Recipe: Caribbean Pepper Pot Stew
Scroll down for my recipe for Caribbean Pepper Pot Stew:-
Each Caribbean island I have visited have their own version of a Pepper Pot Stew. It is a slow cooked, rich and meaty stew with varying degrees of heat depending on the cook so I decided to create my own version based on the memories I have of the great Pepper Pots I have so far had.
It all started when we were shopping in our local Waitrose and they had the most amazing beef short ribs in the fresh meat counter. They were all huge, meaty and with just the right amount of fat on one side to give them a fantastic flavour.
I also bought some huge scotch bonnet chillies which secretly scare me because they are so hot but I just couldn’t resist. I have loads of spices that I brought home from my recent visit to Grenada like nutmeg, cinnamon, bay leaves and all spice berries which I used in this recipe to give it a real island taste.
This type of meal can be cooked on a low heat for several hours but traditionally it would be cooked over an open fire with more meat and vegetables being added as the pot emptied out so never really starting from scratch!
- 2 Tbsp cold pressed rapeseed oil
- 4 large beef short ribs
- 2 large onions chopped into chunks
- 2-3 sticks celery chopped into chunks
- 2-3 whole carrots chopped into chunks
- 1-2 whole scotch bonnet peppers
- 1-2 whole cinnamon sticks
- 1 Tbsp whole allspice berries
- 1 tsp ground allspice
- 2 tsp dried oregano
- 2-3 Tbsp chopped fresh parsley
- 2-3 Tbsp chopped fresh coriander
- 1 large bay leaf
- salt & pepper to taste
- 2-4 cloves garlic roughly chopped
- 1 lime juiced
- 1 bottle Banks Beer
season the beef short ribs with salt and pepper and brown in the rapeseed oil until coloured on all sides.
remove the beef ribs from the pan and place in a large casserole dish.
brown the onion, celery, garlic and carrots in the pan.
transfer the vegetables to the casserole dish.
Add the rest of the ingredients including the fresh herbs, dried herbs and spices.
Cover the casserole and place in a 160oC oven for a minimum of 5 hours but longer until the meat falls off the bone.
Check from time to time and stir if it looks like the top is getting too dry.
Serve in large bowls with plenty of freshly baked bread or dumplings to mop up the juices.
Serve with loads of crusty fresh bread or homemade dumplings. My recipe came out pretty close to the Pepper Pot Stews I had in Barbados. Why not give it a try and please let me know how you get on.