooking the beef from raw in the seasoned mixture lets it stay tender and saucy, so it nestles into the bread instead of turning firm and crumbly.

I hope you enjoy these meatloaves as much as we do.

Jamaican meatloaves on baking sheet with one meatloaf broken in half
Print Recipe
5 from 1 vote

Jamaican Meatloaf Recipe

Soft coconut bread wrapped around a well-seasoned, saucy ground beef filling and baked until lightly golden.
Prep Time30 minutes
Cook Time40 minutes
Rising Time1 hour 40 minutes
Total Time2 hours 50 minutes
Course: Appetizer
Cuisine: Caribbean, Jamaican
Keyword: jamaican meatloaf
Servings: 8
Calories: 415kcal
Author: Tanya Harris

Ingredients

For the filling

  • ½ medium yellow onion roughly chopped
  • 2 green onions roughly chopped
  • 3 garlic cloves roughly chopped
  • 1 to 2 Scotch bonnet peppers roughly chopped
  • 1 pound lean ground beef
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon all-purpose seasoning
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups beef broth
  • 1 tablespoon ketchup
  • 1 teaspoon browning optional
  • ⅓ cup plain fine dry breadcrumbs
  • ⅓ cup water

For the coco bread

  • 3 cups all-purpose flour 390 grams
  • 2 ¼ teaspoons instant dry yeast 1 packet
  • 1 teaspoon salt
  • 4 tablespoons granulated sugar
  • ¼ cup warm water
  • 1 cup canned unsweetned coconut milk well shaken and stirred
  • 4 tablespoons unsalted butter softened, divided
US Customary - Metric

Instructions

Make the filling

  • Add the onion, green onions, garlic, and Scotch bonnet to a food processor and process until almost a paste. Set aside.
  • Add the ground beef to a medium-sized saucepan, and stir in the vegetable paste, stirring to break up any clumps. Simmer for a few minutes, stirring occasionally until the beef turns brown. Add thyme, all-purpose seasoning, sugar, salt, allspice, and nutmeg. Reduce the heat to medium and simmer for about 20 minutes, stirring occasionally. Most of your liquid will have evaporated, but some will remain. Stir in the browning.
  • Add breadcrumbs and water to a bowl and stir. Add this to the beef mixture and quickly stir. Allow to simmer for 1-2 minutes, stirring occasionally. Remove from the heat, taste and adjust salt if needed, then cool to room temperature and refrigerate until completely cold. The filling should be thick, moist, and hold together when scooped.

Make the bread and assemble

  • In the bowl of a stand mixer or a large mixing bowl, combine the flour, yeast, salt, and sugar and stir to blend. Pour in the water and coconut milk and stir until a shaggy dough forms, then add 2 tablespoons of the softened butter and mix until incorporated.
  • To knead with a stand mixer, switch to the dough hook and knead on low speed for 6 to 8 minutes, until the dough is smooth, elastic, and slightly sticky. To knead by hand, turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, elastic, and slightly sticky.
  • Shape the dough into a ball and place in a lightly greased bowl, turning to coat. Cover and let rise in a warm spot until doubled in size, 1 to 2 hours.
  • Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface, gently press out the air, and divide into 8 equal pieces. Shape each piece into a ball, then roll each one into a 7-inch circle.
  • Place about ¼ cup of cold beef filling on one half of each circle, leaving a clean border. Fold the empty half over the filling to form a half-moon and press the edges firmly to seal.
  • Arrange on the prepared baking sheet, cover loosely with plastic wrap or a clean kitchen towel, and let rise for about 30 minutes, until slightly puffed.
  • Bake for 18 to 20 minutes, until lightly golden on top and lightly browned on the bottom. Remove from the oven and, while still hot, rub the tops with the remaining 2 tablespoons softened butter. Let cool slightly before serving warm.

Notes

Make ahead: The filling can be made a day ahead and refrigerated until cold and firm enough to portion.
Storage: Refrigerate leftover meatloaves in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.

Nutrition

Calories: 415kcal | Carbohydrates: 48g | Protein: 19g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 870mg | Potassium: 430mg | Fiber: 3g | Sugar: 9g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 5mg

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Easy Air Fryer Asparagus (Ready in 10 Minutes)

This air fryer roasted asparagus is a breeze to make. Seasoned with garlic, lemon pepper, and salt, it's the best way to cook this vegetable, and it's super tasty!

The aspsargus half way through cooking.
close up Tanya holding bowl

As a fan of asparagus, I had to share one of my favorite ways to cook this vegetable...air frying!

Ready in 10 minutes and made with just a few simple ingredients, this vegetable side dish is versatile and pairs well with so many mains.

This air-fried asparagus is low-carb, low-calorie, vegan, and gluten-free.

For more air fryer vegetable recipes, be sure to try my marinated vegetables and air-fried carrots.

Featured Review

So glad we found this recipe.....so simple but so GREAT. 

- Jim

Air Fryer Asparagus at a Glance

  • Best for: a fast, healthy weeknight side that goes with almost any main
  • Prep time: 3 minutes
  • Cook time: 7 minutes
  • Total time: 10 minutes
  • Serves: 4

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Asparagus: Reach for spears that are firm and straight, with tightly closed tips and a smooth surface. Skip anything limp or wilted. Medium spears are the easiest to work with. Thin ones cook faster, and thick ones take a little longer (and may need peeling, more on that below).
  • Avocado oil: I like it here because it has a high smoke point and a neutral flavor, so it crisps the spears without overpowering them. Olive oil, canola oil, and vegetable oil all work well, too.
  • Garlic powder: Coats every spear evenly, which fresh garlic doesn't always do in the air fryer.
  • Lemon pepper seasoning: This does a lot of the flavor work. I like my homemade lemon pepper seasoning, but store-bought is fine as well.
  • Fresh lemon: A squeeze right after cooking wakes everything up.
  • Kosher salt: To taste, at the end. If you don't have kosher salt, fine sea or table salt works too, just use a little less.
  • Want it cheesy? Sprinkle freshly grated Parmesan over the spears in the last 2 minutes of cooking. It melts into a crispy, savory finish. (Leave it off to keep things vegan and dairy-free.)
The ingredients to make the recipe.

How to make air fryer asparagus

Prep the asparagus

Rinse the spears and pat them dry. Trim off the woody ends, either by cutting about an inch off the bottom or bending a spear until it snaps at its natural break point. If your spears are thicker than ½ inch (1.3 cm) at the base, peel the lower half with a vegetable peeler so they don't turn out tough. Preheat your air fryer to 380°F (193°C).

How to prepare the asparagus.

Season it

Add the asparagus, avocado oil, garlic powder, and lemon pepper to a bowl and toss until every spear is coated.

Asparagus stems being seasoned in a bowl.

