Recipes

West Indies Pepperpot Soup

West Indies Pepperpot Soup
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Serves: 10

Ingredients:

  • 2 pounds Dietz & Watson® Angus Roast Beef, cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium white onion, chopped
  • 4 garlic cloves, chopped
  • 1/4 habanero pepper, seeded and chopped
  • 1 cup chopped green onions
  • 1 pound taro root, peeled and diced
  • 1 gallon beef stock
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon freshly ground allspice
  • 1 tablespoon freshly ground black pepper; plus more
  • 1 pound collard greens, rinsed and chopped
  • Salt

Instructions:

In a large stockpot, saute the onion and garlic in the oil over high heat and saute for 3 to 5 minutes, until the onion is translucent. Add the green onions and taro root. Saute for 3 to 5 minutes until translucent. Add the stock, bay leaves, thyme, allspice, and pepper. Bring to a boil over high heat. Add the Dietz & Watson® Angus Roast Beef. Reduce the heat to medium and cook for about 30 minutes, until the meat and taro root are tender.

Stir in the collard greens. Reduce the heat and simmer for about 5 minutes, until the collard greens are thoroughly cooked. Add the habanero pepper. Season with salt and pepper to taste.

Shopping List:

  • 2 pounds Dietz & Watson Angus Roast Beef, cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium white onion, chopped
  • 4 garlic cloves, chopped
  • 1/4 habanero pepper, seeded and chopped
  • 1 cup chopped green onions
  • 1 pound taro root, peeled and diced
  • 1 gallon beef stock
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon freshly ground allspice
  • 1 tablespoon freshly ground black pepper; plus more
  • 1 pound collard greens, rinsed and chopped
  • Salt