Trinidadian Beef Rice with Mixed Vegetables

Ingredients

Estimated total cost: €32.85 · €5.47/serving

• 3 lb. premium chuck beef stew meat, trimmed and cut into 12 cubes (pat dry with paper towels before browning for better searing)Est. price €18.00–€27.00
• 2 Tbsp. plus 1 tsp. delicate Diamond Crystal or 3 tsp. plus tsp. Morton kosher salt, plus extra for seasoning (season meat generously with salt before cooking)Est. price €0.15–€0.40
• 2 Tbsp. Worcestershire sauceEst. price €0.60–€1.50
• 1 Tbsp. freshly cracked black pepperEst. price €1.50–€3.50
• 14 scallions, with 12 roughly chopped (about 3 cups), and 2 thinly sliced (reserve sliced scallions for garnish)Est. price €1.40–€2.80
• 1 large fiery Scotch bonnet or habanero chile, finely minced (wear gloves while handling spicy chilies)Est. price €0.30–€0.70
• 1 2 piece of aromatic ginger, peeled and finely mincedEst. price €0.60–€1.20
• 1 cup of rich and tangy ketchupEst. price €0.80–€1.80
• 3 Tbsp. finely minced garlicEst. price €0.45–€0.90
• 1 Tbsp. roughly chopped fragrant thyme leavesEst. price €1.00–€2.50

Steps

1. 1

   In a large nonreactive bowl, combine 3 lb. beef stew meat (such as chuck), cut into 1"–2" pieces, with 2 Tbsp. Diamond Crystal salt or 3½ tsp. Morton kosher salt, 2 Tbsp. Worcestershire sauce, and 1 Tbsp. coarsely ground black pepper. Add in 12 coarsely chopped scallions, 1 large finely chopped Scotch bonnet or habanero chile, finely chopped ginger, peeled and finely chopped to a size of one 2” piece, along with ⅓ cup ketchup, 3 Tbsp. finely chopped garlic, and coarsely chopped thyme measuring at about 1 Tbsp. Massage the marinade into the meat thoroughly using gloved hands for approximately two minutes until the meat is evenly coated. Cover the bowl and refrigerate for at least one hour or up to twelve hours to allow the flavors to meld together effectively.

2. 2

   In a large heavy-bottomed pot, heat ¼ cup of vegetable oil over medium-high heat. Add in ½ cup of packed dark brown sugar and let it cook without stirring until it starts to sizzle and darken, which should take about 1-2 minutes. Stir occasionally using a heatproof spatula as you continue cooking until the sugar is bubbling and the caramel reaches a dark brown color (avoiding black), for an additional 3-4 minutes.

3. 3

   Begin by preparing 7 large carrots, scrubbing them clean and cutting them into ½” pieces. Also, rinse one 15-oz. can of green pigeon peas and one 13.5-oz. can of full-fat unsweetened coconut milk. In a pot, combine the prepared carrots, pigeon peas, coconut milk, 2 cups of well-rinsed parboiled long-grain rice, and the remaining salt specified in the recipe. Stir everything together thoroughly. Once combined, bring the mixture to a simmer over medium heat. Cover the pot securely with a lid and allow it to cook over medium-low heat until the rice has reached a tender consistency. This should take approximately 40–50 minutes for the dish to be fully cooked and ready to serve.

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• Cultural note

  Trinidadian Beef Rice with Mixed Vegetables is a traditional dish from Trinidad and Tobago, reflecting the diverse cultural influences of the Caribbean region. The use of Scotch bonnet or habanero chiles, ginger, and coconut milk in the recipe highlights the fusion of African, Indian, and Indigenous Caribbean culinary…

• Seasonal note

  Trinidadian Beef Rice with Mixed Vegetables can be enjoyed year-round as the ingredients are generally available in most seasons. However, fresh scallions, Scotch bonnet or habanero chiles, and thyme are particularly abundant and flavorful during the summer months.

• Health note

  This dish is a good source of protein, providing 35g per serving, which is essential for muscle growth and repair. However, it is high in calories and fat, with 45g of fat and 780 calories per serving, so it should be enjoyed in moderation. The addition of carrots, green pigeon peas, and avocado adds fiber, vitamins A…