One of the things that give me great pleasure is cooking. Obviously. It’s my happy place, my zen. It’s fun for me to challenge myself, and to cook brand new dishes and recipes. One of my good friends, Scott, hails from Trinidad, and he sent me this recipe, and I was immediately intrigued. As soon as possible I set about the task to make this lovely rice dish happen. The instructions didn’t look too complicated, if maybe a little lengthy. But it was easier than it looked, and I am shortening the instructions for you, so it won’t look overwhelming. It’s a super delicious rice dish, suitable perfectly for a weeknight dinner, or even for a game night or such, being that it is easy to serve, no assembly necessary!
What you’ll need
- 3 pounds chuck beef cubes
- 2 tbsp salt
- 2 tbsp Worcestershire sauce
- 1 tbsp black pepper
- 14 scallions, coarsely chopped
- 1 Scotch bonnet pepper, finely chopped
- 1 1 inch piece ginger, peeled and finely chopped
- 1/3 cup ketchup
- 3 tbsp finely chopped garlic
- 1 tbsp coarsely chopped thyme
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 7 large carrots, peeled, cut into 1/2 inch pieces
- 1 (15 oz) can pigeon peas
- 1 (13 oz) can unsweetened coconut milk
- 2 cups long grain rice
- chopped cilantro
In a nonreactive bowl, combine sat, Worcestershire sauce, black pepper, 3/4 of the scallions, the Scotch Bonnet pepper, ginger, ketchup, garlic and thyme. Add beef cubes, and combine. Cover and chill for at least 12 hours. After the time has passed, heat the vegetable oil in a Dutch Oven over medium to high heat. Sprinkle in the brown sugar. Cook, undisturbed, until it sizzles and darkens to dark brown. Stir with a spatula, and let it cook for another 3 minutes. Add the beef and stir to coat.
Add carrots, pigeon peas, coconut milk, rice and salt. Stir to combine. Bring liquid to a simmer, then cook, covered, over medium to low heat until rice is tender, 40 to 50 minutes. Remove lid, continue to cook and stir occasionally until all liquid has evaporated. Serve with chopped cilantro.