Trinidad Pepperpot Beef
Dive into the vibrant and aromatic world of Caribbean cuisine with Trinidad Pepperpot Beef, a rich and hearty stew brimming with bold flavors and captivating spices. Tender chunks of beef chuck roast are seared to golden perfection and slow-simmered in a luxurious broth of creamy coconut milk, beef stock, and exotic warm spices like cinnamon and cloves. Accented by the zing of lime juice, the heat of Scotch bonnet peppers (optional for spice lovers), and the sweetness of dark brown sugar, every bite is a symphony of sweet, savory, and spicy. Featuring fresh vegetables like bell peppers, tomatoes, and a fragrant medley of garlic and thyme, this soul-soothing dish is perfect for sharing. Serve it with steamed rice, roti, or crusty bread to soak up the luscious gravy, and garnish with fresh parsley for a vibrant finish. Perfect for cozy family dinners or impressing guests, this Trinidadian classic is sure to become a new favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 2 lbs Beef chuck roast
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Lime juice
- 2 tbsp Vegetable oil
- 1 Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tbsp Ginger, grated
- 1 Scotch bonnet pepper, whole or chopped (optional for extra heat)
- 1 Bell pepper, chopped
- 2 Tomatoes, diced
- 1 Cinnamon stick
- 4 Whole cloves
- 2 Bay leaves
- 1 cup Coconut milk
- 2 cups Beef stock
- 2 tbsp Dark brown sugar
- 4 Fresh thyme sprigs
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Cut the beef chuck roast into large cubes (around 2 inches). Season with salt, black pepper, and lime juice. Let marinate for 15 minutes while you prepare the other ingredients.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef in batches until golden brown on all sides. Set the browned beef aside.
In the same pot, lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic, grated ginger, and Scotch bonnet pepper (if using). Cook for 1-2 minutes until fragrant.
Stir in the chopped bell pepper and diced tomatoes. Cook for 5 minutes, allowing the vegetables to soften and the tomatoes to release their juices.
Return the seared beef to the pot. Add the cinnamon stick, whole cloves, and bay leaves, stirring to combine.
Pour in the coconut milk and beef stock. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the stew simmer for 2-2.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally to ensure nothing sticks to the bottom of the pot.
Fifteen minutes before the end of cooking, add the dark brown sugar and fresh thyme sprigs. Stir to combine.
Taste and adjust seasoning if necessary, adding more salt or black pepper to preference.
Serve the pepperpot beef hot, garnished with fresh chopped parsley. It pairs beautifully with steamed rice, roti, or crusty bread to soak up the flavorful gravy.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.4 g | 271% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4780 mg | 208% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 57.5 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4102 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
