Entree: Guyana – Pepperpot

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 6 bone-in beef short ribs, approx. 3 lb (1.36 kg) total
- 1 smoked pork hock, approx. 1 lb (454 g)
- 1/2 cup (120 ml) cassareep (cassava syrup)
- 4 cups (960 ml) water or beef stock, plus more as needed
- 2 medium onions, coarsely chopped
- 4 cloves garlic, crushed
- 1–2 whole Scotch bonnet peppers (leave whole for heat control)
- 2 cinnamon sticks
- 6 whole cloves
- 1 tsp (2 g) whole allspice berries or 1/2 tsp (1 g) ground allspice
- 4 sprigs fresh thyme
- 2 tbsp (30 ml) dark brown sugar
- 1 1/2 tsp (7 g) kosher salt, adjust to taste
- 2 tsp (8 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (for initial browning)
- 2 tbsp (30 ml) lime juice (optional, to brighten before serving)

Instructions

1. Rinse the short ribs and smoked pork hock and pat dry. Season lightly with a pinch of salt and black pepper. Heat oil in a large heavy pot over medium-high heat and brown the short ribs and pork hock on all sides, working in batches; transfer meats to a plate.
2. Reduce heat to medium, add the chopped onions and cook until translucent, about 5–7 minutes. Add crushed garlic and cook 1 minute more until fragrant.
3. Return the browned meats to the pot. Add cinnamon sticks, whole cloves, allspice, thyme sprigs, whole Scotch bonnet peppers, brown sugar, cassareep, and 4 cups (960 ml) water or stock. Stir gently to combine and to dissolve cassareep into the liquid.
4. Bring to a gentle boil, then reduce heat to low so the pot simmers barely. Cover and simmer slowly for 2 1/2 to 4 hours, checking occasionally and skimming any foam; add small amounts of water if level drops too low. The sauce should darken and the meats become very tender.
5. About 30 minutes before serving, taste for seasoning and add additional salt or black pepper if needed. If the sauce is too thin, uncover and simmer to reduce until it reaches a glossy, slightly syrupy consistency; the cassareep will thicken as it concentrates.
6. Remove cinnamon sticks, thyme stems and whole hot peppers (or leave one for presentation if desired). Stir in lime juice if using to brighten flavors. Serve Pepperpot hot; flavors improve if made a day ahead and gently reheated.