Air Fry

Lay the asparagus in the air fryer basket in a single layer. Cook at 380°F (193°C) for 7 to 9 minutes, tossing halfway through, until the spears are tender-crisp with lightly browned tips. If your basket is on the small side, work in batches, so you don't crowd them.

Squeeze fresh lemon over the top and season with kosher salt to taste. Serve right away while the tips are still crisp.

Asparagus in the air fryer basket ready to be cooked.
The cooked asparagus in the air fryer basket.

Tanya's Top Tips

  • Keep it to a single layer. Crowding the basket steams the asparagus instead of crisping it. Batches are worth the extra couple of minutes.
  • Match the thickness. Try to cook spears of similar size so they finish at the same time. Thinner spears can be done closer to 7 minutes, thicker ones closer to 9.
  • Peel the thick ones. If the base is thicker than ½ inch (1.3 cm), peel the lower half. It makes a real difference in texture.
  • Pat them dry first. Dry spears hold the oil and seasoning better and crisp up faster.
  • Toss halfway. It's the easiest way to get even cooking from tip to base.

How to buy the best asparagus

Your asparagus should be as fresh as possible. The stems should be firm to the touch and stand up straight, not limp or wilted. The tips should be closed tightly to the stem and the surface should be smooth.

What do you serve it with?

This air fryer asparagus is great with so many dishes and it's a great accompaniment to any weeknight meal. It's great to serve with chicken, fish, steak and so many more dishes. try it with:

Asparagus served on a plate with slices of lemon.

Storage, Reheating, and Freezing

  • Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
  • Reheating: The air fryer is your best bet. Reheat at 400°F (204°C) for 2 to 3 minutes, keeping an eye on it since it warms fast. You can also microwave it with a damp paper towel on top for 20 to 30 seconds, though you'll lose some of the crispness.
  • Freezing: I don't recommend freezing cooked asparagus. It holds a lot of water and tends to come out limp and watery once thawed. This one is best made fresh.

FAQs

Do you have to peel asparagus?

Only the thick ones. If a spear is thicker than ½ inch (1.3 cm) at the base, peeling the lower half keeps it from being tough and stringy. Thin and medium spears don't need it.

Can I use frozen asparagus?

I haven't tested it myself, so I can't promise the result. The flavor should be similar, but my guess is the texture would come out softer and a little mushier than fresh.

More Easy Side Dishes

Asparagus in the air fryer basket ready to be cooked.
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4.72 from 7 votes

Easy Air Fryer Asparagus Recipe

Delicious and healthy, this simple roasted asparagus side dish is a breeze to make in your air fryer. Seasoned with garlic, lemon and salt.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: air fried asparagus, air fryer asparagus recipe, best way to cook asparagus
Servings: 4 servings
Calories: 86kcal
Author: Tanya Harris

Ingredients

  • 1 lb asparagus cut and peeled if necessary
  • 2 Tablespoon avocado oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon lemon pepper seasoning
  • Squeeze of lemon juice
  • Kosher Salt to taste

Instructions

  • Preheat the air fryer to 380 degrees Fahrenheit.
  • Place asparagus, avocado oil, garlic powder, lemon pepper seasoning in a bowl and toss to combine.
  • Place in the preheated basket and cook for 7-9 minutes, until tender and tossing halfway.
  • Squeeze with lemon and season with additional salt to taste

Video

Notes

  • You’ll want to cut the woody ends of the asparagus. I suggest peeling larger asparagus as they can be tough on the ends. If the asparagus bottom is ½ inch or larger, I cut and peel it.
  • Thinner asparagus will cook quicker than thicker asparagus. 

Nutrition

Calories: 86kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

This post was originally published on January 26, 2021. It has been updated with new information.

by 2 Comments

Easy Homemade Sweet and Sour Sauce

This homemade sweet and sour sauce comes together in a single small saucepan using pantry staples. It's glossy, tangy, just sweet enough, and ready in about ten minutes.

spoon lifting up sweet and sour sauce from a bowl with egg rolls and pineapple in the back

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

I started making sweet and sour sauce at home for one simple reason, I wanted something to dunk my egg rolls. This was the sauce I made as a kid, but back then, it was just ketchup, sugar, and vinegar. It was aight. This version is so much better.

Both of my kids gave this recipe a thumbs up, which almost never happens at the same time. Now it shows up on takeout night next to General Tso's shrimp and a big bowl of crab fried rice, and it gets used up every single time. And if you want this sauce on chicken, you'll love my sweet and sour chicken.

Happy Cooking,

Tanya

Sweet and Sour Sauce at a Glance

  • Best for: dipping, glazing, takeout nights
  • Yield: about 1½ cups
  • Prep: 5 min 
  • Cook: 8 to 10 min
  • Total: 15 min
  • Texture: smooth and pourable, no chunks
  • Easily doubled, and it keeps in the fridge so you can make it ahead.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Ingredients for sweet and sour sauce on table.
  • Ketchup: This is the base, and where most of the color and body come from.
  • Granulated sugar. The sweet side of sweet and sour. You can scale it back a touch if you like it tangier.
  • White vinegar. The sour side and the tang that makes it taste like takeout. Rice vinegar or apple cider vinegar will also work and give a slightly softer bite.
  • Pineapple juice. A little goes a long way and gives that subtle fruity note you get from the restaurant version. The juice from a can of pineapple is perfect for this.
  • Garlic powder and ginger powder. Warmth and a little savory depth in the background.
  • Cornstarch and cold water. Whisked together into a slurry, this is what thickens the sauce to that glossy, spoon-coating finish.

How to Make Sweet and Sour Sauce

Whisk together the base and simmer

Add the ketchup, sugar, garlic powder, ginger powder, white vinegar, and pineapple juice to a small saucepan. Whisk until the sugar starts to dissolve and everything looks evenly combined.

Set the pan over medium heat and bring the mixture up to a gentle simmer.

whisk stirring ingredients in pot
sauce simmering on stove

Thicken the sauce

In a separate small bowl, whisk the cornstarch with the cold water until completely smooth, with no lumps.

Once the sauce is gently simmering, slowly drizzle in the slurry while whisking constantly. Keep cooking and stirring until the sauce looks glossy and just thick enough to lightly coat the back of a spoon while still pouring easily, usually only a minute or two.

spoon holding up sweet and sour sauce

Taste and adjust

Take the pan off the heat and taste. If it leans too sweet for you, whisk in a little more vinegar. It will thicken just slightly more as it cools.

hand holding up sweet and sour sauce with spoon

Tanya's Top Tips

  • Go by look, not the timer. The sauce is done when it turns glossy and coats the back of a spoon. That cue matters more than an exact number of minutes.
  • Keep the slurry lump free. Whisk the cornstarch and cold water until totally smooth before it goes in, and drizzle it in slowly while whisking.
  • It firms up as it cools. Pull it off the heat while it is still a touch looser than you want. A splash of water or pineapple juice brings it right back if it sets up too thick.
  • Adjust to your taste. More vinegar for tang, a little more sugar for sweet. Balance it to the way your family likes it.
spoon lifting out sweet and sour sauce out of serving dish

Variations

  • Make it spicy. A pinch of red pepper flakes, or a little of the scotch bonnet I keep on hand, adds heat without changing the base.
  • More tang, less sweet. Cut the sugar slightly and lean on the vinegar for a sharper, brighter sauce.
  • Swap the juice. Out of pineapple juice? Orange juice will get you a similar fruity note, though the flavor will shift a little.

