How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, Pepper Pot Stew tastes even better the next day as the flavors meld.

What if I can't find cassareep?

You can substitute with a mix of molasses and soy sauce, but the flavor will differ slightly.

Is this dish very spicy?

Not unless you break the whole hot peppers. Adjust the heat level by leaving them intact or removing them before serving.

Can this stew be frozen?

Yes, the stew freezes well for up to 2 months. Reheat gently before serving.

Guyanese Pepper Pot Stew with Cassareep and Tamarind

Name: Guyanese Pepper Pot Stew with Cassareep and Tamarind
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Main Course
Ingredients: 2 lbs beef brisket, cut into chunks; 1 lb pork shoulder, cut into chunks; 3 tablespoons vegetable oil; 2 large onions, chopped; 6 cloves garlic, minced; 2 teaspoons salt; 1 teaspoon black pepper; 1 cup cassareep (bitter Caribbean sauce); 1/4 cup brown sugar; 2 tablespoons tamarind paste; 3 whole cloves; 1 cinnamon stick; 2 hot peppers, whole but pierced; 5 whole allspice berries; 3 bay leaves; 1 bunch fresh thyme, tied with string; 2 carrots, sliced into thick rounds; 3 green onions, chopped

A rich and flavorful traditional Guyanese dish

A slow-braised stew of meats and spices with the unique flavors of cassareep and tamarind, perfect for festive occasions or a comforting meal.

3 h 30 min
8
Intermediate

Ingredients

For the Stew Base

2 lbs beef brisket, cut into chunks

1 lb pork shoulder, cut into chunks

3 tablespoons vegetable oil

2 large onions, chopped

6 cloves garlic, minced

2 teaspoons salt

1 teaspoon black pepper

For the Sauce

1 cup cassareep (bitter Caribbean sauce)

1/4 cup brown sugar

2 tablespoons tamarind paste

3 whole cloves

1 cinnamon stick

2 hot peppers, whole but pierced

For the Aromatics

5 whole allspice berries

3 bay leaves

1 bunch fresh thyme, tied with string

For Final Touches

2 carrots, sliced into thick rounds

3 green onions, chopped

Preparation

Marinating the Meats

Combine Meats and Seasoning

Mix beef and pork with garlic, salt, and black pepper.

Marinate

Cover and let marinate in the refrigerator for at least 1 hour.

Bring to Room Temperature

Take out of the fridge and allow to reach room temperature before cooking.

Preparing the Sauce

Combine Sauce Ingredients

In a bowl, combine cassareep, brown sugar, and tamarind paste.

Dissolve Sugar

Mix until sugar is dissolved.

Add Spices

Add cloves and cinnamon stick; set aside.

Ensure hot peppers remain whole to control heat level. If you prefer more heat, lightly crush the hot peppers in the stew after cooking.

Cooking Process

Brown the Meats

Heat oil in a large pot, add the marinated meats, and sear until browned on all sides.

Browning: 20 minutes on medium-high heat.

Simmer the Stew

Add onions and cook until translucent. Pour in the sauce mixture, stirring well, then cover and simmer on low heat.

Simmering: 3 hours on low heat.

Add Aromatics

Place allspice, bay leaves, thyme, carrots, and whole peppers into the pot; cover and continue to simmer until flavors meld.

Plating & Serving