While Trini pelau has much in common with other protein-rich rice dishes found across the world, this one-pot workhorse gets its distinct rich, dark hue and smoky sweetness from a burnt sugar caramel, known as “browning,” which serves as the dish’s flavor base. This dish is a vessel for some of the Caribbean’s finest flavors, like bright and punchy herbs, spicy-sweet aromatics, and grassy coconut milk—but it’s also a reflection of the multicultural society of the twin-island republic and a mirror of the rich diversity of island life. Read more about the history of pelau—and why it’s the unofficial national dish of Trinidad and Tobago—here.
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What you’ll need
Dutch Oven
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Large Bowl
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Silicone Spatula
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Can Opener
$14 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
3
2
2
1
14
1
1
⅓
3
1
¼
½
7
1
1
2
Preparation
Step 1
Toss 3 lb. beef stew meat (such as chuck), cut into 1"–2" pieces, in a large nonreactive bowl with 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, 2 Tbsp. Worcestershire sauce, and 1 Tbsp. coarsely ground black pepper. Add 12 scallions, coarsely chopped, 1 large Scotch bonnet or habanero chile, finely chopped, one 2” piece ginger, peeled, finely chopped, ⅓ cup ketchup, 3 Tbsp. finely chopped garlic, and 1 Tbsp. coarsely chopped thyme. Using gloved hands, massage marinade into meat until well coated, about 2 minutes. Cover and chill at least 1 hour and up to 12 hours.
Step 2
Heat ¼ cup vegetable oil in a large heavy-bottomed pot over medium-high. Sprinkle in ½ cup (packed) dark brown sugar and cook, undisturbed, until starting to sizzle and darken, 1–2 minutes. Continue to cook, stirring occasionally with a heatproof spatula, until sugar is bubbling and caramel is a dark brown (but not black) color, 3–4 minutes more. (Note: The oil will not incorporate with the melted sugar.) Immediately add beef and its marinade and stir to coat. Reduce heat to low, cover pot, and cook, without stirring, until beef is brown and has released its juices, 15–20 minutes.
Step 3
Add 7 large carrots (about 2 lb.), scrubbed, cut into ½” pieces, one 15-oz. can green pigeon peas, rinsed, one 13.5-oz. can full-fat unsweetened coconut milk, 2 cups parboiled long-grain rice, well rinsed, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; stir to combine. Bring liquid to a simmer, then cover pot and cook over medium-low heat until rice is tender, 40–50 minutes.
Step 4
Uncover pot and cook, stirring occasionally, until some excess liquid evaporates, 6–8 minutes. Taste and season with more salt if needed.
Step 5
Divide pelau among bowls. Scatter 2 scallions, thinly sliced, over, dividing evenly. Serve with chopped cilantro and sliced avocado; season avocado with salt.
Leave a Review
Reviews (47)
Back to TopMy family really enjoyed this recipe. The first time I made this I thought parboiled rice was partially cooked rice which apparently it isnt so mine came out more like a stew. The next time I made it I followed the recipe. I did cut my carrots a little bit bigger and put them and black eyed peas in with the meat. Then it came out like a rice dish with meat. I did use jasmine rice but added a can of water with the coconut milk. Maybe next time I’ll just add 2 cans of coconut milk. I also used the 1/2 cup of sugar and didn’t find it too sweet.
Darcy Crimmins
Folsom, CA
9/16/2022
Sorry I didn't think it was very tasty. But I'll continue reading various articles thank you
Elisa Griffith
Pottstown pa
6/20/2022
I thought this recipe would have more flavor. The marinade smelled wonderful. Shouldn't par-cook the rice. By the time we got to eating it, the rice was mostly disintegrated. There was no real distinct flavor. I was happy the chuck steak did cook to tender with such a sort cooking time. It must have been the marinating for about 15 hours. Disappointed to say the least.
RonP
Reston, VA
4/3/2022
I really didn't like this! Maybe I did something wrong but it was quite unbalanced. The garlic was overpowering and quite raw tasting, while the chili heat was one dimensional. The cooking time was too short to make the beef tender and too long for the rice. I'm not even sure where to start to fix it. I won't be attempting this one again.
Becky D
UK
3/29/2022
My wife is a beautiful Trini woman and this article as well as this recipe has helped open our eyes to beauty of the multicultural Trinbagonian heritage reflected in the rich history behind this sumptuous dish. What's more, having made this dish, the recipe is legit and it is hands down the most delicious, rice based stir fry we've ever tasted.
Anonymous
United States via Kingston, Jamaica
3/22/2022
I wish I'd read all the reviews before spending 16$ on beef to cook in a bowl of hard carrots and mushy peas
not too happy
United States
3/20/2022
Really love this piece of writing, cast me straight back to the Caribbean. I love pelau and cook it with chicken. Every Caribbean household has its own nuances, rice and peas for example can be red kidney beans in one household, and pigeon peas in another. The Caribbean is a real melting pot of techniques and flavours, I love this rendition, well done Brigid.
Dee
London
3/20/2022