Pepperpot
Aug 8, 2023
"Pepperpot is Guyana’s national dish, introduced by the Indigenous Amerindians of Guyana. This cassareep-braised beef stew is made from the tough cuts of beef. Cassareep is a thick syrup made from the extract of cassava, which is a natural preserver; a huge pot is made and can be left on the stovetop to be brought to a boil daily. The infamous sticky fingers you get from eating pepperpot come from the gelatin released after slowly braising and stewing cow heel mixed with different cuts of beef. Pepperpot is synonymous with holiday time, often enjoyed as an end-of-year feast. Of course, no pepperpot is complete without some Guyanese Plait Bread (page 237) to soak up all that goodness." -- Salmah
This recipe was shared by Salmah in Episode 8 of Season 2 of The Great American Recipe.
This recipe was shared by Salmah in Episode 8 of Season 2 of The Great American Recipe.
- Servings
- 10 servings
- Course
- Entree
Ingredients
- 1 pound cow heel, cut into 1½-inch sections
- ½ cup vinegar
- 2 cups boiling water
- 4 teaspoons vegetable oil, divided
- 1 large onion, diced
- 5 garlic cloves, minced
- 7 wiri wiri peppers
- 1½ pounds mixed beef leg and stew pieces
- ¼ cup dried thyme
- 2 cups cassareep, divided
- Salt and ground black pepper to taste
- 5 cinnamon sticks
- 6 whole cloves
- 6 star anise
- 1 bundle fresh thyme
- ½ cup Caribbean browning sauce
- ¼ cup packed brown sugar
Instructions
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Put the cow heel in a bowl, add the vinegar, and soak for 5 minutes. Drain, rinse the cow heel, and drain again.
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Put the cow heel in a large pot and sauté over medium-high heat for 8 minutes, then pour in enough boiling water to cover and boil until softened, about 20 minutes. Drain.
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Set an Instant Pot to sauté mode and add 2 teaspoons of the oil. Add the onion, garlic, and wiri wiri peppers and sauté for 5–6 minutes. Add the cow heel and sauté for 20 minutes. Close the lid and set to sealing. Cook at high pressure for 10 minutes, then release the pressure manually, press “cancel,” and remove the lid.
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Meanwhile, season the beef all over with the dried thyme, ¼ cup of the cassareep, and salt and pepper. Heat the remaining 2 teaspoons oil in a large skillet, add the beef, and cook for about 8 minutes.
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After the Instant Pot pressure releases, add the beef, the remaining 1¾ cups cassareep, cinnamon, cloves, star anise, fresh thyme, browning sauce, and brown sugar. Seal again and cook at high pressure for 45 minutes. When finished, allow for natural release for 10 minutes, then release the steam. Serve.
