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Caribbean · Dessert

Scotch bonnet Beef Cookies

This Caribbean Cookies leans on scotch bonnet to do the heavy lifting. We steam the Beef for real depth, then bring it together in one pan.

4.6 from 3,459 cooks
Prep20 min
Cook12 min
Serves4
LevelEasy
Free to cook
Scotch bonnet Beef Cookies
Method

How to cook it

Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the coconut milk and the rest of the scotch bonnet flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the topping and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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