Jamaican Pepperpot Beef Stew Recipes

JAMAICAN PEPPERPOT BEEF STEW

Jamaican pepperpot beef stew image

A spicy Jamaican / West Indian meat stew that is often served with dumplings

Provided by Jerry Pank

Categories cooking with beef,beef recipe,beef dish, garlic recipe,garlic recipe,garlic cookery,garlic dish,black garlic dish, historic recipe,historic cooking,old recipe,recipe of old,dated dish, main course,main recipe,primary dish,primary meal,main meal,main-course,primary-course, meat recipe,meat dish,carnivore food,carnivore,flesh cookery,meat course,meaty grub,meat dinner, offal,variety meat idea,pluck dish,organ meat dish,internal organ cookery, slowcooked,slow-cooking,slowcooking,slow cooker recipe,, spicy food,hot food,piquant dish,highly spiced

Time 3h45m

Yield 6

Number Of Ingredients 16

Ingredients

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
1 tablespoon chopped parsley

Steps:

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.

Nutrition Facts : ServingSize 1 Serving, Calories 420 calories

JAMAICAN PEPPERPOT STEW

JAMAICAN PEPPERPOT STEW image

Categories Soup/Stew Beef Ginger Herb Vegetable Dinner Simmer

Yield 8 bowls

Number Of Ingredients 17

Ingredients

1 1/2 lb stewing beef 1 inch pieces
Four cups beef stock, and 1/2 cup water
A tied bundle of thyme (called a Bouquet garni), the more the thyme better
One 4 inch piece of ginger, very thinly sliced
One onion coarsly chopped
Two cloves of garlic finely chopped
One bay leaf
Six allspice berries
One Yam cut in long wedges
Two medium Yukon gold potatos 1 1/2 inch pieces
One butternut squash 1 1/2 inch pieces
Six green onions crushed and chopped
Two habanero peppers chopped finely, more if you like it spicy
One 15 oz can of coconut milk
One 16oz bag of defrosted lima beans
One cup chopped fresh spinach
For the Dumplings, 1/2 cup flour, 6 tbs water - mix and kneed together and make oval shapes rolling with your hands - do this at the end right before the dish is done

Steps:

1. Add 2 tbs vegetable oil to a dutch oven and brown meat, then drain the fat. 2. Add a little more oil then the ginger and onion, and cook until the onion is translucent. 3. Then add garlic, bay leaf, the bundle of thyme, All Spice berries, and cook for 30 seconds. 4. Then add the beef stock and water, with salt and pepper to season, bring to boil, cover and simmer for 30 minutes. 5. Then add yam, potato, squash, green onion, habaneros, and coconut milk, lima beans, simmer covered for another 30 minutes. 6. Then add spinach, and 5 minutes later add the dumplings and simmer covered for another 10 minutes..

JAMAICAN PEPPER POT SOUP

Jamaican Pepper Pot Soup image

A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica

Provided by Food Network

Yield 6 large servings

Number Of Ingredients 15

Ingredients

2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
1 pound salt beef, cut into 1/2-inch cubes
6 1/2 pints water
1 pound yams, peeled and chopped into 1-inch cubes
1 pound coco, peeled and chopped
4 cups ice water
12 okra, rinsed
8 ounces Indian kale, trimmed of heavy stalks and finely sliced
1 teaspoon powdered thyme
Freshly ground salt
Freshly ground pepper
6 ounces onion, thinly sliced
3 scallions, finely chopped
1 can callaloo* or 1 pound fresh spinach, shredded
*a Jamaican green vegetable that tastes like a cross between broccoli and spinach

Steps:

In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

JAMAICAN-STYLE BEEF STEW

Jamaican-Style Beef Stew image

This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! -James Hayes, Ridgecrest, California

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 5 servings (1-1/4 quarts).

Number Of Ingredients 19

Ingredients

1 tablespoon canola oil
1 tablespoon sugar
1-1/2 pounds beef top sirloin steak, cut into 3/4-inch cubes
5 plum tomatoes, finely chopped
3 large carrots, cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
4 green onions, chopped
3/4 cup reduced-sodium beef broth
1/4 cup barbecue sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon cornstarch
2 tablespoons cold water
Optional: Hot cooked rice or mashed potatoes

Steps:

In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 285 calories, Fat 9g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.

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