Coconut-Crusted Guyanese Pepperpot with Cassareep
A tropical twist on a traditional braised dish
This dish combines the rich flavors of a traditional Guyanese pepperpot with a coconut crusted twist for an exotic and fulfilling experience.
- 3 h 30 min
- 6
- Advanced
Ingredients
Pepperpot Base
Coconut Crust
Marinade
Stew Liquid
Preparation
Marinating the Meat
Combine and season meat
In a large bowl, combine the beef shank and oxtail with garlic, thyme, vinegar, allspice, salt, and pepper.
Coat the meat
Coat the meat thoroughly and cover the bowl.
Marinate
Marinate in the refrigerator for at least 2 hours or overnight for best results.
Preparing the Coconut Crust
Mix dry ingredients
In a shallow dish, mix the shredded coconut, breadcrumbs, and parsley.
Make sure to handle the scotch bonnet without touching your face.
Whisk eggs
In another dish, whisk the eggs until smooth.
Use a cast-iron skillet for better heat retention and flavor.
Prepare flour
In a third dish, place the flour and season with salt and pepper.
Cooking Process
Sauté and brown meat
Sauté onion in oil, add marinated meat, and brown on all sides.
Simmer pepperpot base
Add cassareep, beef stock, water, cinnamon, cloves, brown sugar, and whole scotch bonnet pepper. Simmer slowly for 3 hours.
Create coconut crust
Dredge the pieces of marinated meat in flour, then dip in egg, and finally coat with the coconut mixture.
Plating & Serving
Coconut-Crusted Guyanese Pepperpot with Cassareep
Coconut-Crusted Guyanese Pepperpot with Cassareep
Serving Suggestion
Serve the pepperpot with coconut-crusted meat for a delightful balance of flavors and textures.