Pepperpot

Name: Pepperpot
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 3 lbs beef chuck roast, cut in chunks; 1/2 cup cassareep; 2 tbsp brown sugar; 2 cinnamon stick; 6 whole cloves; 2 scotch bonnet pepper, whole; 4 garlic cloves, minced; 2 tsp fresh ginger, grated; 4 thyme sprigs; 1 tsp salt; 4 cups water

A rich Caribbean stew featuring tender braised beef infused with bittersweet cassareep, aromatic spices, and fiery scotch bonnet peppers.

140 minMediumServes 6480 cal/serving

CaribbeanDinnerStovetopStandardHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

3 lbs beef chuck roast, cut in chunks
1/2 cup cassareep
2 tbsp brown sugar
2 cinnamon stick
6 whole cloves
2 scotch bonnet pepper, whole
4 garlic cloves, minced
2 tsp fresh ginger, grated
4 thyme sprigs
1 tsp salt
4 cups water

Instructions

1

Place 3 lbs cut in chunks beef chuck roast in a heavy pot or Dutch oven.
2

Add 1/2 cup cassareep, 2 tbsp brown sugar, 4 minced garlic cloves, 2 tsp grated fresh ginger, 2 cinnamon stick, 6 whole cloves, 4 thyme sprigs, and 1 tsp salt to the pot.
3

Pour in 4 cups water and add 2 whole scotch bonnet pepper without cutting or piercing it.
4

Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover.
5

Simmer gently for about 2 hours until beef chuck roast is tender and reaches an internal temperature of at least 190F.
6

Discard cinnamon stick, whole cloves, thyme sprigs, and scotch bonnet pepper before serving warm.

Questions

How long does Pepperpot keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pepperpot?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Mofongo side
Caribbean Avocado and Tomato Salad salad
Sorrel Chutney sauce
Ginger Beer Punch drink

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