What to Serve With Sweet and Sour Sauce

This is a dip and a glaze, so it stretches across a whole table. A few of my favorite ways to use it:

Storage, Reheating, and Freezing

  • To store, let the sauce cool, then keep it in an airtight jar or container in the fridge for up to two weeks.
  • To reheat, warm it gently on the stovetop or in short bursts in the microwave. It will be thick straight from the fridge, so whisk in a splash of water or pineapple juice to bring it back to a pourable sauce.
  • To freeze, I do not recommend it. Cornstarch-thickened sauces can turn watery or separate after thawing, so this one is best made fresh and kept in the fridge.

FAQs

Why is mine not bright red like the restaurant version?

The color here comes entirely from ketchup, so it lands as a natural deep red rather than the neon shade some takeout spots use. If you want that classic takeout red, stir in a drop or two of red food coloring off the heat. It changes the look, not the taste.

Can I make it without cornstarch?

Cornstarch is the easiest thickener, but arrowroot or potato starch work the same way as a slurry in equal amounts. I would skip flour here, since it can leave the sauce cloudy.

I hope you like this sweet and sour sauce recipe as much as we do. If you've made this recipe or any other recipe on my website, please leave a comment below. We greatly appreciate it.

spoon lifting up sweet and sour sauce from a bowl with egg rolls and pineapple in the back
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5 from 1 vote

Sweet and Sour Sauce Recipe

A quick homemade sweet and sour sauce that tastes like takeout. Glossy, tangy, and just sweet enough for dipping or glazing.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: Chinese
Keyword: sweet and sour sauce, sweet and sour sauce recipe
Servings: 12 servings
Calories: 49kcal
Author: Tanya Harris

Ingredients

  • ½ cup ketchup
  • ½ cup granulated sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder
  • ½ cup white vinegar
  • ¼ cup pineapple juice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Whisk the ketchup, sugar, garlic powder, ginger powder, white vinegar, and pineapple juice together in a small saucepan until the sugar starts to dissolve.
  • Set the pan over medium heat and bring to a gentle simmer, stirring occasionally so nothing sticks to the bottom.
  • In a separate small bowl, whisk the cornstarch and cold water until completely smooth with no lumps.
  • Slowly drizzle the slurry into the simmering sauce while whisking constantly. Cook, stirring, until the sauce turns glossy and lightly coats the back of a spoon but still pours easily, about 1 to 2 minutes. If it tightens too much, whisk in a splash of water or pineapple juice.
  • Remove from the heat and taste. If it is too sweet, whisk in a little more vinegar. The sauce thickens slightly more as it cools but should stay pourable.

Notes

  • The sauce is ready when it turns glossy and coats the back of a spoon. Go by the look more than the time.
  • Store cooled sauce in an airtight container in the fridge and loosen with a splash of water when reheating.
  • This yields about 1 ½ cups of sauce. 

Nutrition

Calories: 49kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 91mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg

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Classic Jamaican Hard Dough Bread (Hardo Bread Recipe)

Jamaican hard dough bread, also called hardo bread, is dense, tight-crumbed, and perfect for slathering with butter. It's a Caribbean staple.

Tanya holding Jamaican hardough bread

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Tanya holding hardo bread.

Growing up, hard dough bread was always in our house. We never baked it ourselves back then; it was a ritual to get it fresh from the local bakery, always bringing home a single, heavy loaf that we’d have to carefully slice up ourselves at the counter.

If you've never had true hard dough bread, you should know it is much denser than regular sandwich bread. Because it has that tight, sturdy crumb, it is absolutely perfect for slathering with plenty of butter, even when it's completely untoasted, and nothing beats using a thick slice to soak up every last drop of rich curry or brown stew gravy from your plate.

Happy Baking,

Tanya

Hard Dough Bread at a Glance

  • Prep Time: 20 minutes
  • Bake Time: 30 minutes
  • Additional Time (Rising/Cooling): 2 hours
  • Servings: 1 large loaf
  • What This Is Good For: Slathering with room-temperature butter, making robust breakfast sandwiches, or wiping your plate clean of savory stews and gravies.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Bread Flour: Bread flour is essential for this recipe because its higher protein content develops the strong gluten network that gives the loaf its traditional heavy, chewy texture. If you don't have bread flour, you can use all-purpose flour. However, because it has less protein, your loaf will turn out noticeably lighter and softer, moving away from that classic, tight, hard dough style. But it'll still be delicious.
  • Instant Yeast & Sugar: A single packet of instant yeast gets things moving, while a couple of tablespoons of granulated sugar add just a hint of that subtle background sweetness the bread is famous for.
  • Unsalted Butter: Use softened butter in the dough, so it incorporates smoothly without leaving large streaks or lumps. We also reserve a tablespoon of butter to brush over the hot crust right out of the oven for that classic bakery finish.
  • Warm Water: You want this comfortably warm, not hot. If it’s too hot, you’ll kill the yeast, and if it’s too cold, you’ll be waiting all day for that bread to rise. Getting the temperature right from the start means the yeast can just do its thing.

How to make Hard Dough Bread

Mix the Dry Ingredients and Hydrate

In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast. Add the 2 tablespoons of softened unsalted butter. Use a wooden spoon to work the butter directly into the dry flour mixture, stirring and pressing it against the sides of the bowl until it breaks down into small, even bits and the flour looks slightly clumpy.

Pour in the water and stir with your wooden spoon until a shaggy dough forms and no dry patches of flour remain. The dough will still look shaggy and unformed before it goes into the mixer.

shaggy dough in bowl

Knead Until Supple and Smooth

You can knead the dough by hand or with a stand mixer. A stand mixer is my preferred method, but with a strong arm and patience, you can knead it by hand.

To Use a Stand Mixer: Transfer the shaggy dough to a mixer bowl fitted with a dough hook. Mix on low speed for 6 to 8 minutes until the dough pulls away from the sides and forms a smooth, cohesive ball.

