Beef Pelau

Preparation info
  • Serves:

    6 to 8

    • Difficulty


Appears in
Sweet Hands: Island Cooking from Trinidad and Tobago

By Ramin Ganeshram

Published 2018

  • About

Here is a version of pelau made with stewing beef. You can also use lamb. Beef pelau is commonly eaten among Muslim Trinidadians following Eid al Adha, a sacrificial feast day. Note that if you use dried peas you need to allow time for them to soak overnight.


  • 1 cup dry pigeon peas, pinto beans, or black-eyed peas, or 1 (12-ounce) can


  1. If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. (If using canned beans, drain, rinse with cold water, dra