Guyanese Pepperpot with Cassareep and Orange Peel

⏱ 260 min · Serves 6

The great Guyanese Christmas classic: beef and oxtail simmered for hours in dark, bittersweet cassareep with cinnamon, cloves and fiery wiri wiri pepper until the meat slides off the bone and the gravy turns glossy and almost black. Make it a day ahead — it only gets better. Serve with plait bread or thick white bread to mop the pot clean.

Per serving: 640 kcal · 52.0g protein · 33.0g carbs · 33.0g fat

Ingredients

• 1 kg beef chuck or shin, cut into large 5cm chunks
• 800 g oxtail, cut into pieces
• 2 tsp salt, plus more to taste
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 250 ml cassareep (Guyanese cassava syrup)
• 1 large onion, sliced
• 6 garlic cloves, crushed
• 1 thumb ginger, sliced
• 2 cinnamon sticks
• 1 tbsp whole cloves
• 4 sprigs fresh thyme
• 2-3 wiri wiri peppers (or 1 scotch bonnet), left whole
• 2 wide strips orange peel
• 1 tbsp white vinegar
• 1.2 litres water or beef stock
• Bread or plait bread, to serve

Method

1. Rub the beef and oxtail with the vinegar and 2 tsp salt, rinse briefly under cold water and pat very dry.
2. Heat the oil in a large heavy pot over high heat, sprinkle in the brown sugar and let it darken for 30 seconds, then brown the meat in batches until deeply coloured. Return all the meat to the pot.
3. Add the onion, garlic and ginger and cook 3 minutes until fragrant.
4. Stir in the cassareep, coating every piece, then add the cinnamon, cloves, thyme, orange peel, whole peppers and enough water or stock to just cover.
5. Bring to a boil, then reduce to the barest simmer, cover loosely and cook 3 to 3.5 hours, stirring occasionally and topping up with a splash of water if it gets too thick.
6. The pepperpot is ready when the oxtail is falling from the bone and the gravy is thick, dark and glossy. Taste and adjust salt; add a little more cassareep if you want more bittersweet depth.
7. Fish out the cinnamon, cloves and orange peel. Ideally cool and refrigerate overnight, then reheat gently — the flavour deepens beautifully.
8. Serve hot in deep bowls with plenty of soft bread for the gravy.