Best Pepperpot Beef Recipes

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BEEF PEPPERPOT STEW WITH SPILLERS' DUMPLINGS



Beef Pepperpot Stew with Spillers' Dumplings image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 20

21 ounces well-trimmed stewing beef, preferably from the shin (may substitute stewing chicken)
4 1/2 cups beef stock or water mixed with 2 teaspoons yeast extract
4 sprigs fresh thyme
1 (4-inch) piece fresh ginger, very thinly sliced
1 onion, coarsely chopped
1 clove garlic, finely chopped
1 bay leaf
6 allspice berries
Kosher salt and freshly ground black pepper
16 ounces yams or potatoes
14 ounces sweet potatoes
16 ounces fresh pumpkin or butternut squash
4 large green onions
2 to 4 hot red chiles, preferably Scotch Bonnet
1 (16-ounce) can coconut milk
1 (16-ounce) can lima beans, drained and rinsed
3/4 cup spinach or callaloo (amaranth), washed, stemmed, destalked, and shredded
1 1/2 cups all-purpose flour
Pinch kosher salt
4 to 5 tablespoons water

Steps:

  • For the pepperpot: Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes.
  • Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up.
  • For the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals. Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb.
  • Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up. Taste the dumpling, and add extra salt, and pepper, if necessary.

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

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.

BEEF PEPPERPOT STEW WITH SPILLERS' DUMPLINGS



BEEF PEPPERPOT STEW WITH SPILLERS' DUMPLINGS image

Categories     Soup/Stew     Beef     Stew

Yield 8 servings

Number Of Ingredients 23

Ingredients
Pepperpot
21 ounces well-trimmed stewing beef, preferably from the shin (may substitute stewing chicken)
4 1/2 cups beef stock or water mixed with 2 teaspoons yeast extract
4 sprigs fresh thyme
1 (4-inch) piece fresh ginger, very thinly sliced
1 onion, coarsely chopped
1 clove garlic, finely chopped
1 bay leaf
6 allspice berries
Kosher salt and freshly ground black pepper
16 ounces yams or potatoes
14 ounces sweet potatoes
16 ounces fresh pumpkin or butternut squash
4 large green onions
2 to 4 hot red chiles, preferably Scotch Bonnet
1 (16-ounce) can coconut milk
1 (16-ounce) can lima beans, drained and rinsed
3/4 cup spinach or callaloo (amaranth), washed, stemmed, destalked, and shredded
Spillers' Dumplings
1 1/2 cups all-purpose flour
Pinch kosher salt
4 to 5 tablespoons water

Steps:

  • DIRECTIONS For the pepperpot: Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes. Cook's Note: If you are using chicken, simmer for 15 to 25 minutes. Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up. For the dumplings: Meanwhile, to make the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals. Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb. Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up. Cook's Note: The larger dumplings will need around 12 minutes to cook. We call them Spillers' Dumplings perhaps because they spill over the top of the full dish of pepperpot, so make sure that the pot is covered. Taste the dumpling, and add extra salt, and pepper, if necessary.

PEPPERPOT BEEF



Pepperpot Beef image

A twist on chilli con carne with a beautiful rich sauce

Provided by edwa453

Time 3h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Pre-heat oven to gas mark 3 or 160
  • Mix flour seasonings & ginger in a large plastic bag. Use to coat beef
  • Heat oil in large casserole dish (suitable for use in the oven), fry beef in batches until browned on all sides.
  • Return all beef to pan
  • Mix sauce ingredients & add to pan. Heat until simmering gently
  • Place on lid, put in oven for 2 hours, stiring once after one hour
  • After 2 hours, add kidney beans & red pepper. Cook for further 30/40 mins. Serve with basmati rice & garlic bread

PEPPERPOT BEEF



Pepperpot Beef image

Spicy beef stew with red peppers

Provided by lesley2956

Time 3h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Coat beef with seasoned flour and brown in lard/dripping
  • Drain. Remove from pot and place in casserole
  • Combine sauce ingredients and pour over meat in casserole or add meat to pot
  • Cook in pre-heated oven at 150c for 2hrs. After 1-1.5 hrs and add water or wine vinegar if necessary
  • 30mins before end of cooking add red pepper and kidney beans

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