Beef Pelau Recipe

INGREDIENTS

• 3 lbs beef
• 2 scallions (chopped)
• 4 sprigs thyme
• 1 tablespoon chopped parsley
• 1 teaspoon grated ginger
• 1 medium onion (diced)
• 1 large tomato (diced)
• 3 cloves garlic (crushed)
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 3/4 tablespoon salt
• 2 cups rice
• 1 can coconut milk (about 1.5 cups)
• 1 cup water – adjust
• 1 large carrot (diced)
• 1 can pigeon peas (drain, rinsed)
• 3 small white habanero peppers
• 1 tablespoon vegetable oil
• 1 1/2 tablespoon golden brown sugar

DIRECTIONS

1. Cut the pieces of beef into thin strips and season with the salt, black pepper, scallions, thyme, worcestershire sauce, ginger, parsley, tomato, onion, garlic, hot pepper and ketchup. Stir well and allow to marinate for at least 2 hours in the fridge.

2.  In a heavy / dry pot, heat the vegetable oil on a medium flame, then add the brown sugar. Turn the heat up to high (please have the seasoned beef close)and stir the sugar until amber in color.

3. Add the seasoned beef to the pot and stir well.

4. Cover the pot and bring it to a boil. After it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about 30 minutes. You will be required to stir it every 5-10 minutes and it will spring it’s own juices.

5. After 30 minutes or so, turn the heat up to med/high, remove the lid and burn off all the liquid that’s left. In the same bowl you marinated the beef, pour in the water and mix to pick up any remaining marinade. Stir the beef well as the liquid burns off so it doesn’t burn. When you see the vegetable oil we started off with, add the rinsed pigeon peas, diced carrots and coconut milk. Stir and bring to a boil.

6. Wash rice and add it to the pot.

7. Add the water from the bowl (where the beef was marinated)and bring to a boil (stir). As it comes to a boil, reduce to a simmer and cover and allow it to cook until the rice is fully plump, and all the liquid is gone. Taste for salt. I’d recommend leaving the lid on the pot for about 10 minutes after you turn off the stove. Also, you can have the Pelau be grainy (as in this version) or add a bit more water to the pot if you like your pelau a bit ‘soupier’.

8. Additional – add fine diced celery or extra parsley, after you turn off the stove. Then after the 10 minutes of ‘resting’, stir in.

Source – Caribbean Pot