To Knead by Hand: Turn the shaggy dough out onto a lightly floured surface and knead vigorously for 8 to 10 minutes until it forms a smooth, elastic ball that is supple and offers resistance when pressed.

hand holding dough after mixing in bowl

The First Rise

Place the dough ball into a lightly oiled bowl, turning it over once to ensure the top is coated. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise at warm room temperature until it is close to doubled in size, about 1 to 1 ½ hours. Gently deflate the risen dough and turn it back out onto a lightly floured surface.

dough being placed on counter after first rise

Roll and Shape Tightly

Using a rolling pin or your hands, pat and roll the dough into a neat rectangle. To get that classic, tight, hard dough crumb, roll the dough up as tightly as possible from the long side into a snug, dense log. Pinch the long seam and both ends firmly closed to keep the shape taut.

rolling pin rolling out dough
hand rolling dough into log

The Second Rise

Place the shaped log seam-side down into a greased 9x5-inch loaf pan. Cover it lightly and let it rise a second time, about 45 to 75 minutes. Because this bread is so heavy and dense, do not expect it to crown high above the pan. You are ready to bake when the dough fills out the corners of the pan, rises just to or slightly below the rim, and springs back slowly when poked gently.

dough in bread pan
bread after rising in pan

Bake Until Golden

Preheat your oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until the top is a beautiful pale golden color. If the top is browning too quickly during the last few minutes, tent it loosely with aluminum foil. Bread should reach an internal temperature of 190°F to 200°F (88°C to 93°C).

baked hard dough bread on cutting board

Butter the Crust and Cool Completely

Remove the hot loaf from the oven and immediately take it out of the pan, placing it onto a wire cooling rack. While it is piping hot, take the remaining 1 tablespoon of butter and brush it generously over the top and sides of the loaf. Let the bread cool completely on the rack before slicing so the dense crumb has time to set properly without getting gummy.

hardough bread cooling on rack with melted butter on top

Tanya's Top Baker Tips for Perfect Hard Dough Bread

  • Use bread flour for the best results. Bread flour has a higher protein content, which results in a tighter crumb. If using all-purpose flour, keep in mind that you may need to use a little less water, as bread flour absorbs more liquid.
  • Traditional doneness cues include an evenly golden-brown crust and a hollow sound when the bottom is tapped.

How to Store Hard Dough Bread

Hard dough bread keeps well thanks to its fat and sugar content, but proper storage is key to maintaining that perfect, dense texture. One classic trick my mom taught me: keep the end crusts attached to the loaf as you slice it. Leaving those ends pushed tightly against the cut side of the bread blocks the airflow and keeps the inside soft. If you throw those ends away, the exposed bread will turn rock-hard.

On the Counter: Wrap the cooled loaf tightly in plastic wrap or a bread bag and store at room temperature for 3 to 4 days away from direct sunlight.

In the Freezer: Wrap tightly in plastic, then in aluminum foil or a freezer bag, and freeze for up to 2 to 3 months.

To Thaw: Defrost at room temperature, right inside the wrapping, to keep it from drying out, then toast or warm the slices in the oven to refresh them.

hard dough bread on cutting board with slices cuts

FAQ

What is hard dough bread?

Hard dough bread is a Caribbean loaf known for its firm dough, dense texture, and tight crumb. The name refers to its sturdier structure compared with softer sandwich breads.

I hope you enjoy this hard dough bread recipe as much as we do. For more Jamaican baked goods, check these out.

Tanya holding Jamaican hardough bread
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Hard Dough Bread Recipe

Jamaican hardough bread is dense, slightly sweet, with a tight, chewy crumb. A Caribbean bakery classic from simple pantry ingredients.
Prep Time20 minutes
Cook Time30 minutes
Rising Time2 hours
Total Time2 hours 50 minutes
Course: Bread
Cuisine: Caribbean
Keyword: hard do bread, hardough bread
Servings: 8 people
Calories: 221kcal
Author: Tanya Harris

Equipment

Ingredients

  • 3 cups bread flour 420 grams
  • 1 ⅛ cup warm water this equals 1 cup + 2 tablespoons of water
  • 1 packet instant yeast 2 ¼ teaspoons or 7 grams
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 3 tablespoons unsalted butter divided

Instructions

  • In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast. Add the 2 tablespoons of softened unsalted butter. Use a wooden spoon to work the butter directly into the dry flour mixture, stirring and pressing it against the sides of the bowl until it breaks down into small, even bits and the flour looks slightly clumpy.
  • Pour in the water and stir with your wooden spoon until a shaggy dough forms and no dry patches of flour remain. The dough will still look shaggy and unformed before it goes into the mixer.
  • To Use a Stand Mixer: Transfer the shaggy dough to a mixer bowl fitted with a dough hook. Mix on low speed for 6 to 8 minutes until the dough pulls away from the sides and forms a smooth, cohesive ball that holds its shape cleanly. To Knead by Hand: Turn the shaggy dough out onto a lightly floured surface and knead vigorously for 8 to 10 minutes until it forms a smooth, elastic ball that is supple and offers resistance when pressed.
  • Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning once to coat. Cover and let rise at warm room temperature until close to doubled in size, about 1 to 1 ½ hours. Gently deflate the risen dough and turn it back out onto a lightly floured surface.
  • Using a rolling pin or your hands, pat and roll the dough into a neat rectangle. To get that classic, tight, hard dough crumb, roll the dough up as tightly as possible from the long side into a snug, dense log. Pinch the long seam and both ends firmly closed to keep the shape taut.
  • Place the log seam-side down in a greased 9x5-inch loaf pan. Cover lightly and let rise a second time, about 45 to 75 minutes, until the dough fills out the pan, rises just to or slightly below the rim, and springs back slowly when gently pressed.
  • Preheat your oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until pale golden and the loaf sounds hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with aluminum foil. Bread should reach an internal temperature of 190°F to 200°F (88°C to 93°C).
  • ​Remove the loaf from the pan immediately and place it on a wire cooling rack. While piping hot, brush the top and sides generously with the remaining 1 tablespoon of butter. Let the bread cool completely before slicing so the dense crumb sets properly.

Video

Notes

  • If using all-purpose flour instead of bread flour, use a little less water to start, since all-purpose flour absorbs less liquid. The loaf will bake up softer and lighter, with a less chewy, less traditional hard dough texture, but it will still be delicious.
  • Store the cooled, sliced loaf in an airtight bag at room temperature for 3-4 days. For longer storage, wrap the slices tightly and freeze them for up to 3 months; they can be pulled straight from the freezer and popped into the toaster.

Nutrition

Calories: 221kcal | Carbohydrates: 37g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 585mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Vitamin A: 132IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 0.4mg

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Vinegar BBQ Sauce (North Carolina Style)

How about:

This is the most delicious condiment for any BBQ! Easy to make and originating in North Carolina, this vinegar-based BBQ sauce is a delicious addition to any cookout table.

