dinner · dairy-free · gluten-free
Guyanese pepperpot
Dark, sweet-spicy Christmas stew of beef and oxtail braised in cassareep with cinnamon and cloves.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Brown beef and oxtail in oil.
-
2
Add onion and garlic and cook 3 minutes.
-
3
Stir in cassareep, sugar, spices, orange peel, peppers and thyme; add water to just cover.
-
4
Simmer covered 2.5 hours until very tender and the sauce is dark and glossy.
-
5
Season and serve with bread or roti; it's better the next day.
