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  Added: Jul 21, 2006  •  Visited (276)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pigeon Peas With Corned Beef And Cornmeal
(Jug Jug)
What You Need:
  • ˝ pound lean corned beef
  • 2 cups dried pigeon peas
  • ˝ pound lean salt pork, cut into 5 or 6 pieces
  • 2 quarts water
  • ˝ cup yellow cornmeal
  • 1 teaspoon crumbled dried thyme
  • 6 tablespoons butter
  • 1 cup finely chopped onions
  • Salt
  • Freshly ground black pepper

  • How To Cook:
    1. Place the corned beef in a heavy 2- to 3-quart saucepan and add enough cold water to cover it by about 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 2˝ to 3 hours, or until the beef is tender and shows no resistance when pierced with the point of a small, sharp knife.

    2. Drain thoroughly and mince the beef coarsely. In a large sieve or colander wash the peas under cold running water until the draining water runs clear. Pick them over carefully and discard any discolored peas.

    3. Combine the peas and the pork in a heavy 3- to 4-quart saucepan and pour in 2 quarts of water. The water should cover the peas by about 1 inch; if necessary, add more water. Bring to a boil over high heat, reduce the heat to low, cover the pan partially, and simmer for 1˝ to 2 hours, until the peas are tender but still intact.

    4. Drain the entire contents of the pan into a sieve or colander set over a deep bowl and reserve the cooking liquid. Measure the cooking liquid and return 3 cups of it to the saucepan. If there is less, add fresh water. Mince the pork and peas coarsely and set aside.

    5. Bring the liquid to a boil over high heat. Stirring constantly with a whisk or spoon, pour in the cornmeal in a thin, slow stream. Add the thyme and boil for 8 to 10 minutes, stirring until the mixture is thick enough to coat the spoon.

    6. In a heavy 12-inch skillet, melt 2 tablespoons of the butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for 5 minutes, until they are soft and transparent but not brown.

    7. Stir in the cornmeal, peas, beef and salt pork. Taste and season with salt and a few grindings of pepper. Reduce the heat to low, cover tightly, and simmer for 20 minutes. Stir in the remaining 4 tablespoons of butter and serve at once.

    To Serve: 8 to 10
    This recipe is also available in:
    Cuisine » Oceania » Australia
    Main Ingredient » Vegetables » Peas
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Grains & Cereals » Corn
    Dish » Side Dishes



     




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