Guyanese Pepperpot

Print Recipe

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings

Calories 387

Ingredients

3 lb beef brisket
1 ½ tsp salt
1 tsp ground pepper
2 onions
8 cloves garlic
2 wiri wiri peppers
1 orange
2- inch chunk fresh ginger
1 cup cassareep
¼ cup brown sugar
5 sprigs thyme
2 cinnamon sticks
½ tsp allspice
4 whole cloves
1 tbsp cooking oil

Instructions

All ingredients ready? Let's begin!
Place a large pot over medium high heat and add the oil. Allow the oil to heat through. You can check if the oil is hot enough by dropping in a tiny bit of water or flour. If the oil fizzles, it's ready.
Use paper towels to pat dry any excess liquid from the beef. Generously sprinkle the salt and pepper on all sides of beef and use your hands to rub it in.
Add the meat to the pot. If it is too big in one piece, cut it into a few large chunks and do it in batches. Cook for a few minutes on each side or until it is browned all over.
Remove the beef to a plate and set aside.
Peel the onions and slice. Peel and finely dice the garlic.
Keep a thin layer of the beef fat in the pot and use it to cook the onions and garlic for about 5 minutes or until the onions become translucent.
Cut the wiri wiri peppers in half to remove the stem and seeds. Finely dice.
Use a potato peeler to peel the orange. Set the peel aside.
Use a potato peeler or small, sharp knife to peel the skin off of the ginger, then mince or finely dice it.
Place the beef back into the pot. Also add the wiri wiri, orange peel, ginger, cassareep, brown sugar, thyme, cinnamon sticks, allspice, and cloves.
Add water to the pot until it just covers the meat. Turn the heat to high until the liquid comes to a boil, then reduce the heat to medium-low.
Cover the pot with a lid and allow to simmer for roughly 3 hours or until the meat is tender and soft enough to fall apart when prodded.
Remove from heat and carefully remove the springs of thyme, cinnamon sticks, and orange peel. Give it a good stir if possible to make sure all the flavors are evenly dispersed.
Spoon into bowls, serve hot, and enjoy!

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