Pepperpot

A popular holiday stew in Guyana and the Caribbean simmered low and slow in a dark, rich gravy flavored with cinnamon and the famous cassareep (a browning agent). This dish gets better over time. Uniquely delectable!

Course Main

Cuisine Caribbean, West African

Diet Gluten Free

Prep Time 1

Cook Time 2 5

Total Time 3 5

Servings

Calories 814kcal

Author Imma

Ingredients

Marinated Oxtail and Pork

4 pounds (2kg) meat, cut into chunks (oxtail and pork were my choice)
salt to taste
1 teaspoon (5g) minced garlic
1 teaspoon (2g) thyme
1 teaspoon (3g) white pepper
½ medium onion, chopped (about 1 cup)
1 teaspoon (3-4g) bouillon powder

Pepperpot

1-2 tablespoons (17-35g) brown sugar
2-3 cloves garlic, minced
1 medium onion, chopped
2 green onions, diced
2 teaspoons (2g) fresh thyme, minced
1 scotch bonnet pepper
¾-1 cup (175-236ml) cassareep
3 cups (700ml) water, more or less as needed
1 cinnamon stick, split in half
salt and pepper to taste

Instructions

Place oxtail and pork in a large bowl or ziplock bag, then add salt, garlic, thyme, white pepper, onion, and bouillon powder (if using).
Mix the meat and the marinade with a large spoon or your hands until well coated and every inch of the meat is covered. Set aside in the fridge to marinate for a couple of hours or overnight if you have time.
When ready to cook, shake off excess spices from the meat. Heat a large Dutch Oven or heavy-bottomed pan on medium heat, then add sugar and keep stirring until it caramelizes and begins turning a deep brown. Be careful not to burn it.
Add the pork to the Dutch pan and sear to seal in flavors (it usually takes about 3 minutes). Remove meat from the pan and set aside on a plate.
Add oxtail and brown, stirring to prevent burning, until browned. If the pot isn't large enough, sear the meat in batches.
Toss in the garlic, onions, thyme, and scotch bonnet pepper. Continue cooking for 3-5 minutes, then add the ½ of the cassareep and the cinnamon stick. Thoroughly mix and continue cooking for 1-2 minutes.
Next, add water to cover the meat, bring to a boil, reduce heat, and simmer for about 40 minutes.
Return the pork to the pot, add the other half of the cassareep, and add more water if needed. The water should not come above the meat.
Continue cooking for 1½-2 hours or until the beef is tender. The sauce should be thick and the beef fork tender.
Adjust with seasonings to taste. Garnish with parsley and serve with bread.

Notes

Some people use pork alone or a combination of pork and lamb or pork and oxtails. Some even use chicken.
You can buy cassareep at Caribbean and West Indian stores. Amazon has it if you don't live near ethnic grocers.
Skim and discard the scum and fat floating at the top of the pot during braising.
Pepperpot doesn't need to be refrigerated and can be left in a large pot on the stovetop. Surprisingly, the flavor improves over time.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition