Stew Peas with Pig's Tail & Fresh Beef

Stew Peas with Pig's Tail & Fresh Beef


For 5 people ()

  • 1 pound(s) pig's tail, 1" slices
  • 1 pound(s) beef butt, round, 1 1/2 inch cubes
  • 1 pound(s) red kidney beans
  • 6 ounce(s) flour
  • 1/2 teaspoon(s) salt
  • 3 tablespoon(s) Grace Vegetable Oil
  • 4 ounce(s) onion, chopped
  • 2 stalk(s) escallion, chopped
  • 1 sprig(s) thyme
  • 1 whole scotch bonnet pepper
  • 2 clove(s) garlic, crushed
  • 1 can(s) Grace Coconut Milk
  • 1 teaspoon(s) pimento berries

Stew Peas with Pig's Tail & Fresh Beef Directions

Scald pig's tail in enough water to cover for about 10 minutes, then discard the water.

Place the pig's tail, beef and red kidney beans in a sauce pot with enough water to come 4 inches above them.  Pressure cook for about 35 minutes or boil until tender.

Make spinners dough with flour, pinch of salt and enough water to bind, then set aside.

Heat a large skillet, add vegetable oil and use to saute chopped onion, escallion, thyme, hot pepper and garlic for about 3 minutes.  Add pig's tail, beef and peas mixture, coconut milk and stir; bring to a boil.

Add spinners and pimento berries and continue to simmer on a low flame for another 10-15 minutes.  Adjust seasoning if necessary.

Difficulty: Easy
Preparation time: 30m

Cooking time: 50m