Barbadian Pepperpot Beef Stew with White Rice

Ingredients

• 600 g braising beef, diced
• 300 g long-grain white rice
• 3 tbsp cassareep or dark soy sauce
• 1 whole scotch bonnet chilli
• 1 cinnamon stick
• 2 tbsp brown sugar
• 1 white onion
• 4 garlic cloves
• 0.5 tsp ground cloves
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a heavy casserole over high heat. Season the beef and brown in batches for 4–5 minutes per batch, then set aside.

2. 2

   Reduce the heat to medium and add the diced onion and crushed garlic. Cook for 4 minutes, then stir in the brown sugar and cook for another 2 minutes until it begins to caramelise.

3. 3

   Return the beef to the pan. Add the cassareep, ground cloves, cinnamon stick, whole scotch bonnet and 500ml water.

4. 4

   Bring to the boil, then cover and simmer on a low heat for 35 minutes, stirring occasionally, until the beef is tender and the sauce is dark and glossy. Remove the scotch bonnet and cinnamon stick.

5. 5

   Cook the rice in a separate pan with salted water according to packet instructions.

6. 6

   Serve the pepperpot beef over the white rice with a ladle of the rich sauce.