Beef Pepperpot Stew with Spillers' Dumplings

TOTAL TIME: 1 hr 35 min
Prep: 35 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

  • Pepperpot
  • 21 ounces well-trimmed stewing beef, preferably from the shin (may substitute stewing chicken)
  • 4 1/2 cups beef stock or water mixed with 2 teaspoons yeast extract
  • 4 sprigs fresh thyme
  • 1 (4-inch) piece fresh ginger, very thinly sliced
  • 1 onion, coarsely chopped
  • 1 clove garlic, finely chopped
  • 1 bay leaf
  • 6 allspice berries
  • Kosher salt and freshly ground black pepper
  • 16 ounces yams or potatoes
  • 14 ounces sweet potatoes
  • 16 ounces fresh pumpkin or butternut squash
  • 4 large green onions
  • 2 to 4 hot red chiles, preferably Scotch Bonnet
  • 1 (16-ounce) can coconut milk
  • 1 (16-ounce) can lima beans, drained and rinsed
  • 3/4 cup spinach or callaloo ( amaranth), washed, stemmed, destalked, and shredded
    • Pinch kosher salt
    • 4 to 5 tablespoons water
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    • Print Recipe

    Directions

    For the pepperpot:
    Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes.
    Cook's Note: If you are using chicken, simmer for 15 to 25 minutes.

    Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up.

    For the dumplings:

    Meanwhile, to make the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals.
    Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb.

    Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up.
    Cook's Note: The larger dumplings will need around 12 minutes to cook. We call them Spillers' Dumplings perhaps because they spill over the top of the full dish of pepperpot, so make sure that the pot is covered.

    Taste the dumpling, and add extra salt, and pepper, if necessary.

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    Review This Recipe

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    5

    Newest Ratings and Reviews

    Read all 4 reviews

    • on August 26, 2013

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      I tried this recipe for the first time. It was so good! I was really proud of myself. I love Jamaican food. I normally have to go to a Jamaican restaurant. This recipe gave me the inspiration to try other recipes. Do you have more by Levi Roots?

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    • on April 17, 2013

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      So damn good! I made this last night. I couldn't find all the ingredients so I used collards not callallo. I used butternut squash, white sweet potatoes, yams and 1 habanero chile because I couldn't find the scotch bonnet peppers. I also used a lot more garlic. I will say this much though, not only does it taste great but works well as a congestion buster.

      I will definitely be making this again and look forward to purchasing Levi's cookbooks and trying more of his recipes.

      people found this review Helpful.
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    • on December 15, 2012

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      This is our favorite use if the habanero peppers we grow in our garden!

      people found this review Helpful.
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