Beef Short Rib Pepper Pot
Wednesday, November 17, 2021
Pepper Pots have always been a favorite soup of mine that many don’t know about. Traditionally when people think of the slave trade of American many forget the trail that leads to the Caribbean. It’s this trail that leads us to the pepper pot. It’s easy to connect the dots between a pepper pot and gumbo. This Beef Short Rib Pepper Pot is buttery and perfect on top of some mascarpone grits. Scotch Bonnet peppers are traditionally added for spice. I lean toward adding a spiced okra chutney.
Ingredients
5 lbs. beef short ribs
Freshly ground black pepper
Kosher salt
½ cup olive oil
2 medium carrots, peeled and diced
1 medium yellow onion, diced
6 garlic cloves, minced
1 3" piece ginger, peeled and finely grated
2 plum tomatoes, diced
2 scallions, thinly sliced
1 Scotch bonnet pepper, seeded and finely diced
6 sprigs fresh thyme
2 Tbsp. soy sauce
3 Tbsp. tomato paste
1 Tbsp. whole allspice berries
6 cups chicken stock
Instructions
Heat the olive oil over medium high in Dutch oven.
Season the beef short ribs with Kosher salt and fresh ground black pepper.
Once the olive oil begins to shimmer, in batches brown the beef short ribs on all sides. Once brown place the beef short ribs on plate lined with paper towels.
To the Dutch oven add the onions, garlic, carrots, ginger, plum tomatoes, green onion, Scotch bonnet pepper, thyme, soy sauce, tomato paste, and all spice berries. Stir to combine and allow to cook for 2 minutes.
Add the beef short ribs back to the pot along with the chicken stock.
Bring to a boil and the lower the heat to maintain a simmer and cook covered for 3 hours.
Serve the pepper pot over Mascarpone Cheese grits.
Tags
Main