Vinegar BBQ sauce on a spoon.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

If you love pulled pork, this vinegar-based BBQ sauce needs to be in your fridge. It’s tangy, a little sweet, and ready in 15 minutes with pantry staples.

In North Carolina, BBQ is a big deal, and your sauce loyalty often depends on where you live. I’ve lived all over the state and tried it all, but vinegar-based sauces are still my favorite.

Eastern NC keeps it simple with vinegar, spices, and heat, with little to no sweetness. In the Piedmont, also known as the Lexington or Western North Carolina style, the sauce adds ketchup and a bit of sugar for a richer, more complex flavor. That’s the style this recipe follows. It’s still tangy, just with a little more depth.

Make it once, and you’ll never buy bottled again. Also, if you love BBQ, try my Jerk BBQ Sauce and Homemade BBQ Sauce!

Happy Cooking,

Tanya

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Apple cider vinegar — the backbone of this sauce. ACV gives it that signature tangy flavor and a slight natural sweetness that white vinegar doesn't have. However, if all you have is white vinegar, use it.
  • Water — thins it out to that classic pourable, mop-ready consistency.
  • Ketchup — this is what makes it Western NC style. It adds depth, a little sweetness, and body without making it thick and heavy.
  • Light Brown sugar — balances the acid.
  • Red pepper flakes — the heat. You control how much kick you want (more on that below).
  • Salt and black pepper — seasoning that ties everything together.
Ingredients to make the recipe.

How to make vinegar BBQ sauce

Add ingredients to a pot

Add ingredients to a medium-sized pot and place over medium heat. Bring to a simmer and allow to simmer over medium heat for 10-15 minutes.

The ingredients for the BBQ sauce in a pot.

Remove from heat

Remove from heat and allow to cool. Serve and enjoy or store in air tight container until ready to use.

Vinegar BBQ sauce on a spoon.

Can you make it ahead of time?

This vinegar BBQ sauce is best made at least a day ahead, and if you can, 3 to 4 days ahead. It can be used right away, but letting it sit will allow the flavors to develop further.

How do you store it?

Once made, let your sauce cool before transferring it to a sealable bottle or jar. It will keep well in the fridge for up to 3 weeks. It's best not to freeze and defrost it. The sauce can be used straight out of the fridge, or you can reheat it gently on the stovetop if you prefer.

Vinegar BBQ sauce in a glass jar.

Is it spicy?

This North Carolina-style BBQ sauce has a bit of a kick from the red pepper flakes, but it's not overly spicy. If you prefer it spicier, you can add a pinch of cayenne or add some hot sauce. If you don't like spice, reduce the amount of red pepper flakes or don't use them.

Serving Suggestions

This is delicious when poured onto cooked pulled pork and then served in a bun. You can also use it as a mop sauce while barbecuing. You could also pour it over some grilled chicken pieces. Serve it alongside your favorite sides like:

BBQ sauce in a glass jar.

Tanya's Top Tips

  • Simmer the sauce, but don't boil it.
  • If making ahead of time, let the sauce cool completely before storing.
  • The spices will settle to the bottom as it sits. You should shake it up every time you use it.

More Sauce Recipes

Vinegar BBQ sauce on a spoon.
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4.88 from 8 votes

Vinegar BBQ Sauce (North Carolina Style) Recipe

This North Carolina vinegar based BBQ sauce is tangy, bold, and ready in 25 minutes. Made with pantry staples like apple cider vinegar, ketchup, and brown sugar, it's the perfect sauce for pulled pork, grilled chicken, and more.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Condiment
Cuisine: American
Keyword: BBQ sauce with vinegar, North Carolina BBQ sauce, tangy homemade bbq sauce
Servings: 3 cups
Calories: 157kcal
Author: Tanya Harris

Ingredients

  • 2 cups apple cider vinegar
  • 1 ½ cup water
  • ½ cup ketchup
  • ⅓ cup brown sugar
  • 1 ½ teaspoon salt
  • 1 Tablespoon red pepper flakes
  • 1 teaspoon black pepper

Instructions

  • Add ingredients to a medium-sized pot and place over medium heat. Bring to a simmer and allow to simmer over medium heat for 10-15 minutes. Remove from heat and allow to cool.
  • Serve and enjoy.

Notes

  • Simmer the sauce, but don't boil it.
  • If making ahead of time, let the sauce cool completely before storing.
  • The spices will settle to the bottom as it sits. You should shake it up every time you use it.

Nutrition

Calories: 157kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1588mg | Potassium: 328mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1000IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg

This post was originally published on November 11th, 2021. It has been updated with new information.

by 4 Comments

Easy Peach Cobbler Recipe

This peach cobbler has a crispy biscuit topping over a thick, syrupy peach filling. It's made with canned peaches and pantry staples, and comes together with minimal effort.

peach cobbler in a bowl with vanilla ice cream on the side

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

tanya holding bowl and mixing

I've made a lot of cobblers over the years, and I can say with full confidence that this is the best peach cobbler I've ever had. The biscuit topping comes out crispy on top, soft underneath where it meets the peaches, and the filling's juices thicken and turn syrupy as it bakes. It's exactly what a cobbler should be.

I use canned peaches because they work year-round, and the quality is consistent. You can use fresh or frozen peaches as well.

If you love this kind of Southern dessert, check out my Slow Cooker Peach Cobbler for a hands-off version.

Happy Baking,

Tanya

Peach Cobbler at a Glance

  • Prep Time: 15 minutes
  • Bake Time: 40–50 minutes
  • Total Time: About 1 hour and 10 minutes (including cooling)
  • Serves: 6
  • Best For: Weeknight desserts, potlucks, year-round baking

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Peach Filling

  • Canned peaches (2 cans, 15 oz each) — one can drained, one undrained. That second can of juice is what gives the filling its syrupy texture.
  • Unsalted butter — melted in the baking dish first to coat the bottom.
  • Light brown sugar — adds a deeper sweetness than granulated and works well with the peach juice.
  • Vanilla extract — just enough to round out the flavor.
  • Ground cinnamon and nutmeg — warm spice that goes well with peaches.
  • Salt — just a pinch to balance the sweetness.

For the Biscuit Topping

  • All-purpose flour — the base of the topping.
  • Granulated sugar — sweetens the biscuit and helps it get golden on top.
  • Baking powder — gives the topping lift.
  • Salt — a little to balance the sugar.
  • Cold unsalted butter (cut into cubes) — this is key. Very cold butter is what creates that flaky, crumbly texture. If your butter gets warm, pop it back in the freezer for a few minutes before using.
  • Milk — brings the batter together.
Ingredients for Peach Cobbler on tray

How to Make Peach Cobbler

This is a straightforward bake. Mix the filling, make the topping, layer, and bake. Here's how it goes. Full directions can also be found in the recipe card below.

