Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 lb pork belly, cut into 1-inch cubes
- 2 cups cassareep (a sauce made from cassava root)
- 4 cups beef broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 scallions, chopped
- 2 hot peppers, seeded and chopped
- 2 cinnamon sticks
- 6 whole cloves
- 2 bay leaves
- 1 tbsp brown sugar
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the oil in a Dutch oven over medium-high heat. Add the beef and pork and brown on all sides, about 10 minutes.
2. Add the onion, garlic, scallions, and hot peppers to the pot and sauté for 5 minutes.
3. Add the cassareep, beef broth, cinnamon sticks, cloves, bay leaves, brown sugar, salt, and black pepper to the pot. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, or until the meat is tender and the stew has thickened.
5. Serve hot with rice or bread.
- Prep time: 20 minutes
- Cook time: 2-3 hours
Temperature:
- Low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 15g
- Protein: 35g
Substitutions for ingredients:
- If cassareep is not available, you can substitute with Worcestershire sauce.
- You can use any type of hot pepper you prefer, such as habanero or scotch bonnet.
Variations:
- You can add vegetables such as carrots, potatoes, or yams to the stew for added nutrition and flavor.
- You can use chicken or lamb instead of beef and pork.
Tips and tricks:
- For a richer flavor, marinate the meat in cassareep overnight before cooking.
- If the stew is too thick, you can add more beef broth or water to thin it out.
- For a spicier stew, leave the seeds in the hot peppers.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
- Serve the stew in a large bowl or individual bowls.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Fried plantains
- Steamed vegetables
Troubleshooting advice:
- If the stew is too salty, add a splash of vinegar or lemon juice to balance the flavors.
- If the stew is too thin, you can thicken it with a slurry of cornstarch and water.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pepperpot stew is a traditional dish in Guyana, a country in South America with a rich culinary history.
Flavor profiles:
- This stew is savory, spicy, and slightly sweet, with a rich and complex flavor from the cassareep and spices.
Serving suggestions:
- Serve the stew with rice or bread for a hearty and satisfying meal.
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Region: Guyanese