Guyanese Pepperpot
Beef slow-simmered in cassareep, cinnamon, and clove until deep and dark — an Indigenous Amerindian meat-preservation method, traditionally kept going as a 'perpetual pot,' reboiled daily to keep the meat from spoiling.
Meat
Ingredients
- 3 lbs beef chuck or oxtail, cubed
- 1 cup cassareep
- 1 cinnamon stick
- 6 whole cloves
- 2 wiri wiri peppers (or 1 Scotch bonnet), left whole
- 1/4 cup brown sugar
- 1 onion, chopped
- 4 cups water
- Salt, to taste
Steps
- Combine the beef, cassareep, cinnamon, cloves, whole peppers, brown sugar, onion, and water in a heavy pot.
- Bring to a boil, then reduce to a low simmer.
- Cook, partially covered, for 3 to 3.5 hours, stirring occasionally, until the beef is deeply tender and the sauce has thickened and darkened.
- Remove the whole peppers before serving if a milder result is preferred.
- Season with salt and serve hot, traditionally with rice or bread.