Prep the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish (an 8×8-inch works great).

Add the 3 tablespoons of butter directly to the dish and place it in the oven for a few minutes until melted. Remove and tilt the pan so the bottom is fully coated.

melted butter in baking dish

 Season the Peaches

In a large bowl, combine the peaches (1 can drained, 1 can with its juice), brown sugar, vanilla, cinnamon, nutmeg, and salt. Stir until the peaches are well coated.

Pour the peach mixture into the buttered baking dish and spread it into an even layer.

peaches in bowl being mixed with spices and sugar
peaches in baking dish in single layer

Make the Biscuit Topping

In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and work it into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Pour in the milk and stir just until a thick batter forms. Do not overmix; a few lumps are fine.

Milk being poured into flour
Mixing biscuit dough in glass bowl

Top and Bake

Drop the biscuit mixture in large spoonfuls over the peaches. Spread gently, leaving some gaps so the filling can bubble through. The batter will not cover the entire baking dish. Focus on covering the middle, and leave the edges exposed.

Bake for 40–50 minutes, until the topping is golden brown and set in the center and the filling is bubbling around the edges.

Putting wet biscuit dough on top of peaches in baking dish
Finished peach cobbler in baking dish

Cool and Serve

Let the cobbler cool for at least 15–20 minutes before serving. This gives the juices time to thicken up. Serve warm, ideally with a scoop of vanilla ice cream.

Peach cobbler in baking dish with peaches

Variations

  • Fresh peaches: If you want to use fresh peaches when they're in season, use about 4–5 medium peaches, peeled and sliced. Toss them with a little sugar and let them sit for 10 minutes to release their juices before using.
  • Frozen peaches: Thaw completely and drain some of the liquid before using.
  • Peach and blueberry: Add a handful of fresh or frozen blueberries to the peach filling for a fun variation.
  • Spice it up: Add a pinch of ground ginger or cardamom alongside the cinnamon for a more complex spice profile.

Serving Suggestions

  • Serve warm with a big scoop of vanilla ice cream.
  • A dollop of whipped cream also works well if you want something lighter. Try pairing it with my Rum Raisin Ice Cream for a fun twist.
  • This cobbler is good enough to eat on its own, but if you're serving a crowd, it pairs well alongside other Southern desserts.
Spoon picking up peach cobbler

Make Ahead and Storage

Storage: Let the cobbler cool completely, then cover the dish or transfer to an airtight container. It keeps in the refrigerator for up to 4 days. The topping will soften a bit over time, but the flavor is still great.

Freezing: You can freeze peach cobbler for up to 3 months. Cover tightly with plastic wrap and foil. Keep in mind that both refrigerating and freezing will soften the biscuit topping over time as it absorbs moisture from the filling. To get the best texture back, reheat in a 325°F (160°C) oven rather than the microwave. It won't fully crisp up again, but it helps. If the crispy topping matters to you, another option is to freeze just the peach filling and make a fresh biscuit topping when you're ready to bake.

Reheating: Reheat individual portions in the microwave for 60–90 seconds, or warm the whole dish in a 325°F (160°C) oven for about 15 minutes. To help crisp the topping back up, use the oven instead of the microwave.

Spoon picking up peach cobbler

Tanya's Top Tips

  • Keep your butter for the biscuits very cold. Cold butter is what gives the biscuit topping its texture. If your kitchen is warm and the butter starts to soften while you're working, pop the cubed butter in the freezer for 5–10 minutes before adding it to the flour.
  • A 2-quart baking dish (8×8-inch) is ideal. You can use a 9×9-inch dish, but the filling will be a little shallower. I wouldn't go smaller than that, or you risk overflow.
  • You can test the cobbler for doneness by sticking a toothpick into the biscuit topping. It should come out clean.

Related Recipes

I hope you love this peach cobbler as much as we do. If you're looking for more dessert recipes, try these:

peach cobbler in a bowl with vanilla ice cream on the side
Print Recipe
5 from 2 votes

Peach Cobbler Recipe

This peach cobbler has a buttery biscuit topping that bakes up crispy on top and tender underneath, with a thick, syrupy peach filling that bubbles up from below.
Prep Time15 minutes
Cook Time40 minutes
Resting Time15 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: peach cobbler, peach cobbler recipe
Servings: 6
Calories: 386kcal
Author: Tanya Harris

Ingredients

Peach Filling

  • 3 tablespoons unsalted butter
  • 2 (15 ounce) cans of peaches in fruit juice 1 can drained, 1 can undrained
  • ⅓ cup packed light brown sugar
  • 1½ teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt

Biscuit Topping

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter cut into cubes
  • ½ cup milk

Instructions

  • Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish (8×8-inch). Add butter to the dish and place in the oven for a few minutes until melted. Tilt to coat the bottom evenly.
  • Meanwhile, in a large bowl, combine peaches (1 drained, 1 with juice), light brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir until the peaches are well coated.
  • Carefully remove the baking dish from the oven. Pour peach mixture into the buttered baking dish and spread evenly.
  • In a separate bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Add cold cubed butter and work in with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
  • Pour in milk and stir just until a thick batter forms.
  • Drop biscuit mixture in large spoonfuls over the peaches. Gently spread over the peaches. The batter will not cover the entire baking dish. Focus on covering the middle, and leave the edges exposed.
  • Bake for about 40-50 minutes, until topping is golden brown and set and filling is bubbling around the edges.
  • Let cool for 15–20 minutes before serving. Serve warm, ideally with vanilla ice cream.

Video

Notes

  • Very cold butter makes a big difference in the topping texture. If your butter starts to soften, freeze it for a few minutes before using.
  • Do not drain both cans of peaches. The juice from one undrained can creates the syrupy filling.
  • Allow resting time before serving. The juices thicken as the cobbler cools.
  • Storage: refrigerate for up to 4 days; freeze for up to 3 months.

Nutrition

Calories: 386kcal | Carbohydrates: 63g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 257mg | Potassium: 211mg | Fiber: 1g | Sugar: 46g | Vitamin A: 446IU | Vitamin C: 0.02mg | Calcium: 102mg | Iron: 1mg

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Juicy Turkey Burgers Recipe 

This turkey burger recipe delivers everything you want in a burger: juicy patties, a golden crust, and bold seasoning in every bite.

turkey burgers on plate
Tanya holding two turkey burgers

I love a good burger. But sometimes I want to switch things up, and a turkey burger is my go-to.

The secret to these juicy turkey burgers is two things: the right fat ratio and grated onion. I use 85/15 ground turkey, which has enough fat to keep the patties moist. And I grate my onion so it melts right into the meat.

I love serving these with my Spicy Mayonnaise or Big Mac Sauce for a little extra something.

