beef pelau Archives | CaribbeanPot.com

Two years back we kicked off the New Year with my incredibly tasty Cook Up Rice, loaded with chicken, salted pigtail pieces and black eyed peas for the good luck associated with using it at the start of a new year. While you’ll see similarities with that recipe and the beef version we’re about to make, it will also be apparent that I didn’t follow the sort of traditional rules this time.

You’ll Need…

1 1/2 lb stewing beef (1 inch pieces)
2 tablespoon olive oil
1 tablespoon tomato paste
1 large carrot (diced)
1 med tomato (diced)
6 cloves garlic (smashed)
1 medium onion (sliced)
2 tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper (sliced)
1 can red kidney beans (rinsed)
3 cups coconut milk
1 teaspoon black pepper
3/4 tablespoon salt (adjust)
8-10 okra (sliced)
1/2 lb pumpkin (diced)
1/2 lb spinach (chopped)
3 cups bar-boiled brown rice (washed)
8-9 cups water (divided/adjust)

Notes! May I recommend that you follow along with the video below, as much more about the recipe is discussed there. The Scotch Bonnet pepper I used is optional as I like my food a bit spicy. You may use any pepper you like and in the amount you can tolerate. For additional flavor you may add grated ginger and a couple bay leaves when you cook the beef at the start. Frozen peas/carrots/beans can also be added when you add the rice. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Heat the oil on a medium flame in a wide/heavy pot, then add the pieces of beef and brown. You may want to turn the heat down to med/low (I explained why I didn’t season and marinate the beef prior in the video).

After about 8 minutes, add the tomato paste and cook for another 2-3 minutes.

At this point we’ll add the carrot, onion, garlic, Caribbean Green Seasoning, tomato, black pepper, scotch bonnet pepper and salt. Stir and continue cooking for 3 minutes.

Add the rinsed beans (I used a light color, almost pink bean), stir well, then it’s time to add the coconut milk and 1 cup of water. I used the water to rinse the bowl where I had the coconut milk in. Bring to a boil then reduce to a simmer. This is when you’d add the ginger and bay leaf if you wanted to.

Depending on how large you cut the beef pieces (any cheap cut of beef will work), it may be somewhat tender after one hour and 10 minutes, so it’s time to add the rest of ingredients and bring back to a boil.

With 3 cups of rice it will yield a lot of food (feeds between 8-10 people) and rather than do the 2-1 ratio (liquid – rice), I went with 7 cups of water. You may need to add more later if you like your cook-up rice on the wet or soggy side.

20 minutes between a rolling boil and simmer, taste the liquid and adjust the salt to your liking. Determine if the rice is to your fancy (doneness) and keep cooking for another 5-10 minutes.

This classic one pot Caribbean dish is usually served with a simple salad, slices of ripe avocado and lately it seems people enjoy coleslaw as a side. Don’t forget to have a tall cold glass of Mauby.

Meat & Poultry

Outstanding “Wet” Beef Pelau.

February 13, 2021February 1, 20212 Comments

Lately I’ve switched allegiance to “Team Wet”, when it comes to Pelau. That iconic one pot Caribbean dish you’ll find in some form or the other, across the islands. Don’t get me wrong! A grainy Pelau is just as delicious, but the sort of creaminess you get will a little moisture left in the dish, adds a new level of ‘comfort’. Peep the Wet Chicken Pelau I shared a few weeks back and tell me it’s not a thing of mouth-watering beauty.

