Jamaican pepperpot beef stew: Difference between revisions
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[[Image: | [[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)]] | |||
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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! | ||
This recipe is also highly | This recipe is also highly suited for use in a [[Slow cooker|slow cooker]] - cook on low for about 4 hours. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 4 [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]] | | 4 [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]] | ||
| 1 [[Bay leaf|bay leaf]] | | 1 [[Bay leaf|bay leaf]] | ||
| 1 Stick of [[cinnamon]] | |||
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====to serve==== | ====to serve==== | ||
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| Mix the [[Flour|flour]], [[Ground ginger|ground ginger]], [[Salt|salt]] and [[Pepper|pepper]] together and mix well - I use a [[Mortar and pestle|mortar and pestle]] to break down the [[Sea Salt|sea salt]]. | | Mix the [[Flour|flour]], [[Ground ginger|ground ginger]], [[Salt|salt]] and [[Pepper|pepper]] together and mix well - I use a [[Mortar and pestle|mortar and pestle]] to break down the [[Sea Salt|sea salt]]. | ||
| Dredge the [[Steak|steak]] in the seasoned [[Flour|flour]] to coat well. | | Dredge the [[Steak|steak]] in the seasoned [[Flour|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|oil]] and [[Fry|fry]] the [[Meat|meat]] in batches until [[Browned|browned]]. Add a little more oil if needed. | | Heat the [[Oil|oil]] and [[Fry|fry]] the [[Meat|meat]] in batches until [[Browned|browned]]. Add a little more oil if needed. | ||
| Tip everything, including any left over seasoned [[Flour|flour]], into a lidded [[Oven-proof casserole dish|oven-proof casserole dish]] and mix well. | | Tip everything, including any left over seasoned [[Flour|flour]], into a lidded [[Oven-proof casserole dish|oven-proof casserole dish]] and mix well. | ||
Revision as of 15:59, 30 June 2017
📌 This page needs a photograph! 📷 [robots:noindex]
| Jamaican pepperpot beef stew | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | TBA |
| 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 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
- 1 tablespoon 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 tablespoons 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.
See also
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