Guyanese Pepperpot

Ingredients

• 500g (1.1 lbs) beef chuck or stew meat, cut into 2-inch chunks
• 200g (0.4 lbs) oxtail pieces
• 1/4 cup (60ml) authentic Guyanese cassareep
• 1 whole wiri wiri pepper (or Scotch bonnet)
• 1 cinnamon stick
• 3 whole cloves
• 1 strip dried orange peel
• 2 cloves garlic, minced
• 3 sprigs fresh thyme
• 1 tbsp brown sugar
• 1 tsp salt
• 3 cups water

Method

1. 1

   Rub the beef chunks and oxtail with minced garlic, fresh thyme, and salt; set aside to marinate for 20 minutes.

2. 2

   In a small Dutch oven or deep heavy pot, combine the marinated meat, water, cassareep, brown sugar, cinnamon stick, cloves, and orange peel.

3. 3

   Bring the liquid to a boil over medium-high heat, skimming off any top foam with a spoon.

4. 4

   Gently drop the whole wiri wiri pepper into the pot without puncturing it.

5. 5

   Reduce heat to low, cover tightly, and simmer for 1.5 to 2 hours until the beef is tender and falling off the bone.

6. 6

   Uncover during the final 15 minutes of cooking to let the sauce reduce into a dark, thick, glossy gravy.

7. 7

   Discard the cinnamon stick and orange peel, then serve piping hot alongside thick slices of Guyanese plait bread.