Growing up in Trinidad and Tobago, Salt Beef Callaloo was a staple on our Sunday lunch table. Sunday lunch was the biggest meal of the week, the one my siblings and I looked forward to the most. Alongside a pot of callaloo, there was usually macaroni pie, stewed or oven-roasted meats, boiled plantain, fresh garden salads, a rice dish of some sort, and for dessert, my dad’s hand-cranked coconut ice cream. That meal was about more than food. It was about family, tradition, and taking time to sit together.
Over the years, I’ve shared several versions of callaloo with you, including ones made with salted pigtail, shrimp, lobster, and the classic callaloo made with fresh ocean crabs, which our ancestors relied on for flavor. This Salt Beef Callaloo is another deeply traditional variation, rich and hearty, with layers of flavor built slowly in the pot. The salt beef adds depth, while okra and pumpkin help give callaloo its signature body and texture.
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Traditionally, callaloo is made with dasheen or taro leaves. Living in Canada means those aren’t always easy to find, so I use baby spinach with great success. Frozen spinach and okra also work, making this a practical recipe for home cooks anywhere who still want that authentic Trinidadian taste.
Ingredient Guide
- Salted Beef Adds deep, savory flavor and makes this version of callaloo especially hearty and satisfying.
- Lemon Used to wash the salt beef and help remove excess surface salt.
- Olive Oil Starts the flavor base and helps gently cook the aromatics.
- Onion Provides sweetness and balance to the salty, rich ingredients.
- Garlic Adds depth and aroma to the callaloo base.
- Black Pepper Brings gentle warmth without overpowering the dish.
- Scallions Contribute fresh, oniony flavor that’s classic in Caribbean cooking.
- Thyme Adds herbal notes that define traditional callaloo.
- Okra Helps thicken the callaloo and gives it that unmistakable texture.
- Pumpkin Adds natural sweetness, color, and body to the soup.
- Pimento Peppers Provide Caribbean flavor without heat.
- Salt Used sparingly and adjusted at the end due to the salted beef.
- Baby Spinach A practical substitute for dasheen leaves with excellent results.
- Coconut Milk Adds richness and rounds out the flavors.
- Water Forms the cooking liquid for the callaloo.
- Scotch Bonnet Pepper Infuses gentle heat when left whole, without overwhelming the dish.
Cooking Notes from the Kitchen
- Salted beef sold in Canada often needs 1 1/2 to 2 hours of boiling to become tender, so plan.
- Even after boiling, salted beef will retain some salt, so always taste before adding extra salt at the end.
- Leave the scotch bonnet pepper whole for flavor without heat, and remove it before blending if you are sensitive to Caribbean sunshine (spice).
- Pulse a stick blender instead of running it continuously to avoid a frothy texture.
- Frozen spinach and okra are good substitutes and work well when fresh options are limited.
Shopping Made Easy
- Look for salted beef labeled as “navel beef” or “salt beef” in Caribbean or international grocery stores.
- Baby spinach is widely available year-round and is usually found in large clamshell containers.
- Pimento peppers are often sold as seasoning peppers in Caribbean markets and some mainstream grocery stores.
- Canned coconut milk works perfectly for this recipe; choose full-fat for the best flavor. However, you can use coconut powder, block coconut cream, and if you can source dried cococnuts and have the time to grate or puree the flesh to make coconut milk, this will give you the best results.
Classic Caribbean Salt(ed) Beef Callaloo
Ingredients
- 3/4 lb salted beef cut into pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- 6 cloves garlic smashed
- 1/2 teaspoon black pepper
- 4 sprigs 4–6 thyme leaves only
- 10 okra 10–15 chopped
- 2 cups pumpkin diced
- 4 pimento peppers chopped
- 1/2 teaspoon salt
- 2 lbs baby spinach washed and chopped
- 1 1/2 cups coconut milk
- 3 1/2 cups water
- 1 scotch bonnet pepper whole
Instructions
- Wash the salted beef with cool water and the lemon juice. Place in a pot, cover with water, and bring to a rolling boil at 212°F (100°C). Boil for at least 1 hour until partially tender. Drain and set aside. Prep the other ingredients in the meantime.
- Heat the olive oil in a deep pot on low heat, about 250°F (120°C). Add the onion, garlic, black pepper, scallions, and thyme leaves. Cook gently for 3 minutes, stirring often.
- Add the precooked salted beef and cook for another 2 to 3 minutes to build flavor.
- Stir in the okra, then add the pumpkin and pimento peppers. Cook for 4 minutes, stirring well.
- Wash and give the spinach a rough chop, then add it to the pot and stir until it begins to wilt.
- After 2 minutes, add the salt, water, and coconut milk. Bring to a boil at 212°F (100°C), then tuck in the whole scotch bonnet pepper. Reduce to a gentle simmer around 195°F (90°C).
- Simmer for about 90 minutes until everything is fully cooked and breaking down.
- Remove the pieces of salted beef and set aside. Remove the scotch bonnet pepper if you prefer a milder flavor. Using a whisk, stick blender, or swizzle stick, blend to your preferred consistency, pulsing if using a stick blender. I thoroughly enjoy the Caribbean Sunshine (heat) from breaking the braised Scotch Bonnet pepper.
- Return the salted beef to the pot, taste, and adjust the salt if needed. Serve hot, ideally with coconut rice and stewed chicken. It’s essential to note that even after pre-boiling the salted beef, it will still contain trace amounts of salt.
