Difference between revisions of "Jamaican pepperpot beef stew"
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I used 530g 1 pack of [[Stewing|stewing]] [[Beef|beef]] and 1 440g pack of stewing beef and [[Kidneys|kidneys]], mixed. | I used 530g 1 pack of [[Stewing|stewing]] [[Beef|beef]] and 1 440g pack of stewing beef and [[Kidneys|kidneys]], mixed. | ||
+ | ===See also=== | ||
+ | * [[Pepperpot|Jamaican pepperpot beef and vegetables recipe]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] |
Revision as of 10:41, 30 June 2017
<metadesc>ROBOTSNOINDEX</metadesc>
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 suted 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
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.
- 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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