Growing up in Trinidad and Tobago, Salt Beef Callaloo was a staple on our Sunday lunch table. Sunday lunch was the biggest meal of the week, the one my siblings and I looked forward to the most. Alongside a pot of callaloo, there was usually macaroni pie, stewed or oven-roasted meats, boiled plantain, fresh garden salads, a rice dish of some sort, and for dessert, my dad’s hand-cranked coconut ice cream. That meal was about more than food. It was about family, tradition, and taking time to sit together.
Over the years, I’ve shared several versions of callaloo with you, including ones made with salted pigtail, shrimp, lobster, and the classic callaloo made with fresh ocean crabs, which our ancestors relied on for flavor. This Salt Beef Callaloo is another deeply traditional variation, rich and hearty, with layers of flavor built slowly in the pot. The salt beef adds depth, while okra and pumpkin help give callaloo its signature body and texture.
Traditionally, callaloo is made with dasheen or taro leaves. Living in Canada means those aren’t always easy to find, so I use baby spinach with great success. Frozen spinach and okra also work, making this a practical recipe for home cooks anywhere who still want that authentic Trinidadian taste.
Description
A rich Trinbagonian (Trinidad and Tobago) callaloo made with salted beef, coconut milk, okra, and spinach, slow-cooked for deep flavor and authentic Caribbean taste. Variations of Callaloo can be found throughout the Caribbean islands.
Ingredients
Instructions
Wash the salted beef with cool water and the lemon juice. Place in a pot, cover with water, and bring to a rolling boil at 212°F (100°C). Boil for at least 1 hour until partially tender. Drain and set aside. Prep the other ingredients in the meantime.
Heat the olive oil in a deep pot on low heat, about 250°F (120°C). Add the onion, garlic, black pepper, scallions, and thyme leaves. Cook gently for 3 minutes, stirring often.
Add the precooked salted beef and cook for another 2 to 3 minutes to build flavor.
Stir in the okra, then add the pumpkin and pimento peppers. Cook for 4 minutes, stirring well.
Wash and give the spinach a rough chop, then add it to the pot and stir until it begins to wilt.
After 2 minutes, add the salt, water, and coconut milk. Bring to a boil at 212°F (100°C), then tuck in the whole scotch bonnet pepper. Reduce to a gentle simmer around 195°F (90°C).
Simmer for about 90 minutes until everything is fully cooked and breaking down.
Remove the pieces of salted beef and set aside. Remove the scotch bonnet pepper if you prefer a milder flavor. Using a whisk, stick blender, or swizzle stick, blend to your preferred consistency, pulsing if using a stick blender. I thoroughly enjoy the Caribbean Sunshine (heat) from breaking the braised Scotch Bonnet pepper.
Return the salted beef to the pot, taste, and adjust the salt if needed. Serve hot, ideally with coconut rice and stewed chicken. It’s essential to note that even after pre-boiling the salted beef, it will still contain trace amounts of salt.
Source:caribbeanpot.com
