Guyanese Pepperpot with Beef and Cassareep
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Ingredients
- 800 g beef shin, diced
- 4 tbsp cassareep or dark soy sauce
- 1 cinnamon stick
- 1 onion
- 3 garlic cloves
- 1 scotch bonnet chilli
- 2 tbsp orange juice
Nutrition (per serving)
- Calories
- 316 kcal
- Protein
- 44.6 g
- Carbohydrate
- 6.8 g
- of which sugars
- 4 g
- Fat
- 11.7 g
- of which saturates
- 4.8 g
- Fibre
- 1.1 g
- Salt
- 2.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced beef shin in a large pot over a high heat for 6-8 minutes.
- 2
Add the sliced onion and crushed garlic and cook for 5 minutes, then stir in the cassareep, cinnamon stick, orange juice and the whole scotch bonnet chilli.
- 3
Pour in 800ml water, bring to the boil, then cover and simmer for 1 hour, topping up the water if needed.
- 4
Uncover and simmer for a final 10-15 minutes until the beef is very tender and the sauce has thickened and darkened.
- 5
Lift out the cinnamon stick and scotch bonnet before serving hot.
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