Description
Guyanese Pepperpot is a traditional slow-cooked stew known for its rich, deeply spiced flavor and tender meat. This recipe features a blend of beef cuts slow simmered with cassareep, a unique bitter-sweet sauce made from cassava root, along with fragrant spices such as cinnamon, cloves, and fresh thyme. The dish is fiery with wiri wiri peppers and layered with garlic, ginger, nutmeg, and a touch of brown sugar for balanced sweetness. Perfect for special occasions or comforting family meals, this iconic Caribbean stew offers a bold and hearty experience.
Ingredients
Scale
Meat
- 2 pounds (900g) cow foot, cut into roughly 1- by 2-inch pieces
- 1 pound (450g) oxtail with separated joints
- 1 pound (450g) bone-in beef chuck, cut into roughly 2-inch pieces
Spices & Herbs
- 21 sprigs fresh thyme, divided
- 24 whole cloves, divided
- 3 cinnamon sticks (about 3 inches each), divided
- 4 fresh wiri wiri peppers
- 1/2 of a whole nutmeg (2g), grated
- One 1-inch strip orange peel, trimmed of excess white pith
Other Ingredients
- 2 teaspoons (8g) kosher salt, divided
- 2 1/2 teaspoons chicken bouillon, divided
- 1 1/4 cups (420ml) cassareep, divided
- 6 medium cloves garlic (about 25g), finely minced
- 2 tablespoons (24g) light brown sugar
- One 2 1/2–inch knob fresh ginger (about 30g), peeled and grated
Instructions
- Prepare the Meat: Begin by cutting the cow foot into roughly 1- by 2-inch pieces, ensuring the oxtail joints are separated, and chopping the bone-in beef chuck into approximately 2-inch pieces. This preparation will allow the meats to cook evenly and absorb flavors thoroughly.
- Season the Meat: Generously season the cow foot, oxtail, and beef chuck with one teaspoon of kosher salt and 1 1/4 teaspoons of chicken bouillon. Let the meat rest briefly to absorb the seasoning.
- Brown the Meat (Optional): Although not stated explicitly, lightly browning the meat in a heavy pot over medium heat can enhance flavor. This step is optional but recommended for depth.
- Add Spices and Aromatics: Add half of the fresh thyme sprigs, half the whole cloves, and one cinnamon stick to the pot along with the minced garlic, grated fresh ginger, freshly grated nutmeg, orange peel strip, and wiri wiri peppers. Stir to combine. Include the light brown sugar and half of the cassareep to start building the sauce’s depth.
- Add Liquids and Simmer: Pour enough water to cover the meat by at least an inch. Bring the mixture to a boil, then reduce to a very low simmer. Add the remaining salt, chicken bouillon, cassareep, thyme, cloves, and cinnamon sticks in stages as the stew cooks. This layering of flavors ensures a complex, rich broth.
- Slow Cook the Stew: Allow the stew to simmer gently for at least 3 to 4 hours, preferably longer, to tenderize the tough cuts of meat and meld the robust flavors together. The long simmer will also thicken the sauce as the cassareep reduces.
- Final Seasoning and Serving: Before serving, taste and adjust seasoning if necessary. Remove any large spice stems and orange peel. Guyanese Pepperpot is traditionally served hot with dense bread to soak up its richly spiced gravy.
Notes
- Cow foot imparts gelatinous richness to the stew, making it traditionally authentic.
- The wiri wiri pepper is very hot; adjust quantity based on your spice preference.
- Cassareep is a key ingredient unique to this dish, available in Caribbean markets or online.
- This stew tastes even better the next day after flavors have fully melded.
- Slow cooking is essential to tenderize tough cuts and fully develop the deep flavor profile.
Keywords: Guyanese Pepperpot, Caribbean stew, cassareep recipe, slow cooked beef stew, traditional Guyanese food