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Pepperpot

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

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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. 1

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

  2. 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. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

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Questions

What is Pepperpot?

A rich Caribbean stew featuring tender braised beef infused with bittersweet cassareep, aromatic spices, and fiery scotch bonnet peppers. This reference files it under Caribbean dinner: made on the stovetop, rated medium and about 140 minutes start to finish.

What should Pepperpot look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until beef chuck roast is tender and reaches an internal temperature of at least 190F. A reading of 190 F on a thermometer settles it.

What can I use instead of Scotch bonnet in Pepperpot?

The entry for Pepperpot calls for 2 scotch bonnet pepper, whole. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Is Pepperpot spicy?

Yes, it is properly hot. The heat in Pepperpot comes from 2 scotch bonnet pepper, whole. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Pepperpot low-carb?

A serving of Pepperpot carries 16 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How do I store and reheat Pepperpot?

Refrigerate what is left of Pepperpot within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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