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Guyanese Pepperpot with Oxtail

Flavorful, aromatic recipe for Guyanese pepperpot featuring tender braised oxtail & beef roast slow braised with cinnamon, cloves, & anise.
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Prep Time: 10 minutes
Cook Time: 3 hours
Course: Main Course
Cuisine: Guyanese
Servings: 4 people
Calories: 1165kcal
Author: Marwin Brown

Ingredients

For The Green Seasoning

  • 6 Green Onions whites and green parts
  • 1 medium White Onion
  • ½ large Red bell peppers
  • 1 medium Lemon juiced
  • 5-6 cloves Garlic
  • ¼ inch Ginger
  • 1 bunch Cilantro
  • 1 bunch Parsley
  • 6-8 sprigs Thyme
  • 2-3 leaves Basil

For the Pepperpot

  • 2 pounds oxtail trimmed of excess fat
  • 2 pounds chuck roast cut into chunks
  • ½ teaspoon allspice
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 medium Yellow Onion diced
  • 4 cloves garlic diced
  • 2 whole scotch bonnet peppers
  • 1 cup cassareep
  • 4 cinnamon sticks
  • 2 star anise pods
  • 4 whole cloves
  • 1- inch orange peel
  • 2 bay leaves
  • 5 sprigs fresh thyme
  • Water enough to cover the meat

Instructions

Make the green seasoning

  • Puree all ingredients into chunky green paste. Set aside.

Prepare the Pepperpot

  • Marinate oxtails and chuck roast overnight in green seasoning and ⅓ of the dry spice seasoning (allspice, salt, pepper, paprika).
  • Pre-heat dutch-oven pot to medium heat. Add oil.
  • Shake off excess seasoning from the roast and oxtail. Add the meat to the pot and brown the meat on all sides. Remove the meat from the pot and set aside.
  • Add the onions plus the whole scotch bonnet pepper. Saute 2-3 minutes. Add the garlic, cinnamon sticks, anise, cloves, ½ the cassareep, and half the remaining spices. Mix well.
  • Add the oxtails back plus water, thyme, bay leaf and orange peels. Make sure there is enough water to cover the oxtails. Bring to a boil then simmer for 40 minutes.
  • Add the beef chuck roast back, plus the last of the cassareep. Add more water if needed. Mix all then cook on simmer covered for 2 hours.

Video

Notes

Pepperpot gets better the longer it sits like most other stewed or slow braised meat dishes.
Heat your spices for to maximize the spices' flavors.
Serve pepperpot with a nice baked bread. I personally like sourdough, but if you want to keep things 100% authentic go with slices of  braided plait bread.
Cassareep not only adds depths of flavor, but also acts as a preservative so you can enjoy a few days
I've tried many different pepperpot during my research and lab work. My honest assessment is most recipes are too complicated in terms of number of ingredients and steps. Simpler is better. Trust your core ingredients.
The pepperpot gravy is everything. You'll definitely want bread on hand for sopping.
A side like coconut rice is perfect. Even though it's non-Caribbean, mashed potatoes work well. The pepperpot gravy does wonders with mashed potatoes. Jamaican cabbage is another winner.

Nutrition

Calories: 1165kcal | Carbohydrates: 31g | Protein: 116g | Fat: 57g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 27g | Trans Fat: 2g | Cholesterol: 406mg | Sodium: 1344mg | Potassium: 1156mg | Fiber: 6g | Sugar: 17g | Vitamin A: 2612IU | Vitamin C: 76mg | Calcium: 214mg | Iron: 17mg
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