Entree: Barbados – Central Culinary Region – Pepperpot, spicy meat stew

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) salted beef or corned beef, rinsed and cut into pieces (soak 4–6 hours if very salty)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2–3 Scotch bonnet or habanero peppers, seeded and finely chopped (use 1 for milder)
- 2 sprigs fresh thyme
- 6 whole pimento (allspice) berries or 1 tsp (2 g) ground allspice
- 1 cinnamon stick
- 2 bay leaves
- 2 medium carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) okra, sliced
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) Bajan green seasoning or chopped scallion/cilantro mixture
- 1 tbsp (15 ml) Worcestershire sauce (optional, for depth)
- Salt and black pepper to taste

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the beef and pork in batches until well caramelized; remove and set aside.
2. In the same pot, add the chopped onion and garlic and sauté until softened, about 3–4 minutes. Add the chopped Scotch bonnet, thyme, pimento berries (or ground allspice), cinnamon stick and bay leaves and cook until fragrant, about 1 minute.
3. Return the browned meats to the pot along with the salted beef pieces. Stir in the carrots, sweet potatoes, diced tomatoes, beef stock and green seasoning. Bring to a simmer, reduce heat to low, cover and cook gently for 1 to 1¼ hours or until meats are tender, stirring occasionally and adding a little water if liquid reduces too far.
4. Add the sliced okra and Worcestershire sauce (if using). Simmer uncovered for another 15–20 minutes until the okra is tender and the stew has thickened, adjusting seasoning with salt and black pepper.
5. Remove the cinnamon stick, bay leaves and thyme sprigs. Serve hot, garnished with a little extra chopped scallion or cilantro if desired.