BEEF PELAU

Ingredients

1½ lbs boneless beef, cut in cubes

2 – 3 pieces pigtail

½ tsp salt
¼ tsp black pepper

1 medium onion, diced

4 – 5 cloves garlic, chopped

¼ cup tomato ketchup

Few dashes Worcestershire sauce

3 – 4 blades of chives, chopped

3 – 4 blades of shadon beni, chopped

1 bundle small leaf thyme

6 pimento peppers, seeded and chopped

1½ cups diced pumpkin
3 tbsp oil

3 cups rice, washed and set aside

2½ cups cooked pigeon peas
1½ cups coconut milk

Hot water

Directions

1. Season beef with green seasonings, salt, black pepper, 2 cloves garlic, Worcestershire sauce, ketchup, and soy sauce. Set aside and leave to marinade for at least 1 hour or preferably overnight.
2. Heat oil in large deep pot.
3. Add the pigtail, onions and pimentos and sauté for 1 – 2 minutes. Add the meat with all the marinade, mixing well in the pot. Add a little hot water, stirring just to avoid sticking. Add the pumpkin, remaining garlic and a little more water, just enough to cover meat. Cover and let cook on medium heat until cooked, approximately 20 – 30 minutes.
4. Add the pigeon peas and coconut milk and let cook with the meat for 5 minutes.
5. Add the rice and mix well. Add just enough water if necessary, to barely cover the ingredients.
6. Continue cooking on low heat for about 10-15 more minutes until liquid has been absorbed and rice is fully cooked, mixing occasionally to avoid sticking.
7. Mix well and fluff the pelau with a fork. Taste and adjust seasonings if necessary. Serve with coleslaw and a little pepper sauce.