特立尼达佩劳

用1/2杯一起扔牛肉Green Seasoning和1汤匙胡椒粉在一个中等大小的碗中，直至混合；覆盖并冷藏4小时。

在一个10夸脱的锅中，将6汤匙的涡轮糖和1/4杯油搅拌在一起，直至混合。用中高温煮，经常搅拌，直到糖变成深褐色，然后开始泡沫，大约4至5分钟。将热量降低至中等，并立即加入腌制牛肉和任何剩余的腌料。煮，偶尔转动，直到四面都变成褐色，大约4至5分钟。加入1杯洋葱，剩余1杯绿色调味料，然后煮大蒜，直到洋葱略半透明，约3至5分钟。

加蕃茄酱,辣酱油,剩下的1tablespoon of pepper sauce and cook over medium heat, stirring occasionally and adding 3 to 4 cups water as needed, a cup at a time, until beef is mostly tender, about 30 to 40 minutes. (The meat should have a little bit of liquid around it; you will know to add more water if the meat starts frying instead of simmering.) Remove pot from heat and transfer beef to a large bowl using a slotted spoon; pour cooking liquid into a separate large bowl. Clean the pot and return to the stove.

将剩余的6汤匙涡轮增压糖和剩余的1/4杯油混合在清洁的10夸脱锅中，并用中火煮，经常搅拌，直到糖变成深褐色并开始泡沫，大约4至5分钟。加入豌豆，大米和剩余的1杯洋葱并煮熟，不断搅拌，直到洋葱透明，并用焦糖糖涂有混合物，约5分钟；用1 1/2茶匙盐和3/4茶匙胡椒粉调味。

Stir together reserved cooking liquid from the meat with coconut milk, adding water to mixture as needed to equal 8 cups total. Add meat and cooking liquid mixture to rice mixture and bring to a simmer over medium heat. Reduce heat to low and stir in Scotch bonnet and bay leaves; season with remaining 2 1/2 teaspoons salt and remaining 3/4 teaspoons pepper.

盖上并煮熟，直到液体完全吸收，大米和牛肉嫩，约35至40分钟；立即服务。（锅底的“面包”是一种特殊的享受。）