Pepperpot short ribs with whipped yam recipe
To make the brine, put all the ingredients apart from the ice cubes into a very large pan along with 10 litres/17½ pints water. Cover with a tight-fitting lid and bring everything to the boil. Place the ice cubes into a very large heatproof bowl, then pour the hot liquid over the ice and allow to cool completely. To make the short beef ribs, submerge the meat in the cooled brine, cover and leave overnight in the fridge.The next day, remove the beef from the brine and place in a deep, heavy-based casserole dish or roasting tray. Add the chilli, cinnamon, cloves, ginger, orange peel, bay leaf, salt and black pepper to the dish, rubbing into the beef where possible. Place a frying pan over a low heat. Add the oil and when hot add the sliced onions. Cook slowly for about 30 minutes until caramelised to a deep brown colour. When cooked add these to the casserole dish, in and around the beef.In a jug, mix the cassareep, brown sugar and rum. Pour this over the beef. Top up the liquid in the casserole dish with water until it is 5cm/2in above the beef. Heat the oven to 170C/150C Fan/Gas 3. Cover the beef with kitchen foil and cook for 6–8 hours, checking periodically to make sure it doesn’t dry out.Remove the beef from the oven and allow to cool in the liquid. Keep the beef in the liquid until ready to use – for best results, leave it to sit in the sauce for 24 hours before eating.To make the pickled Scotch bonnet chillies, add the vinegar, salt, sugar and mustard seeds to a saucepan, bring to the boil and simmer until the sugar is dissolved. Very thinly slice the chillies, saving the tops and tails for hot sauce. Pour the vinegar mix over the sliced chillies, garlic and thyme. Leave for a few days before serving. To make the pickled red onion, bring the vinegar and sugar to a boil in a saucepan then pour over the sliced red onion. Place a sheet of greaseproof paper over the onions to ensure they stay submerged.To make the pickled watermelon rind, peel away the dark green outer layer from the watermelon and then cut out the flesh. Cut the remaining rind (with the white and pink part) into small 1cm/½in dice. Mix the remaining ingredients in a saucepan and bring to the boil, then simmer for 10 minutes. Once boiling, pour over the watermelon rind. Place in the fridge overnight.To make the whipped yam, place the yam in a pot and cover with cold water. Add the salt and bring to the boil. Cook until tender, this will take 15–20 minutes. When cooked, pass through a food mill or potato ricer. Place the cream, milk and butter into a saucepan and heat gently over a low heat until the butter is melted. Slowly add the yam to this mixture, constantly whisking to avoid lumps. Add the white pepper, taste and adjust the salt if needed.Place the whipped yam onto a serving bowl or plate and top with the rib and reduced sauce. Garnish with the pickled Scotch bonnet, red onions, and watermelon rind. To make the brine, put all the ingredients apart from the ice cubes into a very large pan along with 10 litres/17½ pints water. Cover with a tight-fitting lid and bring everything to the boil. Place the ice cubes into a very large heatproof bowl, then pour the hot liquid over the ice and allow to cool completely. To make the brine, put all the ingredients apart from the ice cubes into a very large pan along with 10 litres/17½ pints water. Cover with a tight-fitting lid and bring everything to the boil. Place the ice cubes into a very large heatproof bowl, then pour the hot liquid over the ice and allow to cool completely. To make the short beef ribs, submerge the meat in the cooled brine, cover and leave overnight in the fridge. To make the short beef ribs, submerge the meat in the cooled brine, cover and leave overnight in the fridge. The next day, remove the beef from the brine and place in a deep, heavy-based casserole dish or roasting tray. Add the chilli, cinnamon, cloves, ginger, orange peel, bay leaf, salt and black pepper to the dish, rubbing into the beef where possible. The next day, remove the beef from the brine and place in a deep, heavy-based casserole dish or roasting tray. Add the chilli, cinnamon, cloves, ginger, orange peel, bay leaf, salt and black pepper to the dish, rubbing into the beef where possible. Place a frying pan over a low heat. Add the oil and when hot add the sliced onions. Cook slowly for