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Name: Guyanese Pepperpot
Total time: 3 h
Yield: Serves 6
Cuisine: Guyana
Ingredients: 1 kg beef stewing meat; 500 g cow's heel or oxtail; 120 ml cassareep; 1 onion; 4 cloves garlic; 2 wirri wirri or Scotch bonnet pepper; 1 cinnamon stick; 4 whole cloves; 1 tsp dried thyme; 1 tbsp brown sugar; 1 strip orange peel; 1 tsp salt; 750 ml water

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Guyana3 hServes 6já preparado

Guyanese Pepperpot

Ingredientes13

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

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Modo de preparo

Cut the beef and cow's heel or oxtail into large pieces and place them in a heavy pot.
Add the onion, garlic, whole hot peppers, cinnamon, cloves, thyme, brown sugar, orange peel, and salt.
Pour in the cassareep and water, then bring the pot to a boil.
Reduce the heat, cover, and simmer gently for about 2 hours 30 minutes, stirring occasionally so the cassareep does not scorch.
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.
Taste and adjust the salt, then discard the cinnamon stick, cloves, orange peel, and whole peppers before serving.