Entree: Cayman Islands – Pepper Pot (Hearty Caribbean slow-braised beef and pork stew flavored with hot peppers and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 55 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1.5-inch (4 cm) pieces
- 1 smoked ham hock, approx. 12 oz (340 g)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 scallions, sliced
- 1–2 scotch bonnet peppers, whole for heat control (pierce once if you want more heat)
- 1 cup (150 g) okra, sliced
- 1 can (14 oz / 400 g) crushed tomatoes
- 4 cups (960 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) brown sugar
- 2 tsp dried thyme
- 1 tsp ground allspice
- 2 bay leaves
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp (30 ml) lime juice (about 1 lime)
- Cooked white rice or boiled provisions for serving

Instructions

1. Pat the beef pieces dry and season with 1 tsp salt and 1/2 tsp black pepper.
2. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef in batches until deeply caramelized; transfer browned pieces to a plate.
3. Add the smoked ham hock to the pot and brown briefly, about 2 minutes per side. Remove and set aside with the beef.
4. Reduce heat to medium. Add the chopped onion and cook until softened, about 5 minutes. Stir in garlic and scallions and cook 1 minute more.
5. Return the beef and ham hock to the pot. Add crushed tomatoes, beef stock, Worcestershire, soy sauce, brown sugar, thyme, allspice, bay leaves, and the whole scotch bonnet peppers.
6. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours, or until beef is very tender. Skim any excess fat or foam as needed.
7. Remove the ham hock, shred any meat from the bone and return shredded meat to the pot. Discard the bone.
8. Add sliced okra and simmer uncovered 10–15 minutes until okra is cooked and stew has thickened slightly. Adjust seasoning with salt and pepper and add lime juice.
9. Remove and discard the whole scotch bonnet peppers unless you pierced them for more heat. Serve hot over white rice or boiled provisions.