Jamaican Pepper Pot Braised Beef
A hearty Jamaican pepper pot featuring tender beef slow-braised with callaloo and Scotch bonnet peppers, delivering rich Caribbean flavors. This dish highlights seasonal greens and spices, perfect for a comforting weeknight meal.
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Overview
Jamaican Pepper Pot Braised Beef is a traditional Caribbean dish known for its deep, rich flavors and tender, melt-in-your-mouth beef. Slow-braised with fresh callaloo (or other seasonal leafy greens) and fiery Scotch bonnet peppers, this pepper pot delivers an authentic taste of Jamaica's vibrant culinary heritage. Perfect for a hearty weeknight dinner, the dish is both comforting and full of bold spices.
Why you’ll love it
This recipe combines the robust taste of slow-braised beef with the earthy pepper pot flavors unique to Jamaican cuisine. The inclusion of callaloo adds a nutritious, slightly spinach-like element, while Scotch bonnet peppers provide just the right heat to awaken your palate. The slow braising method ensures the beef becomes tender and infused with the aromatic spices, making it a soul-satisfying meal.
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Ingredient notes
- Beef chuck: Choose well-marbled beef chuck or brisket for ideal slow-braising results.
- Callaloo: If unavailable, substitute with spinach or kale for similar texture and flavor.
- Scotch bonnet peppers: These are very hot; use gloves when handling and adjust quantity to heat preference.
- Brown sugar and allspice: These balance the heat and add depth typical of Jamaican pepper pot.
- Beef broth: Use low-sodium broth or homemade stock for better flavor control.
Serving & storage
Serve hot over steamed white rice, bread, or traditional dumplings to soak up the sauce. Leftovers keep well refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. This dish also freezes well for up to 3 months.
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Chef tips
- When browning beef, avoid crowding the pan to get proper sear and flavor.
- Handle Scotch bonnet peppers carefully and wash hands thoroughly to avoid irritation.
- If you prefer less heat, remove the seeds or reduce the number of peppers.
- For a thicker sauce, uncover the pot in the last 20 minutes to reduce liquid.
Ingredients
- 900 g (2 lbs)beef chuck, cut into 4 cm (1.5 inch) cubes
- 1 tbspvegetable oil
- 1 largeonion, diced
- 4 clovesgarlic, minced
- 2Scotch bonnet peppers, whole (pierced) or finely chopped (adjust for heat preference)
- 150 g (5 oz)callaloo leaves, chopped (or substitute spinach/kale)
- 1 tbspbrown sugar
- 2 tspground allspice (pimento)
- 1 tspdried thyme or 2 sprigs fresh thyme
- 500 ml (2 cups)beef broth
- 2 tbsptomato paste
- Salt and freshly ground black pepperto taste
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Equipment
- large heavy-bottomed pot or Dutch oven with lid
- wooden spoon
- sharp knife
- cutting board
- measuring spoons and cups
Nutrition per serving
- Calories450
- Protein38 g
- Carbs12 g
- Fat22 g
Step-by-step
Step 1
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until nicely caramelized on all sides, about 8 minutes per batch. Remove and set aside.
Step 3
Reduce heat to medium. Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes.
Step 4
Add the minced garlic and Scotch bonnet peppers (whole or chopped), cooking for another 2 minutes until fragrant.
Step 5
Stir in the tomato paste, brown sugar, allspice, and thyme. Cook for 1-2 minutes until the tomato paste darkens slightly.
Step 6
Return the browned beef to the pot. Pour in the beef broth and bring the mixture to a gentle boil.
Step 7
Reduce heat to low, cover the pot with a tight-fitting lid, and let the beef simmer gently for 2 hours and 15 minutes, or until very tender.
Step 8
Thirty minutes before the end of cooking, stir in the chopped callaloo leaves. Cover again and continue cooking.
Step 9
Check seasoning and adjust salt and pepper to taste. Remove and discard whole Scotch bonnet peppers if left whole (optional).
Step 10
Serve hot over steamed rice or your preferred side to enjoy the rich sauce.
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