Happy Cooking,

Tanya

TURKEY BURGERS AT A GLANCE

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: About 35-40 minutes
  • Serves: 4
  • Best For: Weeknight dinners, meal prep, backyard cookouts


A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Ground Turkey - I use an 85/15 fat ratio when it comes to turkey burgers. You could go for leaner turkey if you prefer.
  • Finely Grated Onion - Grating the onion instead of chopping it means it blends into the meat and keeps the patty moist without any big chunks. You'll need about ¼ cup, which is roughly half a medium onion.
  • Plain Breadcrumbs - Acts as a binder to help the patties hold together.
  • Olive Oil - Added directly to the meat mixture for moisture and to help brown.
  • Ketchup - Adds a touch of sweetness and keeps the patties moist.
  • Seasonings - Worcestershire Sauce, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
  • For Serving (optional): Burger buns, lettuce, tomato, red onion, ketchup, Spicy Mayonnaise, Big Mac Sauce
ingredients for turkey burgers

Add the ingredients to a bowl


Add the ground turkey, grated onion, breadcrumbs, olive oil, ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper to a large bowl.

ground turkey with seasoning in bowl

Mix


Gently mix until just combined. Do not overmix - overworking the meat will make the patties tough.

mixed turkey meat in bowl with seasonings and breadcrumbs

Make the patties


Divide the mixture into 4 equal portions and shape into patties about ½ inch thick. Press a slight dimple into the center of each patty. This prevents the burger from puffing up while it cooks. Place the patties on a plate or baking sheet lined with parchment and refrigerate for 15-20 minutes. This step makes them easier to handle.

turkey burgers formed into patties

Cook the patties


Heat a large nonstick skillet over medium heat. Add a little oil to the pan if you prefer. Cook the patties 4-5 minutes per side, until browned, and the internal temperature reaches 165°F (74°C). Let rest 3-5 minutes before serving.

raw turkey burger patties in skillet
flipped and cooked turkey burgers in basket

Serve and Enjoy

Place your burger on burger buns (or lettuce wraps) and top with your favorite toppings. Serve and enjoy.

turkey burgers on plate

Tanya's Top Tips for the Best Turkey Burgers

  • Use 85/15 ground turkey. I know it's tempting to go extra lean, but the fat content is what keeps the patty from drying out. This isn't the place to skimp.
  • Don't skip the chill time. Refrigerating the patties before cooking helps them hold their shape, especially on the grill.
  • Use a meat thermometer. Turkey needs to reach an internal temperature of 165°F. There's no guessing with poultry.
  • You could also use the grill. Grill these burgers over medium heat for about 4-5 minutes per side, until the internal temperature reaches 165°F (74°C). Make sure your grill grates are clean and oiled before you put the patties on. Turkey sticks more than beef, and a stuck patty will fall apart when you flip it.

Serving Suggestions

On the side, Air Fryer French Fries or coleslaw are both great options. You can also swap the bun for a lettuce wrap to keep it lighter.

Make Ahead and Storage

  • Refrigerator: Cooked turkey burgers will keep in an airtight container in the fridge for up to 4 days.
  • Freezer: You can freeze uncooked patties for up to 3 months. Place them on a parchment-lined baking sheet to freeze until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator before cooking for best results.
  • Reheating: Reheat in a skillet over medium-low heat, adding a splash of water and a lid to steam. This helps keep them from drying out.
turkey burgers on plate
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5 from 3 votes

Turkey Burgers Recipe

These turkey burgers are juicy, well-seasoned, and easy to make in a skillet. Grated onion is the secret ingredient that keeps every patty moist.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: turkey burgers, turkey burgers recipe
Servings: 4
Calories: 339kcal
Author: Tanya Harris

Ingredients

  • 1 lb ground turkey 85/15
  • ¼ cup finely grated yellow onion about ½ medium onion
  • 2 tablespoons plain breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper

For Serving

  • 4 burger buns
  • Burger toppings tomato, red onion (optional), mayonnaise, pickles, etc.

Instructions

  • Add the ground turkey, grated onion, breadcrumbs, olive oil, ketchup, Worcestershire sauce, salt, garlic powder, onion powder, smoked paprika, and black pepper to a large bowl.
  • Gently mix until just combined. Do not overmix.
  • Divide into 4 equal portions and shape into patties about ½ inch thick, pressing a slight dimple in the center. Place on a plate or parchment-lined baking sheet and refrigerate for 15-20 minutes.
  • Heat a large nonstick skillet over medium heat. Add a little oil if needed. Cook patties 4-5 minutes per side, until browned and the internal temperature reaches 165°F (74°C). Rest 3-5 minutes before serving.
  • Serve on burger buns with your favorite toppings.

Notes

  • Use 85/15 ground turkey for the juiciest results. 
  • Store cooked burgers in an airtight container in the fridge for up to 4 days. Freeze uncooked patties for up to 3 months.
  • You could also use the grill. Grill these burgers over medium heat for about 4-5 minutes per side, until the internal temperature reaches 165°F (74°C).  Make sure your grill grates are clean and oiled before you put the patties on. Turkey sticks more than beef, and a stuck patty will fall apart when you flip it.

Nutrition

Calories: 339kcal | Carbohydrates: 28g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 962mg | Potassium: 452mg | Fiber: 1g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg

by 5 Comments

Jamaican Saltfish Fritters (Stamp and Go)

Crispy on the outside, soft and savory in the middle. These Jamaican saltfish fritters, also called stamp and go, come straight from my mom's kitchen.

saltfish fritters on plate

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Tanya holding a plate of saltfish fritters

We never called them "stamp-and-go" growing up. They were just frittas, and we usually had them for breakfast. I got my mom to actually write down her steps so I could share the recipe with you here.

Like my banana fritters, it comes together with a loose batter that fries up fast on the stovetop.

If you like cooking with saltfish, try my ackee and saltfish and callaloo and saltfish too.

Happy Cooking,

Tanya

Jamaican Saltfish Fritters at a Glance

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Serves: 6
  • Best For: Breakfast, snacks, appetizers, Caribbean spreads

Ingredients Needed for Saltfish Fritters

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Salted Fish (Cod) - Saltfish, also known as salted cod or salt cod, is a type of preserved fish that has been dried and cured. If you can't find salted cod, you can use fresh cod fish that has been cooked and flaked.
  • Flour - all-purpose flour is the base of the fritter.
  • Cold water - helps create the loose batter.
  • Fresh seasoning - green onions, tomato, and fresh thyme.
  • Scotch bonnet pepper - A popular ingredient found in many Jamaican recipes. It's optional if you want a little spice.
  • Seasoning - all-purpose seasoning and black pepper.
  • Oil - for frying. Use a high-heat oil like canola, vegetable, or avocado oil.
ingredients for saltfish fritters on white background

    How to make Saltfish Fritters

    Full recipe instructions with exact measurements are on the printable recipe card at the bottom of the post.

