Guyanese Pepperpot
20m prep 3h cook 3h ready
6 to 8 servings This richly spiced dish is traditionally served on Christmas morning in Guyana. Cassareep is a thick, dark, heavily seasoned, molasses-like syrup made from yuca. Though scarce in this country, it is worth seeking out for the irresistible flavor it adds to this stew. Order cassareep online, or find it at well-stocked Caribbean markets. If you cannot find it, substitute ⅓ cup molasses, 1 tablespoon soy sauce, and 1 tablespoon Worcestershire sauce. Pork, lamb, or mutton shoulder may be substituted for the beef.
Ingredients
- 3 pounds boneless beef stew meat, such as chuck, brisket, or bottom round
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- ½ cup cassareep (see headnote)
- 2 habaneros or 3 to 4 wiri wiri peppers, left whole, or seeded and chopped
- 2-inch piece ginger, peeled and minced
- 3 tablespoons brown sugar
- Two 3-inch strips orange zest, removed with a vegetable peeler
- 4 sprigs thyme
- One 2- to 3-inch cinnamon stick
- (¼ teaspoon ground allspice)
- 3 whole cloves
- Crusty white bread
- 1 Cooked rice, Coconut Rice, or Jamaican Rice and Peas (opens in new tab)
- Chopped cilantro
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 pounds boneless beef stew meat, such as chuck, brisket, or bottom round
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- ½ cup cassareep (see headnote)
- 2 habaneros or 3 to 4 wiri wiri peppers, left whole, or seeded and chopped
- 2-inch piece ginger, peeled and minced
- 3 tablespoons brown sugar
- Two 3-inch strips orange zest, removed with a vegetable peeler
- 4 sprigs thyme
- One 2- to 3-inch cinnamon stick
- (¼ teaspoon ground allspice)
- 3 whole cloves
- Crusty white bread
- 1 Cooked rice, Coconut Rice, or Jamaican Rice and Peas
- Chopped cilantro
Let's Cook
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Step 1.
Pat dry and cut into 1 ½-inch pieces: 3 pounds boneless beef stew meat, such as chuck, brisket, or bottom round
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Step 2.
Season with: 1 teaspoon salt; ½ teaspoon black pepper
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Step 3.
Heat in a large pot or Dutch oven over medium heat: 1 tablespoon vegetable oil
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Step 4.
Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 1 tablespoon of fat from the pot (if necessary, add more fat) and add: 1 large onion, chopped; 4 garlic cloves, chopped
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Step 5.
Cook, stirring, until softened, about 6 minutes. Return the meat to the pot along with: ½ cup cassareep (see headnote); 2 habaneros or 3 to 4 wiri wiri peppers, left whole, or seeded and chopped; 2-inch piece ginger, peeled and minced; 3 tablespoons brown sugar; Two 3-inch strips orange zest, removed with a vegetable peeler; 4 sprigs thyme; One 2- to 3-inch cinnamon stick; (¼ teaspoon ground allspice); 3 whole cloves
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Step 6.
Add enough water to the pot to just cover the meat. Bring to a boil, then reduce the heat, cover, and simmer gently over medium-low heat until the meat is completely tender, about 3 hours. Remove the cinnamon stick, herb sprigs, and orange zest (and peppers, if left whole) and serve as a stew with: Crusty white bread
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Step 7.
Or, to serve over rice, transfer the meat to a plate with a slotted spoon. Reduce the liquid in the pot over medium-high heat until it has thickened into a sauce. Return the meat to the pot, let stand for a few minutes, and serve with: Cooked rice, Coconut Rice, or Jamaican Rice and Peas
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Step 8.
Garnish with: Chopped cilantro
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