Guyanese PepperpotCassareep-Braised Beef
Guyanese pepperpot is a cassareep-based meat stew often prepared for Christmas and other gatherings. This beef version is slowly simmered with cassareep and warm spices until tender and dark.
Prep
25m
Cook
3h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1kgBeef Brisket (cut into large chunks)
- 250mlCassareep
- 200gOnion (finely chopped)
- 20gGarlic (crushed)
- 30gBrown Sugar
- 1pcsCinnamon Stick
- 4pcsClove
- 2pcsBay Leaf
- 2pcsWiri Wiri Chili (left whole)
- 4gBlack Pepper
- 10gSalt
- 15mlBrowning Sauce
- 30mlVegetable Oil
- 900mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the beef brisket dry. Heat the vegetable oil in a heavy pot over medium-high heat and brown the beef brisket in batches.
- 02
Lower the heat to medium, add the onion, and cook until softened. Stir in the garlic until fragrant.
- 03
Add the cassareep, brown sugar, cinnamon stick, cloves, bay leaves, wiri wiri chilies, black pepper, salt, browning sauce, and water. Bring to a full boil.
- 04
Lower the heat, cover loosely, and simmer gently until the beef brisket is very tender and the liquid has reduced to a dark sauce.
- 05
Remove the bay leaves, cinnamon stick, cloves, and wiri wiri chilies. Serve hot, or cool promptly and refrigerate before reheating to 74°C (165°F).
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