Beef Pelau

Ingredients for 6 servings:

• 200 g beans (black-eyed peas or pidgeon peas)
• 2 bay leaves
• 1 tbsp sugar
• 750 g beef
• 1 tbsp spring onion(s), chopped
• 3 cloves garlic
• salt and pepper
• 50 ml vegetable oil
• 1 ½ tbsp sugar
• 2 onions, finely chopped
• 2 tomatoes, peeled and chopped
• 1 pepper(s), red, chopped
• 1 stalk celery, chopped
• 1 tsp thyme, dried
• 1 chili pepper(s), chopped
• 400 g rice, parboiled
• 600 ml water or vegetable stock
• 300 ml coconut milk

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

Caribbean rice dish from Trinidad and Tobago

Soak the beans in cold water overnight and cook them the next day with two bay leaves and a tablespoon of sugar until tender. Roughly dice the beef and marinate with the spring onions, garlic, salt, and pepper for at least an hour. If available, you can also use Caribbean marinating mix (green seasoning) instead. In a large pot, caramelize one and a half tablespoons of sugar in the vegetable oil until dark. Toss the beef cubes to ensure they are evenly coated. Cover and simmer over low heat for about 15 minutes, always being careful not to burn. Add a little water if necessary. Add the onions, tomatoes, bell peppers, celery, thyme, and chili, and simmer for another 10 minutes. Now add the drained beans, stir, and simmer for another 5 minutes. Once the beef cubes are tender, add the rice with water and coconut milk, and mix evenly. Cover and simmer over low heat until the rice is tender and the liquid is absorbed. Season with salt and serve. It tastes even better the second day. Instead of beef, you can also make Pelau with chicken.