Guyanese Pepperpot

Ingredients13

• beef stewing meat1 kg
• cow's heel or oxtail500 g
• cassareep120 ml
• onion1
• garlic4 cloves
• wirri wirri or Scotch bonnet pepper2
• cinnamon stick1
• whole cloves4
• dried thyme1 tsp
• brown sugar1 tbsp
• orange peel1 strip
• salt1 tsp
• water750 ml

Method

1. Cut the beef and cow's heel or oxtail into large pieces and place them in a heavy pot.
2. Add the onion, garlic, whole hot peppers, cinnamon, cloves, thyme, brown sugar, orange peel, and salt.
3. Pour in the cassareep and water, then bring the pot to a boil.
4. Reduce the heat, cover, and simmer gently for about 2 hours 30 minutes, stirring occasionally so the cassareep does not scorch.
5. Add a little water only if the stew becomes too thick, and continue cooking until the meat is tender and the sauce is dark and glossy.
6. Taste and adjust the salt, then discard the cinnamon stick, cloves, orange peel, and whole peppers before serving.