Guyanese-style pepperpot with cassareep

Spread the beef and oxtail pieces out over a baking sheet, season generously with sea salt, then leave to rest for 30 mins.

Heat 2 tbsp of the oil in a large pan over a medium-high heat and brown in batches for 7-8 mins per batch, ensuring it's well browned all over. Remove to a plate (any excess oil can be discarded or used to make roasties).

Heat the remaining oil in the pan over a medium heat and cook the onion for 4-5 mins, then add the garlic and ginger, and cook for 2 mins until the onion has softened and is just starting to brown. Add the cumin, cinnamon, allspice, cloves, orange peel, chilli and thyme. Mix well, adding a splash of oil if needed to ensure the spices don’t burn, then return the meat and any resting juices. Mix well.

Add the sugar, cassareep, stock and 2½ tsp of sea salt, mixing well and ensuring the meat is fully submerged in the liquid. Bring to the boil, then reduce to a medium heat, cover and cook for 3 hrs 30 mins, topping up with more stock if it starts to dry out.

Remove the lid, stir in the vinegar and add more sea salt or sugar to taste, if needed. Cook, uncovered, for 30-45 mins or until the sauce has thickened and the meat is falling off the bone. Serve with rice or rotis.