You’ll Need…

3 lbs stewing beef (cubed)
1 medium onion (diced)
1 lemon (for washing the beef)
1 med tomato (diced)
1/4 teaspoon black pepper
1 tablespoon salt
1/4 teaspoon Angostura bitters
1 teaspoon Worcestershire
1 tablespoon tomato ketchup
1 teaspoon grated ginger
2 tablespoon Caribbean Green Seasoning
1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar
3-5 bird’s eye pepper (bird pepper – or any spicy pepper you like)
2 pimento peppers (optional)
2 cups long grain brown parboiled rice
1 can pigeon peas (about 1 1/4 cups)
1 can coconut milk (about 1 1/4 cups)
1 medium carrot (diced)
6 oz baby spinach
4 cups water (divided)

Cut the beef into 1 – 2 inch pieces, then wash with the juice of a lemon (use a lime or 1/4 cup of vinegar if that’s what you have) and cool water (not mentioned in the ingredient list). Drain and get ready to season.

In a large bowl with the washed beef, add the tomato, onion, black pepper, salt, Angostura bitters, Worcestershire, tomato ketchup, ginger and Caribbean Green seasoning. Mix well and marinate for at least 2 hours.

Heat a large heavy pot on high heat and add the oil followed by the brown sugar. Make sure your spoon is dry (liquid will cause flareups) and stir the sugar. It will melt, go frothy, then deep amber in color. This is when you’ll add the seasoned beef (yes, marinade too) to the pot and stir well to coat. If the sugar goes black STOP – allow the pot to completely cool, wash, dry and start over. Black sugar will give you a bitter burnt taste. Pour 2 cups of water into the bowl you marinated the beef in so we can pick up anything remaining and add to the pot later on.

Heat still on high, place the lid on the pot and bring to a boil. Yes it will spring it’s own juices. 2-3 minutes later and it will come to a boil. Stir one more time, reduce the heat to (LOW) a simmer, top with the pimento peppers along with the birds eye pepper and lid on. Stir every 5-10 minutes. Lid on!

40-45 minutes on a that low heat, the pieces of beef will now be somewhat tender, crank up the heat to burn off any remaining liquid. This will give you that rich color we’re looking for along with additional flavor.

Once the liquid is gone and you can see the oil we started with, add the 2 cups of water to the pot and bring to a boil. Followed by the washed rice and coconut milk. Rinse the canned pigeon peas under cold water, drain and add to the pot, along with the carrots.

As it comes to a boil, add the remaining 2 cups of water and the spinach.

Once it comes to a boil, reduce to a simmer and cook uncovered until the rice is plump and cooked all the way through.

After 20-25 minutes, it’s time to start personalizing things. Taste for salt and adjust, keep an eye on the liquid/texture as some people may like it more ‘wet’ than others. I did turn off my stove at this point as I knew the cast iron pot I made this in will continue cooking and burn off most of the remaining liquid. Do keep in mind that more of my liquid was absorbed than what you see in the images.

I did say “iconic” right? Serve HOT with a side salad (even if it’s just sliced cucumber and tomato) or coleslaw and if you want the respect of your family and friends, be sure to have some Mango Kuchela and thick slices of zabouca (aka avocado, pear). Personally, I enjoy Pelau most with Spicy Tomato Choka on the side.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Traditional Caribbean Salted Pigtail Pelau.

May 27, 2025November 8, 20172 Comments

While salted pigtails may not sound appealing to many people, it’s a key ingredient in many dishes we would consider ‘comfort food’ in the Caribbean. Only recently are we seeing prominent chefs and restaurants trying to find ways to use the entire animal after it’s butchered. Normal thing in the Caribbean. If pork (especially pig tails) is not your thing, I’ve got versions of Pelau using chicken, beef and we’ve even played with a vegan option as well. Check the Recipe Index for those recipes.

You’ll Need…

1 1/2 lbs salted pigtials (cut 1 inch pieces)
1 large carrot (diced)
3 stalks celery (chopped)
1 medium onion (chopped)
1 whole scotch bonnet pepper (don’t break)
1 tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
1 teaspoon tomato ketchup
1/4 teaspoon black pepper
1/2 large tomato (cubed)
1 tablespoon veg oil
1- 1 1/2 tablespoon brown sugar
1 can pigeon peas (about 1 1/4 cups)
2 cups parboil long grain (brown) rice
1 1/2 cups coconut milk
1 1/2 cups water
4-5 sprigs thyme
2 tablespoon chopped parsley

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

I’d recommend getting your butcher to cut the salted pig tails as it can very tough for your ordinary kitchen knife. I used a heavy clever. Rinse the pieces with cool water (about 1 inch) then place in a pot covered with water and bring to a boil. Reduce the flame to a rolling boil and cook for about 30 minutes. Drain, rinse and get ready to season.

