Guyanese Pepperpot

This richly spiced dish is traditionally served on Christmas morning in Guyana. From the 2019 edition of the culinary classic. Recipe tweaked by Ileana

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pat beef dry and cut into 1 ½-inch pieces. Season with salt and pepper.

Step 2

2. Spray the bottom of a large pot with a good coating of oil and place on a medium heat.

Step 3

3. Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 1 tablespoon of fat from the pot (if necessary, add some more sprays of oil) and add onion and garlic. Cook, stirring, until softened for about 6 minutes.

Step 4

4. Return the meat to the pot along with the molasses, soy sauce, Worcestershire sauce, habaneros or wiri wiri peppers, ginger, brown sugar, grated carrot, orange zest, thyme, cinnamon stick, allspice and cloves.

Step 5

5. Add enough water to the pot to just cover the meat. Bring to a boil, then reduce the heat, cover, and simmer gently over medium-low heat until the meat is completely tender, about 3 hours. Remove the cinnamon stick, herb sprigs, and orange zest (and peppers, if left whole).

Step 6

6. Serve as a stew with crusty white bread. Or, to serve over rice, transfer the meat to a plate with a slotted spoon. Reduce the liquid in the pot over medium-high heat until it has thickened into a sauce. Return the meat to the pot, let stand for a few minutes, and serve with cooked rice, Coconut Rice, or Jamaican Rice and Peas. Garnish with chopped cilantro.

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