Entree: Barbados – Northern Culinary Region – Pepperpot (Hearty Barbadian peppery meat stew with root vegetables and hot pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1½-inch pieces
- 1 lb (454 g) pork shoulder, cut into 1½-inch pieces
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 scallions (green onions), chopped
- 2 stalks celery, chopped
- 2 medium carrots, cut into 1-inch (2.5 cm) pieces
- 2 medium potatoes, cut into 1-inch (2.5 cm) pieces
- 2 cups (475 ml) beef stock or water
- 1 cup (240 ml) coconut milk (optional for a rounder finish)
- 2 tbsp (30 ml) soy sauce or 2 tbsp (30 ml) browning sauce for color
- 2 sprigs fresh thyme
- 1 tsp (5 g) ground allspice (pimento) or 6 whole pimento berries
- 1 tsp (5 g) black pepper, freshly ground
- 1 Scotch bonnet or habanero pepper, left whole for heat (pierce once) or chopped for more spice
- 1 tbsp (15 ml) brown sugar
- 1 bay leaf
- Salt to taste
- Fresh chopped parsley or chadon beni (culantro) for garnish

Instructions

1. Pat the beef and pork dry and season lightly with salt and black pepper. In a heavy Dutch oven or deep pot, heat the vegetable oil over medium-high heat. Brown the bacon until fat renders, then remove bacon pieces and set aside.
2. Working in batches, brown the beef and pork pieces in the rendered bacon fat and oil, searing all sides. Remove browned meat and set aside with the bacon.
3. Reduce heat to medium. Add the chopped onion, garlic, scallions, and celery to the pot and sauté until softened and fragrant, about 5 minutes.
4. Return the browned beef, pork, and bacon to the pot. Stir in carrots, potatoes, beef stock (and coconut milk if using), soy or browning sauce, brown sugar, thyme sprigs, allspice, bay leaf, and the Scotch bonnet pepper. Bring to a simmer.
5. Cover, reduce heat to low, and braise gently until meats are tender and flavors meld, about 1½ to 2 hours. Stir occasionally and add more stock or water if the sauce reduces too much.
6. Once tender, remove the whole hot pepper if left whole (or stir in chopped pepper if using). Adjust seasoning with salt and additional black pepper. Discard thyme stems and bay leaf.
7. Serve hot over white rice or with flying fish bread, garnished with chopped parsley or chadon beni.