To the bowl with the pre-cooked salted pigtails, add the ketchup, Caribbean Green seasoning, black pepper, tomato, onion and grated ginger. Mix well and set aside (no need to marinate).

For this step I’d recommend watching the video below. Heat a heavy pot on a high flame and go in with the vegetable oil. Add the brown sugar and stir. Please use a dry spoon. Your kitchen may go smoky so you may want to open a window and/or turn the fan on above your stove. The sugar will melt, go frothy and finally a dark amber color (do NOT let it go black – STOP immediately if it does and start over). Once you have an amber color, start adding the season pig tails (carefully).

Stir well to evenly coat with that lovely color. Turn, cover the pot and cook for about 4-5 minutes (please stir a couple times). If any liquid formed, burn it off with the lid off, then add the drain/rinsed pigeon peas (you may also use red kidney beans if you can’t source pigeon peas), diced carrot and celery and stir well to pick up that lovely caramel base we created.

Add the washed rice (basically you’ll place the rice in a bowl, cover with water and massage. The water will go cloudy, drain and repeat until the water is no longer cloudy). In the same bowl you seasoned the pig tails, add the water (from the ingredient list above) to swish around to pick up any remaining marinade.. add that water to the pot. You can also add the coconut milk at this point. Top with the sprigs of thyme and the scotch bonnet pepper. Cover and bring to a boil.

Try your best to NOT break the pepper as it cooks or you’ll release the beast (heat). Unless you like that kind of heat. As it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for 25-30 minutes or until the rice is fully cooked.

You may remove the pepper and any of the sprigs of thyme you can easily see. Do taste for salt as we didn’t add any – the remaining salt in the salted pigtails should be enough.. but you’re free to adjust. Cover the pot and allow it to rest for about 10 minutes, then fluff with a fork and serve.

There are those who like their pelau ‘wet’ and if you’re like me, it must be a bit grainy. Should you prefer it ‘wet’ add a bit more liquid than I recommended and you’ll achieve a wet finish. Top with the chopped parsley for a bit of color. An amazing one pot dish, which goes well with a side salad of some sort. Some may say, a coleslaw is needed.. I’m cool with a few slices of cucumber and a wedge of ripe avocado.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Classic Caribbean Beef Pelau.

January 6, 2018September 5, 20174 Comments

During those cold and nasty winter days in January and February I always try to add a little Caribbean sunshine in our home/kitchen in Canada, with a big pot of bubbling Pelau. A delicious one pot dish packed with ingredients and flavors of the Caribbean which immediately takes me back to my childhood on the islands. However back then it was the dish of choice (usually the Chicken version) for those days at the beach.

You’ll Need…

3 lbs beef
2 scallions (chopped)
4 sprigs thyme
1 tablespoon chopped parsley
1 teaspoon grated ginger
1 med 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
3 cups long grain par-boil rice
1 can coconut milk (about 1.5 cups)
2 cups water – adjust
1 large carrot (diced)
1 can pigeon peas (drain, rinsed)
3 small white habanero peppers

1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar

IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs (especially the Worcestershire sauce). I used 3 white Habanero peppers, but you can use any spicy pepper you like or leave it out if ‘heat’ is not your thing. Remember to wash your hands with soap and water immediately after handling such hot peppers.

Cut the pieces of beef into thin strips (I used a cheap cut of beef) 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.

