I noticed that when I first started cooking in my coffeepot that all my meals were very similar to what I knew was safe and also severely portion controlled. At first I was afraid to add many spices and flavors because if the meal was bad I wanted to taste it. As I became more comfortable with the safety of the coffeepot, I expanded my culinary horizons.
When I first made hobo stew it was simplicity itself. There was beef, onion, potato and carrots. The only spices were salt and pepper. If the coffeepot cooking caused any problems, I wanted to taste them. Now it is conclusively proven that even savages used and cultivated spices and the coffeepot is safe. Over 6000 years ago the Caribs who have been given the bum rap as cannibals were growing scotch bonnet peppers in rows.
So if we think of all the ingredients naturally available in the Caribbean at the time of Pirates we have all of the root cellar crops plus, oregano, rum, meat, celery, thyme, parsley, rosemary, salt and hot peppers. This can be turned into a stew fit for a king, not a Boy Scout hobo stew with just the minimal ingredients needed to pass the First Class test of cooking a meal over an open fire.
Potatoes and ½ tsp salt (use water to blanch)
Tablespoon Olive Oil
1 thin slice scotch bonnet pepper (optional)
1 clove garlic
5 oz boneless stew beef
2 Tablespoons Worcestershire Sauce
2 oz Cruzan rum
1 onion rough cut
½ tsp thyme
½ tsp salt
¼ tsp oregano
1 tsp parsley
1 Stalk celery diced
1 pinch rosemary leaves
Carrots Cleaned with skin on.
As usual, the potatoes need to be blanched and cooked alone for about 30 minutes. Put about 8-10 cups of water in the coffee maker and put the diced potatoes and salt in the coffee pot. Turn it on and go shower.
Drain the potatoes, and hold in a bowl for later. Add olive oil to the pot along with scotch bonnet pepper and the clove of garlic. Let heat for 20-30 minutes. Add the rest of the ingredients to the pot making no effort to mix them. After the carrots are in, add the potato back to the pot. Cover and cook for about 8-10 hours.
It’s absolutely amazing how much the rum tenderizes the meat. I took the top off for the last hour to cook off the alcohol flavor which is a little heavy since it was the bulk of the liquid added to the pot.