Mrs Bessie Byam’s Rice and Peas

Name: Mrs Bessie Byam’s Rice and Peas
Yield: Serves 6
Cuisine: Trinidad & Tobago
Ingredients: 1 teaspoon crushed garlic; 1 teaspoon ground cloves; 1 lb. lean beef, chuck or shin, cut into 1-inch cubes; ½ lb. smoked ham hocks; 1 teaspoon salt; 1 medium green bell pepper, chopped; 2 onions, coarsely chopped; 5 cups (1¼ pints) chicken or beef stock, about; 1 fresh hot green pepper, seeded and chopped; 2 tablespoons vegetable oil; 2 tomatoes, peeled, seeded and chopped; 2 cups (¾ lb.) long-grain rice, washed; ½ lb. fresh or tinned pigeon peas

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This recipe given me by a friend, Mrs Byam of Trinidad, is particularly good, and because of the amount of meat, is a meal in itself.

Ingredients

½ lb. smoked ham hocks
1 lb. lean beef, chuck or shin, cut into 1-inch cubes
1

Americas
Trinidad & Tobago
Side dish
Gluten-free
Caribbean

Method

Soak ham hocks overnight in water to cover. Drain. Cut meat off the bones in 1-inch pieces. Mix with the beef and season with salt, garlic and cloves. Heat the oil in a heavy, covered casserole and sauté the meat until browned. Add ½ pint of water and simmer, covered, until the meats are tender, about 1½ hours, adding a little water from time to time if necessary.

Measure the liquid. Ad