This is the most critical part of the cooking process so follow along by using the video below. In a heavy / dry pot, heat the veg oil on a medium flame, then add the brown sugar. Make sure the pot is dry, as well as the spoon you’ll be using. I’d recommend using a spoon with a long handle. You may need to turn the fan on above your stove or open your kitchen windows as it can become a bit smoky. Turn the heat up to high (please have the seasoned beef close) and stir the sugar. It will melt, go frothy, then amber in color (like the edges in the pic below). You want all the sugar to go amber and NOT black. If it goes black you’ve gone too far.. STOP. As you achieve that amber color.. carefully add the seasoned beef to the pot and stir well.

After you’ve stirred it well, 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. Yes, you will be required to stir it every 5-10 mins and it will spring it’s own juices.

After 30 minutes or so, turn the heat up to med/high, remove the lid and burn off all the liquid that’s left. We’ll achieve two things.. intensify the beef with the ‘stewed’ flavor and we’ll get a lovely dark color which will help ‘color’ the finished dish. In the same bowl you marinated the beef, pour in the water and mix around to pick up any remaining marinade (we’ll need it soon). Stir the beef well as the liquid burns off so it’s doesn’t burn. When you can see the veg oil we started off with, add the rinsed pigeon peas, diced carrots and coconut milk. Stir and bring to a boil

It’s now time to wash your rice and add it to the pot. Basically all you have to do is place the rice in a deep bowl, cover with water and massage with your fingers/hands. The water will go cloudy. Drain off that water and repeat that process until the water in the bowl is relatively clear.

Now 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 burnt off. Taste for salt near the end and adjust accordingly. 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 more ‘soupy’.

If you have celery or extra parsley, I’d recommend adding a bit (diced fine) after you turn off the stove. Then after the 10 minutes of ‘resting’, stir in.

Serve with a side of coleslaw, Tomato Choka and/or Pepper Choka.. don’t forget a thick slice of Avocado! Remember to cut the pieces of beef small so it’s fork tender when the pelau is done cooking.

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Gluten Free Meat & Poultry

Pelau, the first guest invited to every beach lime.

May 27, 2025June 16, 2009162 Comments

I can still recall sitting in our “gallery” (porch) shelling peas as the first crop of pigeon peas was reaped (btw, shelling is the term used to describe removing the peas from the pod). My parents always planted corn and peas every rainy season so we enjoyed fresh peas cooked in many different forms. Stewed, curried, in pelau and as a thickener for some of the amazing soups my mom would make. But my absolute favourite dish with pigeon peas (even to this day) is that wonderful meal-in-a-pot, called pelau.

It was the norm that every trip we made to the beach or any family outing, my mom would cook up a pot of pelau (BTW, “cook up” is also another word for pelau) to take for lunch. Nothing beats taking a swim in the ocean and making your “hungry” way back to the trunk of the car where your mom is getting ready to serve you a plate of still-hot, chicken pelau with a fresh green salad on the side. And how could I forget the hot sauce we would drizzle all over the mound of pelau?

Can you imagine writing a post and your mouth waters from nothing but a memory? Let’s hope I don’t drool all over this keyboard.

I still can’t believe that it took me this long to share this dynamite pelau recipe with you. A special thanks to Caron for reminding me to do so.

You’ll need…

4-5lbs chicken, cut into pieces and washed with lime/lemon juice
1 tablespoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh/bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
2 tablespoon brown sugar
3 cups water
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 large carrot sliced into “coins”
1 can coconut milk (about a cup)
1 can pigeon peas (also known as congo peas)
3 cups of long grain brown rice (washed)
1 teaspoon golden ray salt butter (optional)

Couple things before we proceed.

* If you can get fresh “shelled” pigeon peas, jump at the chance to use that instead of the canned stuff. nothing beats ‘fresh’.

* The pigeon peas comes as 2 types in the can. You have the green pigeons peas and the congo peas. The congo is the just the same green ones that were left to dry in its pod (while still on the tree), then canned. In the pictures below, you’ll notice that I used the congo variety of peas as it what I had on hand.

