Last season weather conditions did not allow for the fruit to set on the Mountain Pepper and this led to a devastating shortage but this year the story is completely different.
Used both as an ornamental as well as a bush tucker plant the cool climate Mountain Pepper produce both a leaf and a berry. The leaf provides a mild pepper taste but the berry has an unexpected zing. Just when you think they are sweet their kick begins. To some it could be quite hot.
Pepperberries are more versatile than conventional peppercorn, able to be used in sweet and savoury dishes. The leaves, stems and berries have an aromatic peppery taste producing approx. 3 times the anti-oxidants of blueberries.
Pepperberry not only adds depth to a casserole or slow cooker, it imparts a beautiful rich burgundy colour to the dish.
Slow cooked Pepperberry Wagyu (perfect for Winter)
2 small red onions
1 stick of celery
1 red capsicum
2 cloves of garlic (crushed)
420gm cubed Wagyu Chuck Beef
1 Tablespoon Pepperberry – coarse ground of whole
2 Tablespoons Tomato Paste
1 cup of water
1 teaspoon Bush Tomato Seasoning (usually this would be bush tomato but in its absence due to weather conditions, this seasoning does the trick.)
Dice the vegetables and place in the slow cooker, add garlic, beef, Pepperberry, Tomato paste and water. Mix well to combine.
Slow cook for 7 hours.
10 minutes before serving add bush tomato seasoning and salt to taste. Serve with pasta, steamed beans and wild rocket salad.