Jamaican pepperpot beef stew: Difference between revisions
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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 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! | |||
This recipe is also highly suited for use in a [[Slow cooker|slow cooker]] - cook on low for about 4 hours. | |||
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|DatePublished=30th June 2017 | |DatePublished=30th June 2017 | ||
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|TotalCalories = 2525 | |TotalCalories = 2525 | ||
|PortionCalories = 420 | |PortionCalories = 420 | ||
|Image = [[Image:Jamaican pepperpot beef stew recipe.jpg|alt=Electus]] | |Image = [[Image:Jamaican pepperpot beef stew recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Pretty nice</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">I prefer Indian curries, but this one is not at all bad!</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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* Preheat your [[Oven|oven]] to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour] | * Preheat your [[Oven|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|slow cooker]] set to low. | * If using a [[Slow cooker|slow cooker]] set to low. | ||
<gallery widths=250px perrow=5> | <gallery widths=250px heights=250px perrow=5> | ||
Image:Pepperpot_end_cooking.jpg|A version with added beans at the end of 4 hours cooking | Image:Pepperpot_end_cooking.jpg|A version with added beans at the end of 4 hours cooking | ||
Image:Pepperpot_start_cooking.jpg|Pepperpot at the start of the cooking process | Image:Pepperpot_start_cooking.jpg|Pepperpot at the start of the cooking process | ||
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[[Category:Slow cooked]] | [[Category:Slow cooked]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/flour|#flour]] [[Special:Search/kidneys|#kidneys]] [[Special:Search/parsley|#parsley]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/steak|#steak]] [[Special:Search/jamaicanpepperpotbeefstew|#jamaicanpepperpotbeefstew]] [[Special:Search/dumplings|#dumplings]] [[Special:Search/slowcooker|#slowcooker]] [[Special:Search/greenvegetable|#greenvegetable]] [[Special:Search/chillies|#chillies]] [[Special:Search/redwinevinegar|#redwinevinegar]] | ||
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Latest revision as of 15:14, 15 April 2024
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.
| 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 |
|
Best recipe reviewPretty nice 4/5 I prefer Indian curries, but this one is not at all bad! |
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.
-
A version with added beans at the end of 4 hours cooking
-
Pepperpot at the start of the cooking process
-
Meat coated with seasoned flour (using Lock & Lock box)
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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