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Guyanese Pepper Pot

Guyanese Pepper Pot

Guyanese Pepper Pot is a beloved Christmas dish from Guyana, made with a flavorful mix of beef, cow heel, and optional pig’s tail, seasoned with cassareep, fresh thyme, cinnamon sticks, cloves, and scotch bonnet pepper. The meats are pressure-cooked and combined with cassareep and other spices to create a rich, aromatic stew. This hearty dish is traditionally served with firm bread like Jamaican hard dough bread and develops even more flavor when reheated over several days.
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Prep Time 30 minutes
Cook Time 30 minutes
5 days
Course Main Course
Cuisine Guyana
Servings 4 People

Ingredients
  

INGREDIENTS

  • 3 lbs. of beef
  • 1- pound cow heel or cow foot bought at the Spanish store in the US
  • 1/2 lb. pig’s tail that can be bought at a Korean store in the US UK or Canada (optional)
  • 1 cup cassareep from a bottle that can be bought at a West Indian store in the US UK or Canada.
  • 4-5 cinnamon sticks whole
  • 6-8 cloves
  • 1 whole scotch bonnet pepper
  • 1- ounce sugar
  • 2 stalks basil
  • 1 bunch fine fresh thyme
  • 1 large chopped onion
  • 3 chopped garlic cloves
  • Salt to taste
  • 16 cups water

Instructions
 

INSTRUCTIONS

  • Soak pig tails in water to get off salt.
    1/2 lb. pig’s tail that can be bought at a Korean store in the US, 16 cups water
  • Wash cow heel with vinegar and rum.
    1- pound cow heel or cow foot
  • Cut beef into chunks and wash with vinegar and rum.
  • Season meat with fine leaf thyme.
    1 bunch fine fresh thyme
  • Add pig tails and cow heel into a pressure cooker and let it run off all water.
  • Then add water to cover meat and pressure until tender, around 30 minutes.
    16 cups water
  • Add beef to another pot and let it let it run off all water.
    3 lbs. of beef
  • Remove pressure and turn on tap until steam release.
  • Open and ensure cow heel and pig tails are half tender then remove from water and add in beef.
  • Add cassareep and ensure all of the meat are coated.
    1 cup cassareep from a bottle that can be bought at a West Indian store in the US
  • Add all other ingredients and boil for about one hour on medium heat until meat is tender.
    4-5 cinnamon sticks, 6-8 cloves, 1 whole scotch bonnet pepper, 2 stalks basil, 1 large chopped onion, 3 chopped garlic cloves
  • Adjust flavor with salt and sugar.
    Salt to taste, 1- ounce sugar
  • Pepperpot is popularly served with a firm bread like the Jamaican hard dough bread.

Notes

This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
Keyword Guyanese Pepper Pot