Guyanese Pepperpot Stew

local_grocery_store Ingredients

• 2 lbs beef stew meat, cut into 1-inch cubes
• 1 lb oxtail, cut into pieces
• 1 cup cassareep
• 1 onion, chopped
• 2 hot peppers, chopped
• 4 cloves garlic, minced
• 1 cinnamon stick
• 4 cloves
• 1 tsp allspice
• 1 sweet potato, peeled and chopped
• 1/2 lb okra, trimmed and sliced
• 1/2 lb spinach, chopped

restaurant_menu Method

1. 1.In a large pot, brown the beef and oxtail in batches over high heat, then set aside.
2. 2.In the same pot, sauté the onion, hot peppers, and garlic until softened.
3. 3.Add the cassareep, cinnamon stick, cloves, and allspice to the pot and stir to combine.
4. 4.Return the beef and oxtail to the pot and add enough water to cover the meat.
5. 5.Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, until the meat is tender.
6. 6.Add the sweet potato, okra, and spinach to the pot and simmer for an additional 30 minutes, until the vegetables are cooked through.
7. 7.Serve over rice.

lightbulb_outline Tips

• chevron_rightCassareep can be found in specialty stores or online.
• chevron_rightFor a vegetarian version, omit the meat and use vegetable broth instead of water.