Pepperpot

🛒 Ingredients

• Beef stew meat 150 g · 375 kcal
• Pork stew meat or trotters 75 g · 180 kcal
• Cassareep 25 g · 45 kcal
• Onion 38 g · 15 kcal
• Garlic 5 g · 8 kcal
• Scotch Bonnet pepper 3 g · 1 kcal
• Fresh thyme 1 g · 1 kcal
• Cinnamon stick 1 g · 0 kcal
• Whole cloves 1 g · 0 kcal
• Brown sugar 5 g · 19 kcal
• Water 125 g · 0 kcal

👨‍🍳 Instructions

1. Cut beef and pork into large stewing pieces; season generously with salt and black pepper.
2. In a large heavy pot, brown the meat in batches over medium-high heat until well-sealed on all sides, then set aside.
3. Add chopped onion and minced garlic to the pot, sautéing until fragrant and softened, scraping up any browned bits from the bottom.
4. Return the browned meat to the pot, then add cassareep, brown sugar, fresh thyme, cinnamon stick, whole cloves, and the whole Scotch Bonnet pepper.
5. Pour in water, ensuring the meat is mostly submerged; bring to a boil, then reduce heat to low, cover, and simmer for at least 3-4 hours, or until the meat is exceptionally tender.
6. Remove and discard the Scotch Bonnet pepper, cinnamon stick, and cloves before serving.