Trinidad Pepperpot Beef Recipes

AUTHENTIC TRINIDAD PEPPERPOT

Authentic Trinidad Pepperpot image

Slow-cooked pork hotpot which is a classic example of afro-carribean one pot cookery. The sort of meal I like - bung everything in the pan and see what happens! Don't be put off by the length of the ingredients list, it is really dead simple to prepare. This is not as spicy as it sounds and is deliciously warming rather than stuffed full of chilli. Cook in the morning and leave to simmer for as long as possible.

Provided by Bels Belly

Categories One Dish Meal

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons ground allspice
2 teaspoons chopped fresh ginger
1 1/2 teaspoons cloves
1 teaspoon cinnamon
1 teaspoon fresh ground black pepper
1 cup brown sugar
1 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon hot chili sauce
1 tablespoon dark rum
1 tablespoon olive oil
500 g diced pork
3 large carrots, cut into sticks
1 green pepper, cut lengthways
1 yellow pepper, cut lengthways
1 red chile, finely chopped
1 large white onion
2 cups water
1 tablespoon chopped fresh coriander

Steps:

n a very large heavy-bottomed pan (with a lid), add all the spices, the sugar, vinegar, Worcester sauce and oil. Heat gently and mix thoroughly until you get a thick brown paste.
Add the meat and coat in the paste, leave to simmer (not fry!) for a few minutes with the lid on the pan. Be careful because the sugar can burn easily and you don't want the meat to go too hard.
Add rum to sizzle up and look professional!
Chop all the vegetables into long thin slices. Bung in to the pan, and add enough water to cover everything.
Keeping the lid on the pan, let it simmer for as long as possible - it can keep going for several hours, but watch it to stop it drying out; it should be a sort of gravy consistency. Finally, add the chilli sauce and the coriander in the last ten minutes of cooking.
Serve on top of a bed of red rice.

TRINIDAD PEPPERPOT BEEF

Trinidad Pepperpot Beef image

A touch of the islands! Mixed peppercorns are a mixture of black, white, green, and pink peppercorns.

Provided by Sharon123

Categories Meat

Time 3h55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless beef roast, such as brisket,trimmed
2 -3 quarts beef stock
2 large onions, coarsely chopped
2 -4 fresh red chilies, cored,seeded,and chopped
2 tablespoons chopped parsley
1/4 cup vinegar, plus extra if necessary
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon mixed peppercorn, coarsely crushed,plus extra if necessary
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1 pinch ground allspice
salt

Steps:

Put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface.
Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer.
Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste.
Cover and simmer for 2 hours or until the beef is very tender.
Transfer the beef to a carving board, cover, and keep warm.
Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups.
Season, adding more vinegar and crushed peppercorns if needed.
Slice the beef thickly, discarding any fat.
Pour the sauce over the beef and sprinkle with the remaining parsley.

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