Guyanese Pepperpot

Pepperpot is a rich meat stew that gets its signature dark color from cassareep, a thick "caramel" or reduction sauce made from cassava extract. It is traditionally eaten with bread (preferably homemade plait bread) on Christmas morning.

Course Meat Stew

Cuisine Guyanese

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Prep Time 45

Cook Time 4

Total Time 4 45

Servings servings

Calories 590kcal

Author Althea Brown

Equipment

Large Stock Pot
Instant Pot

Ingredients

1.5 lbs Beef I used a chuck roast, cut it into 1 inch cubes
2 lbs Oxtail fat trimmed
3 lbs Cow Heel also called beef feet/trotters
1 cup cassareep divided into 2
1/2 cup brown sugar, plus 1/4 cup for the end
1 tsp cayenne pepper
1 tablespoon granulated garlic
1 tsp fresh ground black pepper
2 tbsp dried Guyanese thyme
2 teaspoons salt or salt to taste
1 large yellow onion diced
6 cloves garlic finely chopped
3 wiri wiri peppers may use 1 scotch bonnet or habanero pepper
1 tbsp whole cloves
5 cinnamon sticks
About 4 tablespoons of oil for cooking

Instructions

In a ziplock bag or small bowl combine the sugar, salt, cayenne pepper, granulated garlic, fresh ground black pepper and thyme and mix together well. Then divide this dry rub into 3 and set aside
Next season the oxtail using 1/3 of the dry rub and 3 tablespoons of the cassareep. Mix together well then let marinate for at least 30 minutes before cooking.
Repeat step two to season the beef and cow heel and also let it marinate for 30 minutes before cooking
Then when ready to cook, bring a large stock pot up to temperature on high heat. When the pot I hot add about 2 tablespoons of oil, then sauté 1/3 of the onion and garlic on high heat, in about 2 tbsp of oil
Add the seasoned beef, cinnamon, cloves (if not putting the cloves in a pouch) and wiri wiri pepper and continue to sauté until all pieces of the beef are brown all over. You may brown the beef in batches if necessary.
Once the meat is brown, add about 6 cups of water to the beef, bring to a boil, then reduce heat to low and let simmer
While the beef if simmering, bring about 1 tbsp oil up to temperature in a pressure cooker on high heat, then add the onion and garlic followed by the seasoned oxtail
Sauté the oxtail until brown, then add 5 cups of water to the pressure cooker. Cover and pressure cook until oxtail is tender but not completely falling off the bone, this should take about 45 minutes depending on the size of the oxtails, but I recommend checking the tenderness of the meat after 30 minutes of pressure cooking. You are looking for fork tender but not fall off the bone tender
Follow the same steps to pressure cook the cow heel, as you did with the oxtail. If you have a large enough pressure cooker you may cook the oxtail and cow heel together but start by pressure cooking the cow heel first for 45 minutes, then adding the oxtail and continuing for another 45 minutes.
Then add the oxtail and cow heel to the beef and mix together well, then add 2 to three more cups of water, just enough to cover the meat
Then add the remaining 1/2 cup of cassareep and 1/4 cup of brown sugar, increase the heat to high and bring pot back up to a roaring boiling. Let it boil for 10 to 15 minutes. Then, reduce heat to low and simmer until all the meat is falling off the bone tender, about 2.5 hrs.
Lastly, cut open the wiri wiri peppers for additional heat
Serve and Enjoy

Notes

1. I know there are many different ways to make pepperpot, this is the method I have perfected over the years. I have definitely had the pepperpot right out the pot, immediately after it has finished cooking, but pepperpot is like fine wine, it gets better with age.

2. If you don't have a pressure cooker, don't worry. All you have to do is cook the toughest meats first. So I would put the oxtail and cow heel to cook first. When they are half way cooked I would then add the beef and let everything slow cook until everything is falling off the bone soft. I would even venture to say, you could make Pepperpot in a slow cooker.

3. As with anything you cook, taste and adjust the seasoning along the way, some may need more salt or pepper to their taste.

4. Someone out there didn't want you guys to get this recipe. I swear. While cooking some Pepperpot "pitch up in mah eye" and almost blinded me. I almost left everything and called it a night. Then while editing I got hit with a massive and crippling migraine. I feel terrible that I couldn't get it to you guys sooner, but here it is.

Nutrition