Kitchn and AOL may earn commission from links in this article.
Marcus Samuelsson has cooked in virtually every corner of the world. The eight times James Beard award-winning chef, activist, television personality, and cookbook author has lived in six different countries to date. And he infuses his Ethiopian and Swedish roots into everything he does, but also borrows a little inspiration from wherever he’s currently residing.
I recently traveled to the happy island of Aruba with the Aruba Tourism Authority where Chef Samuelsson was featured as a guest chef at Autentico, a food festival celebrating Aruba’s culinary culture. There, I got the chance to chat with him and taste some of the delicious dishes he prepared, such as smoked oxtail with fries and jerk goat with plantain puree.
Related: Melting Sweet Potatoes
“Goat is eaten all over Aruba. I worked closely with local chefs to explore traditional dishes and ingredients, taking inspiration from the island’s diverse culinary influences while putting our own twist on things,” Samuelsson says. “I think staying curious and being open to learning from different cultures is something every home cook can benefit from.”
Credit: Aruba Tourism Authority
But of course, his dishes come with his signature flavor and are always reflective of his background. “I always have berbere (more on the spice below) in there. We cure something with salt, so we always keep it Swediopian, that’s the vibes,” Samuelsson says.
In addition to berbere, his pantry is always stocked with “teff flour to make injera and fermented Ethiopian honey.” You can find out more on how to cook with the above ingredients in his latest cookbook, Back to Green: Rediscovering a World of Delicious, Healthy Eating that launched on October 20. The cookbook is focused on cooking with ingredients that are healthy and work in tandem with nature, and tap into foods that have historically been used by native people all across the world, such as fonio and soursop. “[It’s all about] how you can create delicious, healthy [food], do it with joy, and incorporate superfoods into your everyday cooking so you can feel better,” he said.
Given his expertise and wealth of culinary knowledge, I was curious to know how Chef Samuelsson approaches one of the most beloved comfort dishes of the season: beef stew. Here’s his spin:
Credit: Aruba Tourism Authority
How to Take Beef Stew to the Next Level
First of all, you don’t just have to use your standard chuck roast. “Oxtail is amazing to make beef stew because it gets really tender,” Samuelsson says. “I love cooking with oxtail because it’s an ingredient that keeps on giving. The more you cook it, the more tender and flavorful it becomes.” The fatty and gelatinous cut of beef also has strong roots in Caribbean culture, (specifically Jamaica) and is beloved for its buttery soft texture by many worldwide. “Whenever I travel, I ask a local where they like to eat and what they order. I can’t tell you the number of times and places where that dish in their favorite spot was oxtail. So, whenever I see it on a menu, I gravitate towards it,” he says, adding that he loves to cook with it wherever possible (hence why it was on the menu at Autentico).
Oxtail can definitely be pricey, (ranging from $8 to $18 per pound), so if it’s not in your budget, there’s another more affordable cut that really shines too. “Beef neck [is another] great cut to make beef stew,” says Samuelsson.
To ensure both cuts remain succulent and tender, Samuelsson says cooking them low and slow is the way to go. “For seasoning, I like to keep things pretty simple, but my go-to is usually berbere, a staple spice blend in Ethiopia that is incredibly versatile. You can use it on fish, veggies, and meat. It has a flavor profile similar to smoked paprika and is a great way to bring depth and flavor to slow cooked meats like these,” he says.
From there, you can keep it classic with whatever other accoutrements you’re throwing in the pot, but don’t be afraid to branch out depending on where you are, what time of year it is, or whatever inspiration you’ve gathered from your latest browse.
“For me, cooking should always be about making something delicious and finding joy in the process. I think it’s important not to overcomplicate things or feel like you have to stick to one way of preparing a dish,” Samuelsson says. “There are so many different culinary traditions to draw inspiration from, and sometimes incorporating a new ingredient or spice can bring a fresh perspective to something familiar.” So work with what you’ve got, try a new food, and stray from the recipe. You just might create something brilliant.
Further Reading
20 Impossibly Easy Dinners You Can Make with 3 Ingredients
12 Slow Cooker Drop Dinners That Practically Make Themselves
We Tried 8 Methods of Cooking Bacon and Found an Absolute Winner
