Trinidadian Pelau

foodandwine.com

Nuno Soares

2 pounds beef chuck stew meat, cut into 1 ½-inch pieces

1 ½ cups Green Seasoning, divided

2 tablespoons hot pepper sauce (such as Matouk's or Grace brand hot pepper sauce), divided

¾ cup turbinado sugar, divided

½ cup vegetable oil, divided

2 cups chopped yellow onion (from 1 large onion), divided

4 garlic cloves, smashed and chopped (4 teaspoons)

½ cup ketchup

¼ cup Worcestershire sauce

3 to 4 cups water, divided, plus more as needed

2 cups canned or frozen pigeon peas (drained and rinsed if canned, thawed if frozen)

2 cups uncooked long-grain white rice

4 teaspoons kosher salt, divided

1 ½ teaspoons black pepper, divided

1 (13.5-ounce) can coconut milk, well shaken and stirred

1 Scotch Bonnet pepper, stem removed

2 fresh bay leaves

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