Cut and wash the chicken pieces, then season with all the ingredients mentioned above except, the oil, sugar, coconut milk, carrot, rice, water, golden ray and the can of pigeon peas.

seasoning chicken for pelau

Allow the seasoned chicken to marinate for at least 1 hr before you continue. You’re probably shocked by the amount of salt we used during the seasoning process, don’t fear. When we add the other ingredients, the saltiness will balance off nicely.

In a large pot on med to high heat, pour the oil and wait for it to become hot. Then add the brown sugar (same as the stewing process we discussed before), keeping an eye on things (see pictures below) until the sugar goes to a dark frothy brown. Have the bowl of seasoned chicken ready to go.

browning sugar for pelau

pelau recipe

cook pelau

When the sugar gets to this point, quickly start adding the pieces of chicken. Move each piece around so it gets coated in the caramel that you just made. After adding all the chicken, cover the pot and allow to cook on med heat for about 10 minutes. We’re trying to “brown” the meat and also create a nice brown colour so when we add the rice, everything will look and taste amazing. Remember, that a pelau is judged by not only it’s taste, but by it’s appearance as well. Don’t worry, this recipe is fool proof!

brown chicken for pelau

stew chicken for pelau

While everything cooks, open the can of peas and place it in a strainer to wash out the sort of sryup-like liquid it’s packaged in the can with. You’ll also get rid of all that additional sodium that’s included in everything that’s canned. Wash and peel the carrot, then slice into coins. Put both the peas and carrot pieces into the same bowl you seasoned the chicken. Hopefully it will pick up any remaining seasonings that were left back. As the water starts to dry-up (see pic above) add, the peas and carrots to the pot. NOTE: You may have to turn up the heat and remove the lid for the natural juices that were released to cook down.

pigeon peas

ingredients pelau

caribbean pelau

Cover the lid and turn down the heat as you wash the rice. For those of you not familiar with cooking with brown rice as we do in the Caribbean, you may not realize that you must first wash the rice before cooking, to get rid of the gritty taste. Many of you are probably accustomed to using that fast cooking (can’t screw up) Uncle Ben’s version. Not today! It’s a very simple process. Pour the rice into a large bowl and pour water to cover it. Then as if you’re giving the rice a massage, work it with your hand and fingers. Pour out that water (you’ll see how cloudy the water will be) and repeat this process for another couple times.

brown rice

Time to kick back into action. Pour the rice into the pot, then the coconut milk and the three cups of water. Stir everything around and quickly bring back to a boil. Then cover the pot and allow to simmer for about 35 minutes or until all the liquid is gone and the grains of rice is tender and plump. There are 2 ways people like their finished product. Wet or dry and grainy. I love a nice grainy pelau, but I do know my sister makes hers gets my mom to make her’s a bit wet. Test both ways to see how best you like it.

pelau ingredients

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island pelau recipe

trini pelau

Added Flavour!

To add an additional layer of flavor to the dish (not as if it need any more) add a teaspoon of Goldenray salted butter as you turn off the stove. Then mix around and cover the pot for about 5 minutes.

Special Note. My great aunt had this trick where she would get a branch of celery (fresh stuff from her garden – only the leafy part) and chop it really fines and top her pelau with it. STUNNING is the only word I can use to describe this added zing. Though I’ve tried over the years I’m still to recreate that unique taste … maybe it’s because I don’t have that unique celery from the Caribbean.

trinidad pelau

Do let me know your thoughts on this and the many other recipes posted on CaribbeanPot.com in the comment box below. If doing this according to a gluten free diet, do go through all the ingredients to verify they meet with your gluten free dietary needs.

beef pelau

Classic Caribbean Beef Cook-Up Rice.

Outstanding “Wet” Beef Pelau.

Traditional Caribbean Salted Pigtail Pelau.

Classic Caribbean Beef Pelau.

Pelau, the first guest invited to every beach lime.

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