bonappetit4.6
Trini Beef Pelau
This one-pot wonder is Trinidad and Tobago's unofficial national dish and a vibrant reflection of some of the Caribbean's finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk.
👥 6 Servings👤 Brigid Washington📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●spatula
📝 Preparation Steps
1
Toss 3 lb. beef stew meat (such as chuck), cut into 1"–2" pieces, in a large nonreactive bowl with 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, 2 Tbsp. Worcestershire sauce, and 1 Tbsp. coarsely ground black pepper. Add 12 scallions, coarsely chopped, 1 large Scotch bonnet or habanero chile, finely chopped, one 2” piece ginger, peeled, finely chopped, ⅓ cup ketchup, 3 Tbsp. finely chopped garlic, and 1 Tbsp. coarsely chopped thyme. Using gloved hands, massage marinade into meat until well coated, about ⏱️ 2 minutes. Cover and chill at least ⏱️ 1 hour and up to ⏱️ 12 hours.
. beef stew meat (such as chuck), cut into 1"–2" pieces3 lb. Worcestershire sauce2 Tbsp. coarsely ground black pepper1 Tbsplarge Scotch bonnet or habanero chile, finely chopped1. finely chopped garlic3 Tbsp. coarsely chopped thyme1 Tbsp
2
Heat ¼ cup vegetable oil in a large heavy-bottomed pot over medium-high. Sprinkle in ½ cup (packed) dark brown sugar and cook, undisturbed, until starting to sizzle and darken, 1–⏱️ 2 minutes. Continue to cook, stirring occasionally with a heatproof spatula, until sugar is bubbling and caramel is a dark brown (but not black) color, 3–⏱️ 4 minutes more. (Note: The oil will not incorporate with the melted sugar.) Immediately add beef and its marinade and stir to coat. Reduce heat to low, cover pot, and cook, without stirring, until beef is brown and has released its juices, 15–⏱️ 20 minutes.
3
Add 7 large carrots (about 2 lb.), scrubbed, cut into ½” pieces, one 15-oz. can green pigeon peas, rinsed, one 13.5-oz. can full-fat unsweetened coconut milk, 2 cups parboiled long-grain rice, well rinsed, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; stir to combine. Bring liquid to a simmer, then cover pot and cook over medium-low heat until rice is tender, 40–⏱️ 50 minutes.
large carrots (about 2 lb.), scrubbed, cut into ½" pieces715-oz. can green pigeon peas, rinsed113.5-oz. can full-fat unsweetened coconut milk1parboiled long-grain rice (such as Carolina Gold Parboiled Rice), well rinsed2 cups
4
Uncover pot and cook, stirring occasionally, until some excess liquid evaporates, 6–⏱️ 8 minutes. Taste and season with more salt if needed.
5
Divide pelau among bowls. Scatter 2 scallions, thinly sliced, over, dividing evenly. Serve with chopped cilantro and sliced avocado; season avocado with salt.
Chopped cilantro and sliced avocado (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...