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Rice and Peas with Beef   HT  MC  West Indian  100mins


Serves 4   Hot  Meat  Pulses  Main Course  Dairy free  Caribbean  West Indies



4 tbsp Oil 

1 tbsp Brown Sugar

450g/1lb Beef, cut into cubes 


1 Beef Stock Cube

225g/8oz Long Grain White Rice 

100g/4oz Fresh Pigeon Peas, pre-soaked 

100g/4oz Coconut Milk 

Salt and pepper




1. Heat the oil in a large saucepan until hot. Add the brown sugar and cook, stirring until it has almost caramelized. 


2. Add the beef with enough water to barely cover. Crumble in the stock cube, mix well and bring to the boil. Reduce the heat then partially cover and and simmer, for 1 hour, stirring from time to time and adding more water to prevent it burning if necessary. 


3. Add the remaining ingredients, mix well and simmer, uncovered, for 20 minutes, stirring from time to time. 


4. Remove from the heat, cover and set aside for 15 minutes before serving.





More Beef Recipes  |  Beef Cuts  |  General Beef/Veal Preparations  |  More Caribbean Recipes




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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