Entree: Anguilla – Pepperpot (Hearty spicy Caribbean meat stew slow-simmered with root vegetables and hot peppers)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1½-inch pieces
- 1 lb (450 g) pork shoulder, cut into 1½-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 Scotch bonnet peppers, seeded and finely chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and diced
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) brown sugar
- 2 sprigs fresh thyme or 1 tbsp (1 g) dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef and pork pieces dry and season with salt and pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the meat in batches until well-seared; transfer browned pieces to a plate.
2. Reduce heat to medium and add the chopped onion; cook until softened, about 5 minutes. Add garlic and chopped Scotch bonnet and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1–2 minutes, then add soy sauce and brown sugar and scrape up any browned bits from the pot.
4. Return all meat to the pot, add beef broth, coconut milk, thyme, and bay leaves. Bring to a simmer, cover partially, and reduce heat to low.
5. Simmer gently for 1 to 1½ hours, stirring occasionally, until the meat begins to soften. Add carrots and potatoes and continue simmering another 30–45 minutes until vegetables and meat are tender.
6. Remove bay leaves and thyme sprigs. Stir in lime juice, adjust seasoning with salt and pepper, and garnish with chopped parsley before serving.