Guyanese-Style Pepperpot With Cassareep Recipe | olivemagazine

Pot of stew

800g beef chuck or braising steak
cut into large cubes
1.2kg oxtail
cut into large pieces
4 tbsp vegetable oil
plus a drizzle
1 large onion
sliced
6 garlic cloves
chopped
50g ginger
peeled and minced
2 tsp ground cumin
2 tsp ground cinnamon
1 tsp ground allspice
6 cloves
1 large orange
peeled
½ scotch bonnet pepper or bird's-eye chilli
8 thyme sprigs
4 tbsp soft dark brown sugar
225ml cassareep (cassava syrup)
900ml beef stock
plus extra if needed
4 tbsp cider vinegar
rice or rotis
to serve

Method

step 1
Spread the beef and oxtail pieces out over a baking sheet, season generously with sea salt, then leave to rest for 30 mins.
step 2
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).
step 3
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.
step 4
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.
step 5
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.

Gurdeep Loyal