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Beef pepperpot served with white wine sauce and fresh coriander
Tender chunks of beef in a rich, dark Cassareep gravy garnished with coriander.

Guyanese beef pepperpot

Author: Flavelo
Recipes Main Courses
Pepperpot is Guyana's national pride, traditionally eaten at Christmas. Its distinctiveness comes from 'Cassareep' (cassava syrup), which gives the dish a dark, almost black colour and a sweet-bitter taste, whilst also preserving it. This beef version is a triumph of slow cooking: every bite of meat melting in the spicy, vinous, thick gravy is a celebration. The acidity of the white wine elegantly counterbalances the heavy, deep flavours.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Caribbean (Guyanese)

Ingredients

Equipment Needed

  • Large pot
  • Chopping board

Instructions

1 ✓

Cut the beef into 3-4 cm cubes. Core and slice the peppers, crush the garlic.

Tip: Sinewy cuts of beef are best here, as the collagen will thicken the gravy.
2 ✓

Heat the oil in the pot. Fry the peppers and garlic for 1-2 minutes until fragrant, but don't burn the garlic.

Tip: The aromatic base paves the way for the meat.
3 ✓

Add the meat and fry over high heat until white, then until browned in places.

Tip: The Maillard reaction provides the 'roasted' meat flavour here, even before the liquid is added.
4 ✓

Pour over the white wine and scrape up the browned bits from the bottom of the pot (deglaçage).

Tip: The alcohol evaporates quickly, leaving only the fruity acids of the wine.
5 ✓

Add the stock, salt, pepper and cumin. Bring to a boil, then reduce heat to low, cover, and simmer slowly for approx. 1.5-2 hours until the meat is butter-soft.

Tip: If cooked too fast, the meat stays tough and fibres contract. Patience creates tenderness.
6 ✓

When the meat is tender, remove the lid and boil off excess liquid if you want a thicker gravy. Sprinkle with fresh coriander when serving.

Tip: The freshness of the coriander highlights the deep flavours of the meat.

Recipe FAQ

What should I use instead of Cassareep?
It is hard to replace, but a mix of molasses or dark soy sauce and brown sugar approximates the colour and flavour profile.
Why do I need white wine?
The acidity of the wine helps break down the meat fibres (tenderising) and 'brightens' the flavour of the gravy.

Ingredients

  • 500 g Beef (Shin or Neck)
  • 2 whole White or Green Peppers
  • 4 cloves Garlic
  • 3 tbsp Olive oil
  • 400 ml Vegetable stock
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 150 ml Dry white wine
  • 1 tsp Ground cumin
  • 10 g Fresh Coriander