Entree: Barbados – Southern Culinary Region – Pepperpot (Hearty slow-simmered spiced meat stew flavored and darkened with cassareep)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) salted pork or salt beef, cubed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 scallions, sliced (green and white parts)
- 4 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (use half for milder heat)
- 1 tbsp (15 ml) brown sugar
- 6 tbsp (90 ml) cassareep
- 1 cup (240 ml) beef stock or water
- 1 cup (240 ml) canned crushed tomatoes
- 1 cinnamon stick
- 6 whole cloves
- 1 tsp (2 g) dried thyme or 2 sprigs fresh thyme
- 1 tsp (2 g) ground allspice
- 1 tsp (5 g) black pepper
- 2 bay leaves
- 8 oz (225 g) okra, trimmed and halved (optional, traditional in some recipes)
- Salt to taste (be cautious because salted pork may add salt)
- Fresh parsley or chives for garnish

Instructions

1. Pat beef and salted pork dry. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the meat in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add onion, scallions and garlic to the pot and sauté until softened, about 4–5 minutes. Add the chopped Scotch bonnet and brown sugar and cook 1 minute.
3. Return the browned meats to the pot. Stir in cassareep, beef stock, crushed tomatoes, cinnamon stick, cloves, thyme, allspice, black pepper and bay leaves. Bring to a simmer.
4. Cover, reduce heat to low, and simmer gently for 1.5–2 hours, stirring occasionally, until meat is tender and flavors are concentrated. Add additional water or stock if the stew becomes too thick.
5. If using okra, add the okra during the last 20–25 minutes of cooking so it becomes tender but not mushy. Adjust seasoning with salt if needed.
6. Remove cinnamon stick, cloves and bay leaves. Spoon into a serving dish, garnish with chopped parsley or chives, and serve hot with bread, rice, or dumplings.