Description
Guyanese Pepperpot is a rich, hearty traditional stew that combines tender cuts of beef, oxtail, and cow foot simmered slowly in a fragrant blend of cassareep, fresh herbs, warming spices, and a touch of heat from wiri wiri peppers. This iconic dish, celebrated in Guyanese culture especially during Christmas, delivers deep, complex flavors that develop over hours of slow cooking, resulting in a thick, dark, and intensely spiced meat stew perfect for sharing.
Ingredients
Scale
Meat
- 2 pounds (900g) cow foot, cut into roughly 1- by 2-inch pieces
- 1 pound (450g) oxtail with separated joints
- 1 pound (450g) bone-in beef chuck, cut into roughly 2-inch pieces
Seasonings & Spices
- 2 teaspoons (8g) kosher salt, divided
- 2 1/2 teaspoons chicken bouillon, divided
- 21 sprigs fresh thyme, divided
- 24 whole cloves, divided
- 3 cinnamon sticks (about 3 inches each), divided
- 6 medium cloves garlic (about 25g), finely minced
- 4 fresh wiri wiri peppers
- 2 tablespoons (24g) light brown sugar
- One 2 1/2–inch knob fresh ginger (about 30g), peeled and grated
- 1/2 of a whole nutmeg (2g), grated
- One 1-inch strip orange peel, trimmed of excess white pith
Liquids
- 1 1/4 cups (420ml) cassareep, divided
Instructions
- Prepare the Meats: Begin by thoroughly washing the cow foot, oxtail, and beef chuck pieces. Ensure the cow foot is cut into roughly 1-by 2-inch pieces for even cooking.
- Season the Meat: Sprinkle 1 teaspoon of kosher salt and 1 1/4 teaspoons of chicken bouillon evenly over the meat pieces. Set aside while preparing the other ingredients.
- Combine Spices and Herbs: Separate the cloves, cinnamon sticks, and thyme sprigs evenly into portions, reserving half of each set for later use. Grate the nutmeg and peel the ginger, setting both aside.
- Sauté Aromatics: In a large heavy-bottomed pot or dutch oven over medium heat, add the minced garlic and grated ginger, sautéing briefly until fragrant but not browned.
- Add Meats to the Pot: Place the seasoned meats into the pot, stirring to combine with the aromatics. Allow to brown slightly to deepen flavor.
- Add Liquids and Spices: Pour in half of the cassareep (about 2/3 cup), then add half the cloves, cinnamon sticks, and thyme sprigs. Stir in the light brown sugar, grated nutmeg, orange peel, and the wiri wiri peppers whole for heat infusion.
- Simmer the Pepperpot: Cover the pot and reduce heat to low. Let the mixture gently simmer for 3 to 4 hours, stirring occasionally to prevent sticking. The slow simmer allows the tough cuts of meat to become tender and the flavors to meld.
- Add Remaining Ingredients: About halfway through cooking, add the remaining cassareep, cloves, cinnamon sticks, thyme sprigs, salt, and chicken bouillon. This layering enhances the complexity of the stew.
- Adjust Seasoning and Consistency: Towards the end of cooking, check for seasoning. Add more salt or sugar as needed. The sauce should be thick, dark, and glossy, coating the meat richly.
- Rest and Serve: Remove from heat, let the pepperpot rest for at least 15 minutes before serving to allow flavors to settle. Serve hot with traditional sides such as dense bread or rice.
Notes
- Cow foot must be cleaned thoroughly and cut consistently for even cooking.
- Wiri wiri peppers are very hot; adjust quantity based on desired spiciness.
- Cassareep is a syrup made from cassava root and is essential to authentic flavor and preserving the stew.
- Slow simmering is key to breaking down collagen in cow foot and oxtail for tender meat and rich broth.
- This dish tastes better the next day as flavors deepen when reheated.
