Entree: Anguilla – Central Culinary Region – Pepperpot (Hearty slow-cooked Caribbean meat stew spiced with hot pepper, allspice, and thyme)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1-inch pieces
- 1 lb (454 g) pork shoulder, boneless, cut into 1-inch cubes
- 8 oz (225 g) salted pork or diced ham (use less salt if pre-salted)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), diced
- 4 cloves garlic, about 12 g, minced
- 2 stalks celery, about 4 oz (115 g), chopped
- 1 large carrot, about 4 oz (115 g), diced
- 1 whole Scotch bonnet pepper (leave whole for milder heat) or 1 small Scotch bonnet, about 15 g, pierced
- 4 sprigs fresh thyme (or 2 tsp / 4 g dried thyme)
- 2 bay leaves
- 1 tsp (2 g) ground allspice
- 1 tbsp (12 g) dark brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) water
- 1 cup (150 g) okra, sliced
- 4 cups (120 g) callaloo or spinach, chopped
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) lime juice (optional, to brighten)

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Pat the beef and pork dry and brown in batches, about 3–4 minutes per side; transfer browned meat to a plate.
2. Add the diced salted pork or ham to the pot and render briefly, then add the onion, celery, carrot, and garlic. Sauté until softened and beginning to color, about 5–7 minutes.
3. Return the browned beef and pork to the pot. Add the Scotch bonnet (pierced or left whole), thyme, bay leaves, ground allspice, brown sugar, and Worcestershire sauce. Stir to combine.
4. Pour in the beef stock and water, scrape up any browned bits from the bottom of the pot, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 1.5–2 hours until the meats are very tender.
5. Add the sliced okra and chopped callaloo (or spinach) and continue to simmer, uncovered, 20–30 minutes to allow the stew to thicken and flavors to meld. Stir occasionally and mash some okra against the side of the pot to help thicken.
6. Remove the whole Scotch bonnet and bay leaves. Taste and adjust seasoning with salt and pepper; add lime juice if using to brighten the flavors.
7. If a thicker gravy is desired, simmer uncovered for an additional 10–15 minutes or mash a few pieces of meat and okra to thicken further.
8. Serve hot with rice, dumplings, or crusty bread to soak up the rich sauce.