guyanesedinnerServes 4

Pepperpot-inspired beef & greens stew

Name: Pepperpot-inspired beef & greens stew
Prep time: 20 min
Cook time: 120 min
Yield: 4 servings
Cuisine: guyanese
Ingredients: 500g Lean stewing beef, trimmed; 2 tbsp Cassareep; 1 Onion; 4 cloves Garlic; 1 Cinnamon stick; 1 Strip of orange peel; 3 sprigs Fresh thyme; 1 Scotch bonnet (whole); 600ml Beef stock (low salt); 200g Spring greens

Slow, dark and cinnamon-warm — a weeknight-sized nod to the great Guyanese Christmas pot.

True pepperpot is Christmas morning in Guyana — cassareep-black, days in the making, older than memory. This weeknight stew borrows its soul: lean beef, a careful spoon of cassareep, cinnamon and orange peel, plus greens the original never carried. It will not replace Christmas. It is not trying to.

Ingredients

Lean stewing beef, trimmed500g
Cassareep2 tbsp
Onion1
Garlic4 cloves
Cinnamon stick1
Strip of orange peel1
Fresh thyme3 sprigs
Scotch bonnet (whole)1
Beef stock (low salt)600ml
Spring greens200g

Method

1Brown the beef in a heavy pot in batches — properly, on all sides. Patience here is the whole dish.
2Add the onion and garlic and soften; return all the beef.
3Add the cassareep, cinnamon, orange peel, thyme, whole scotch bonnet and stock. Cover and simmer very gently for 1½–2 hours until the beef yields to a spoon.
4Fish out the cinnamon, peel, thyme stalks and scotch bonnet.
5Stir the shredded greens through for the final 5 minutes and serve with rice or plait bread on the side for the gravy.

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