Cayman-style beef
Beef slowly cooked in the Cayman Islands style, seasoned with onion, garlic, black pepper, salt, and Scotch bonnet. The long cooking time leaves it tender and easy to shred.
This Cayman Islands beef dish is cooked covered over low heat for several hours. Serve it when the meat is tender and breaks apart as you stir it.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Season the beef
Trim some fatty portions from the beef and set them aside. Season the meat with the salt, black pepper, garlic, and onion.
Ready to continue when: The beef is evenly seasoned and the fatty portions are set aside.
- 02
Cook over low heat
Put the reserved fatty portions in a large, heavy pot and heat them until they render their fat. Add the seasoned beef and place the whole Scotch bonnet peppers on top. Cover tightly and cook over low heat for 4 to 6 hours, until the meat is very tender.
Ready to continue when: The beef is very tender and beginning to break apart; the pot has remained covered during cooking.
360 min - 03
Shred and serve
Carefully remove the whole Scotch bonnet peppers without breaking them. Stir the beef until it shreds, then serve hot.
Ready to continue when: The peppers have been removed whole and the beef breaks apart as you stir it.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
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- "Hauks, Chip, Grate, and Squeeze": Recipes of the Honduran Bay Islands | OpenAlex openalex.org/W2810686079
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State: Published after documentary validation; no “Tested” label is shown.