Jamaican pepperpot beef stew: Difference between revisions
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|DatePublished=30th June 2017 | |DatePublished=30th June 2017 | ||
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[[Image:Pepperpot_end_cooking.jpg|thumb|300px|right|A version with added beans at the end of 4 hours cooking]] | |||
[[Image:Pepperpot_start_cooking.jpg|thumb|300px|right|Pepperpot at the start of the cooking process]] | [[Image:Pepperpot_start_cooking.jpg|thumb|300px|right|Pepperpot at the start of the cooking process]] | ||
[[Image:Meat_coated_using_lock_and_lock_box.jpg|thumb|300px|right|Meat coated with seasoned flour (using Lock & Lock box)]] | [[Image:Meat_coated_using_lock_and_lock_box.jpg|thumb|300px|right|Meat coated with seasoned flour (using Lock & Lock box)]] | ||
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A spicy Jamaican / West Indian meat stew that is often served with [[Dumplings|dumplings]]. | A spicy Jamaican / West Indian meat stew that is often served with [[Dumplings|dumplings]]. | ||
This recipe is a very meaty version and I have included a small amount of [[Kidneys|kidneys]] for extra flavour. | This recipe is a very meaty version and I have included a small amount of chopped [[Kidneys|kidneys]] for extra flavour. | ||
Our other [[Pepperpot]] recipe has a much higher ratio of [[Vegetables|vegetables]], and would also be more economical. I think this is better though! | Our other [[Pepperpot]] recipe has a much higher ratio of [[Vegetables|vegetables]], and would also be more economical. I think this is better though! | ||
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===Variations=== | ===Variations=== | ||
I used 530g 1 pack of [[Stewing|stewing]] [[Beef|beef]] and 1 440g pack of stewing beef and [[Kidneys|kidneys]], mixed. I also used 6 large cloves of garlic and added a small glass of [[red wine]] as, unusually, there was some left over from the night before! | I used 530g 1 pack of [[Stewing|stewing]] [[Beef|beef]] and 1 440g pack of stewing beef and [[Kidneys|kidneys]], mixed. I also used 6 large cloves of garlic and added a small glass of [[red wine]] as, unusually, there was some left over from the night before! | ||
As this was so nice, I made a second batch using [[steak]] and [[kidneys]] and to make it go further as it is quite rich, I added a can of drained [[kidney beans]] and 2 cans of tinned tomatoes. Instead of [[chili sauce]] I used 2 small red [[chillies]] (de-seeded) and one [[Indian green chilli]] including seeds. | |||
===See also=== | ===See also=== | ||
* [[Pepperpot|Jamaican pepperpot beef and vegetables recipe]] | * [[Pepperpot|Jamaican pepperpot beef and vegetables recipe]] | ||
Revision as of 08:27, 2 July 2017
| Jamaican pepperpot beef stew | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 420 |
| Ready in: | 3 hours, 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 3 hours, 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 30th June 2017 |
A spicy Jamaican / West Indian meat stew that is often served with dumplings.
This recipe is a very meaty version and I have included a small amount of chopped kidneys for extra flavour.
Our other Pepperpot recipe has a much higher ratio of vegetables, and would also be more economical. I think this is better though!
This recipe is also highly suited for use in a slow cooker - cook on low for about 4 hours.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons plain flour
- 1 teaspoon ground ginger powder
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 900g stewing steak, cubed
- 2 tablespoons olive oil
- 400g tinned tomatoes
- 100g fresh button mushrooms, sliced
- 1 teaspoon hot chilli sauce [or to taste]
- 1 tablespoon Worcestershire sauce
- 1 heaped tablespoon soft brown sugar or jaggery
- 2 tablespoons red wine vinegar
- 4 cloves of garlic, peeled and crushed
- 1 bay leaf
- 1 Stick of cinnamon
to serve
- 1 tablespoon chopped parsley
Mise en place
- Preheat your oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]
- If using a slow cooker set to low.
Method
- Mix the flour, ground ginger, salt and pepper together and mix well - I use a mortar and pestle to break down the sea salt.
- Dredge the steak in the seasoned flour to coat well. A really good way to do this is add the seasoned flour and the meat to a Lock & Lock box, close the lid and shake like mad. As you can see from the picture it does a good job!
- Heat the oil and fry the meat in batches until browned. Add a little more oil if needed.
- Tip everything, including any left over seasoned flour, into a lidded oven-proof casserole dish and mix well.
- Cook for 3.5 hours at 160° C (325° F)
- Remove the bay leaf before serving.
Serving suggestions
Sprinkle with the chopped parsley and serve with rice or potatoes and dumplings and a green vegetable.
Variations
I used 530g 1 pack of stewing beef and 1 440g pack of stewing beef and kidneys, mixed. I also used 6 large cloves of garlic and added a small glass of red wine as, unusually, there was some left over from the night before!
As this was so nice, I made a second batch using steak and kidneys and to make it go further as it is quite rich, I added a can of drained kidney beans and 2 cans of tinned tomatoes. Instead of chili sauce I used 2 small red chillies (de-seeded) and one Indian green chilli including seeds.
See also
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