PEPPERED BEEF
Peppered Beef
SPICY!, flavorful beef meat marinated in traditional Yoruba spices and roasted with peppers.
Yield: 4-5 servings
PREP IT!
Pepper Blend
½ jar Roasted red bell pepper, drained, diced small
½ large Orange bell pepper, fresh, diced small
½ large Yellow bell pepper, fresh, diced small
½ large Green bell pepper, green, fresh, diced small
½ large Red onion, fresh, diced small
1 clove Garlic, fresh, minced
2 - 6 large Habanero peppers (depending on your desired spice level)
2 pounds Beef, cubed, cleaned, and trimmed (I used meat from the brisket)
1 cup Stew base
1 cup (8 ounces) Chicken broth
1 tablespoon Taste Tutor Seasoning 101
3 tablespoons Taste Tutor Jollof Seasoning
2 teaspoons Taste Tutor Pepper Soup Seasoning
1 teaspoon Cameroon pepper
1 teaspoon Thyme, dried
2 tablespoons (or large cubes) Chicken bouillon
½ cup Oil, any kind
MAKE IT!
In a large pot, add beef, stew base, chicken broth, Taste Tutor Seasoning 101, Taste Tutor Jollof Seasoning, Taste Tutor Pepper Soup Seasoning, Cameroon pepper, thyme, and bouillon. Stir well.
Bring to a boil, then reduce heat, cover, and simmer for 60–75 minutes, until beef is tender and flavorful.
Remove beef from the pot and drain, reserving the stew base. Set both aside. (Do not discard the stew base. It’s perfect for making jollof rice later.)
Heat oil in a large pan over medium-high heat. Add diced bell peppers, red onion, garlic, and habanero peppers. Fry for 5–7 minutes until fragrant and slightly softened.
Add the cooked beef to the pan. Toss well to coat with the pepper mixture. Fry for another 5–10 minutes, allowing the beef to pick up color and flavor.
Serve hot as a main or alongside rice, fried plantains, or yam.
Enjoy!
Tip: Save the reserved stew base in the fridge or freezer and use it later as the flavor base for spicy jollof rice, stews, or soups.
Reheat leftovers: in a skillet with a little bit of water over low heat or in a bowl with a little bit of water, covered with plastic wrap and microwave about a minute.