Difference between revisions of "Jamaican pepperpot beef stew"

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(Calculate and add recipe calories)
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|DatePublished=30th June 2017
 
|DatePublished=30th June 2017
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|Image = [[Image:Jamaican pepperpot beef stew recipe.jpg|300px|alt=Electus]]
 
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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.
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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!
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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
Difference between revisions of
Servings:Serves 6
Calories per serving:420
Ready in:3 hours, 45 minutes
Prep. time:15 minutes
Cook time:3 hours, 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:30th June 2017
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)

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

to serve

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

  1. Mix the flour, ground ginger, salt and pepper together and mix well - I use a mortar and pestle to break down the sea salt.
  2. 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!
  3. Heat the oil and fry the meat in batches until browned. Add a little more oil if needed.
  4. Tip everything, including any left over seasoned flour, into a lidded oven-proof casserole dish and mix well.
  5. Cook for 3.5 hours at 160° C (325° F)
  6. 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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