    Prepare the Salted Codfish

    Salted cod needs to be prepped before it goes into the batter. Rinse the saltfish, then place it in a large pot, cover with about 2 inches of water, and bring to a boil. Boil for 10-12 minutes, then drain to remove excess salt. Foam will rise to the top while it boils, so watch the pot so it doesn't boil over. Once the salt is out, flake the fish, and you're ready to go.

    You can also soak the salt cod in water for 24 hours, changing the water a few times. Once it's tender, boil for 4-5 minutes, drain, and flake.

    Fresh cod works too. Just season and bake the codfish, let it cool, then flake it into the batter.

    tongs lifting codfish out of boiling water in pot
    fritters shredded in bowl

    Prepare the fritter batter

    Chop your green onions, tomato, scotch bonnet pepper, and thyme, and place them in a large bowl along with the prepared codfish. Add the all-purpose seasoning and black pepper and stir until combined. Add all-purpose flour and stir.

    Slowly pour in the cold water and mix. The batter should easily slide off a spoon.

    saltfish batter pouring off spoon

    Fry the fritters

    Heat 1 ½ cups of oil in a large non-stick skillet over medium heat, to about 350°F. To test it, drop in a little batter. If it sizzles and rises right away, the oil's ready. Add the batter by spoonfuls, about ¼ of a cup per fritter. Once bubbles start to appear on the top and the bottom is golden brown, flip the fritter. This should take about 3-4 minutes per side.

    Remove the fritters from the skillet with tongs or a slotted spoon. Drain them on a wire rack. Serve them as is or serve them with a dipping sauce. I like to eat them as is.

    saltfish frying on stove in oil
    fried saltfish being picked up out of oil in skillet
    hand holding up saltfish fritter

    Frequently Asked Questions

    What to serve with saltfish fritters?

    This popular Jamaican appetizer is usually served as part of breakfast or a snack. You could serve them as part of a larger feast for friends and family. Serve them along with jerk chicken, jerk pork, cornmeal porridge, and more.

    Can these be made in an air fryer?

    To make these in an air fryer, reduce the liquid to thicken the batter a bit. It won't have the exact taste or texture of the fritters fried in oil.

    What is saltfish?

    Salted codfish, or salt fish, is a type of preserved seafood made by salting and then drying fish. The salt draws moisture from the fish, creating a firm texture that lasts for months or even years when stored properly.

    Saltfish can be found in International markets or online.

    Tanya's Notes on Saltfish Fritters

    • I use half a Scotch bonnet pepper in this recipe, which adds a little spice. Habanero pepper can be substituted for Scotch bonnet pepper, or simply left out. You can also use a hot pepper sauce.
    • The amount of water used will depend on the fritters' final results. Less water will yield a thicker, denser fritter, while more water will yield a thinner, crisper fritter.
    • The amount of salt added to this recipe will depend on how much salt was removed from the salted cod. Do not add additional salt until after you have fried and tasted one fritter.
    • I use a large 12-inch skillet for frying these fritters. If using a smaller skillet, like a 10-inch, you can use less oil, about 1 cup.

    A Likkle History of Saltfish Fritters

    Saltfish fritters, also known in Jamaica as stamp and go, are rooted in the long history of salted cod in the Caribbean. Many food writers connect them to older Spanish and Portuguese bacalao fritters that traveled across the Atlantic with the cod trade. The name “stamp and go” is widely believed to echo a British naval order to act fast, which suits a quick, hot snack you can eat on the move.

    hand breaking saltfish fritters apart

    I hope you enjoy these fritters as much as we do 🙂

    Other Jamaican Snacks

    saltfish fritters on plate
    Print Recipe
    5 from 4 votes

    Jamaican Saltfish Fritters Recipes

    If you're looking for a delicious and authentic Jamaican dish, look no further than these saltfish fritters. These golden fried fritters are savory and full of delicious Caribbean flavor.
    Prep Time15 minutes
    Cook Time10 minutes
    Total Time25 minutes
    Course: Breakfast
    Cuisine: Caribbean
    Keyword: codfish fritters, jamaican saltfish fritters, saltfish fritters
    Servings: 6 people
    Calories: 335kcal
    Author: Tanya Harris

    Ingredients

    • 12 oz dried salted fish
    • 3 green onions finely chopped
    • 1 large Roma tomato finely chopped
    • 1 teaspoon fresh thyme leaves removed from stem and chopped
    • ½ scotch bonnet pepper seeds removed and chopped (optional)
    • ¾ teaspoon black pepper
    • ¼ teaspoon all-purpose seasoning
    • 2 cups all-purpose flour
    • 1 ¼ - 1 ½ cup cold water*
    • Oil for frying about 1 ½ cup

    Instructions

    Prepare the saltfish

    • Rinse the saltfish. Place the salt fish in a large pot and cover with about 2 inches of water and bring it to a boil. Allow the saltfish to boil in the water for 10-12 minutes and then drain the water to remove excess salt.
    • You can also soak the salt cod in water for 24 hours, changing the water several times. Once it is fully soaked and tender, boil the codfish for 4-5 minutes, drain the cod, flake it into small pieces, and use it in your fritter batter.

    Prepare the fritter batter

    • Add prepared saltfish, green onions, roma tomato, thyme, scotch bonnet pepper, black pepper, and all-purpose seasoning to a bowl and mix until combined. Add all-purpose flour and stir until combined.
    • Slowly add water and stir until combined. The batter should easily slide off a spoon.

    Fry the fritter batter

    • Heat 1 ½ cups of oil in a large non-stick skillet over medium heat, to about 350°F. To test it, drop in a little batter. If it sizzles and rises right away, the oil's ready. Add batter by the spoonful, about ¼ cup each. Once bubbles start to appear on the top and the bottom is golden brown, flip the fritter. This should take about 3-4 minutes per side. Remove and serve.

    Notes

    • The amount of water used will depend on the fritters' final results. Less water will give a thicker, denser fritter while more water will give a thin, crispy fritter.
    • While boiling the saltfish, foam will form on the surface of the water. Watch closely to make sure the foam does not boil over the top of the pot.
    • To sub fresh fish in this recipe, season and bake the fresh codfish before using it in the fritter batter. If using fresh cod, you may need to add a little salt to the batter, about ½ teaspoon.
    • I use half a Scotch bonnet pepper in this recipe, which adds a little spice. Habanero pepper can be subbed for scotch bonnet pepper or simply leave it out. You can also use a hot pepper sauce.
    • The amount of salt added to this recipe will depend on how much salt was removed from the salted cod. Do not add additional salt until after you have fried and tasted one fritter.

    Nutrition

    Calories: 335kcal

    This post was originally published on May 1, 2022. It has been updated with new information and photos.