Trim portions of fat from lean meat and set aside.

Then season beef with salt, pepper, chopped garlic, and diced onions.

After add in diced seasoning peppers to taste.

Place fat portions in a large heavy pot heating until rendered. Set the seasoned 2-3 inch beef cubes in a pot and reduce heat to simmer.

Put whole scotch bonnet pepper over meat. Cover with a tightly sealed lid, and simmer on low for 3 to 4 hours depending on tenderness desired. Check every hour and give a stir and last hour take a fork and start to shred the beef.

Remove whole peppers carefully after cooking or when shredding to prevent bursting.

Serve with fried ripe plantain, boiled Cassava or Breadfruit, Potato Salad, or Pumpkin, Sweet Potato, Rice and beans or White rice, and your choice of steamed or fresh-cut vegetables.

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