Cayman Islands recipes

Recipes from Cayman Islands: home cooking with cultural background, ingredient substitutes and step-by-step instructions.

North America
A plate of Cayman-style beef on its own, shredded after the whole pepper was removed
North America

Cayman-Style Beef: Slow-Cooked Shredded Beef in Its Own Fat

How to make Cayman-style beef from the East End recipe published by the Cayman Islands Department of Tourism, scaled to a quarter batch for a home pot. Covers rendering the beef's own fat, the difference between seasoning pepper and Scotch bonnet, a long covered low simmer, shredding, how Christmas beef varies from household to household, and safe cooling and reheating.

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