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Guyanese Pepper Pot
- Prep Time: 20 minutes
- Cook Time: 6-7 hours
- Total Time: 0 hours
- Yield: 6 servings 1x
Description
When we say this dish tells a story…we mean it. From sustainability of our farms to the biodiversity of our land and the traditions that live through food, every bite of Pepper Pot from Chef Alijah Casellas is a reflection of what it means to support local, eat responsibly, and celebrate culture with pride. Check out the recipe video HERE.
Ingredients
Scale
- 2 lb Ontario Beef oxtail
- 2 lb Ontario Beef sirloin
- 1 Spanish onion (medium dice)
- 20 garlic cloves (minced or whole)
- 1 orange peel (avoid the white pith)
- 8 cloves
- 1 cinnamon stick
- 1–2 Scotch Bonnet peppers (adjust spice to preference)
- 1 tsp brown sugar
- 1 jar of cassareep (the holy grail of pepper pot)
- 5 sprigs thyme
- 1 knob fresh ginger
- Canola oil
- Salt & pepper to taste
- Vinegar & water (for washing meat)
Instructions
Wash & Marinate the Meat
- Wash oxtail and sirloin cubes with vinegar & water. Pat dry.
- Cut sirloin into medium-large cubes (similar size to oxtail for even cooking).
- Season with salt, pepper, garlic, and ¼ cup cassareep. Marinate 2–4 hours, or as long as patience allows.
Build the Flavour
- Heat canola oil in a deep pot over medium-high heat.
- Sear oxtail until browned. Remove and set aside.
- Sear sirloin until browned, remove and set aside.
Aromatics & Base
- In the same pot, sauté onions and garlic until softened (3–5 minutes).
- Add back the oxtail, covering with just enough water.
- Add orange peel, thyme, cloves, cinnamon, ginger, Scotch Bonnet, and brown sugar.
Slow Cooking Magic
- Stir in ½ cup cassareep.
- Return sirloin to the pot.
- Simmer low and slow for 6–7 hours until meat is tender, rich, and deeply flavoured.
To Serve
- Traditionally paired with Guyanese plait bread—but any thick, crusty bread works perfectly to soak up the sauce.