about 30 minutes until caramelised to a deep brown colour. When cooked add these to the casserole dish, in and around the beef. Place a frying pan over a low heat. Add the oil and when hot add the sliced onions. Cook slowly for about 30 minutes until caramelised to a deep brown colour. When cooked add these to the casserole dish, in and around the beef. In a jug, mix the cassareep, brown sugar and rum. Pour this over the beef. Top up the liquid in the casserole dish with water until it is 5cm/2in above the beef. In a jug, mix the cassareep, brown sugar and rum. Pour this over the beef. Top up the liquid in the casserole dish with water until it is 5cm/2in above the beef. Heat the oven to 170C/150C Fan/Gas 3. Cover the beef with kitchen foil and cook for 6–8 hours, checking periodically to make sure it doesn’t dry out. Heat the oven to 170C/150C Fan/Gas 3. Cover the beef with kitchen foil and cook for 6–8 hours, checking periodically to make sure it doesn’t dry out. Remove the beef from the oven and allow to cool in the liquid. Keep the beef in the liquid until ready to use – for best results, leave it to sit in the sauce for 24 hours before eating. Remove the beef from the oven and allow to cool in the liquid. Keep the beef in the liquid until ready to use – for best results, leave it to sit in the sauce for 24 hours before eating. To make the pickled Scotch bonnet chillies, add the vinegar, salt, sugar and mustard seeds to a saucepan, bring to the boil and simmer until the sugar is dissolved. Very thinly slice the chillies, saving the tops and tails for hot sauce. Pour the vinegar mix over the sliced chillies, garlic and thyme. Leave for a few days before serving. To make the pickled Scotch bonnet chillies, add the vinegar, salt, sugar and mustard seeds to a saucepan, bring to the boil and simmer until the sugar is dissolved. Very thinly slice the chillies, saving the tops and tails for hot sauce. Pour the vinegar mix over the sliced chillies, garlic and thyme. Leave for a few days before serving. To make the pickled red onion, bring the vinegar and sugar to a boil in a saucepan then pour over the sliced red onion. Place a sheet of greaseproof paper over the onions to ensure they stay submerged. To make the pickled red onion, bring the vinegar and sugar to a boil in a saucepan then pour over the sliced red onion. Place a sheet of greaseproof paper over the onions to ensure they stay submerged. To make the pickled watermelon rind, peel away the dark green outer layer from the watermelon and then cut out the flesh. Cut the remaining rind (with the white and pink part) into small 1cm/½in dice. Mix the remaining ingredients in a saucepan and bring to the boil, then simmer for 10 minutes. Once boiling, pour over the watermelon rind. Place in the fridge overnight. To make the pickled watermelon rind, peel away the dark green outer layer from the watermelon and then cut out the flesh. Cut the remaining rind (with the white and pink part) into small 1cm/½in dice. Mix the remaining ingredients in a saucepan and bring to the boil, then simmer for 10 minutes. Once boiling, pour over the watermelon rind. Place in the fridge overnight. To make the whipped yam, place the yam in a pot and cover with cold water. Add the salt and bring to the boil. Cook until tender, this will take 15–20 minutes. When cooked, pass through a food mill or potato ricer. To make the whipped yam, place the yam in a pot and cover with cold water. Add the salt and bring to the boil. Cook until tender, this will take 15–20 minutes. When cooked, pass through a food mill or potato ricer. Place the cream, milk and butter into a saucepan and heat gently over a low heat until the butter is melted. Slowly add the yam to this mixture, constantly whisking to avoid lumps. Add the white pepper, taste and adjust the salt if needed. Place the cream, milk and butter into a saucepan and heat gently over a low heat until the butter is melted. Slowly add the yam to this mixture, constantly whisking to avoid lumps. Add the white pepper, taste and adjust the salt if needed. Place the whipped yam onto a serving bowl or plate and top with the rib and reduced sauce. Garnish with the pickled Scotch bonnet, red onions, and watermelon rind. Place the whipped yam onto a serving bowl or plate and top with the rib and reduced sauce. Garnish with the pickled Scotch bonnet, red onions, and watermelon rind.