Beef Pelau

Name: Beef Pelau
Yield: Serves: 6 to 8
Cuisine: Trinidad & Tobago
Ingredients: 2 cups long-grain rice; 1 small onion, chopped; 5 scallions, ends trimmed and minced (white and green parts); 1 cup canned coconut milk; 1 cup dry pigeon peas, pinto beans, or black-eyed peas, or 1 (12-ounce) can; ¾ cup sugar (white or brown); ½ cup chopped parsley; 2 teaspoons green seasoning; 1 bay leaf; 1 small whole Scotch bonnet pepper or other red chili pepper; 1 clove garlic, finely chopped; 2 cups cubed fresh calabaza or butternut squash; 3 pounds stewing beef, cut into 1-inch chunks; 2 carrots, peeled and chopped; ½ cup ketchup; 1 sprig thyme; 1 tablespoon butter; 3 tablespoons canola oil

Preparation info

Serves:
6 to 8

Difficulty
Medium

Appears in

Sweet Hands

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.

Ingredients

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

Americas
Trinidad & Tobago
Main course
Caribbean
Eid

Method

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