Coconut-Crusted Guyanese Pepperpot with Cassareep

Name: Coconut-Crusted Guyanese Pepperpot with Cassareep
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Beef shank; Oxtail; Cassareep; Cinnamon stick; Whole cloves; Scotch bonnet pepper; Brown sugar; Salt and pepper; Unsweetened shredded coconut; Breadcrumbs; Parsley; All-purpose flour; Large eggs; Oil for frying; Garlic; Fresh thyme leaves; White vinegar; Allspice; Beef stock; Water; Onion; Vegetable oil

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

Beef shank

2 lbs, cut into large chunks

Oxtail

1 lb, cut into pieces

Cassareep

1 cup

Cinnamon stick

Whole cloves

Scotch bonnet pepper

1, whole

Brown sugar

2 tbsp

Salt and pepper

To taste

Coconut Crust

Unsweetened shredded coconut

1 cup

Breadcrumbs

1/2 cup

Parsley

1/4 cup, finely chopped

All-purpose flour

1/4 cup

Large eggs

Oil for frying

Marinade

Garlic

4 cloves, minced

Fresh thyme leaves

1 tbsp

White vinegar

1 tbsp

Allspice

2 tsp

Stew Liquid

Beef stock

4 cups

Water

1 cup

Onion

1, chopped

Vegetable oil

2 tbsp

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.

Use medium-high heat for a good sear.

Simmer pepperpot base

Add cassareep, beef stock, water, cinnamon, cloves, brown sugar, and whole scotch bonnet pepper. Simmer slowly for 3 hours.

Maintain low heat and simmer uncovered 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