Pepperpot is a rich, dark, deeply flavorful stew that holds a special place in Caribbean cuisine, particularly in Guyana and Trinidad, where it’s traditionally served on Christmas morning. This isn’t your average stew. The magic ingredient is cassareep, a thick black sauce made from cassava root that gives pepperpot its distinctive dark color, slightly sweet taste, and incredible depth of flavor. The stew is loaded with different types of meat that simmer slowly until they’re fall-apart tender and infused with warming spices like cinnamon, cloves, and fiery hot peppers. What makes pepperpot truly unique is that it actually gets better with age. Traditionally, families keep a pot going for days or even weeks, adding more meat and cassareep as needed, with the flavors becoming more complex and delicious each day. The cassareep also acts as a natural preservative, which is why this stew can sit at room temperature and be reheated daily without spoiling. Serving pepperpot is a Christmas tradition that brings families together, and the aroma filling your kitchen as it simmers is the smell of the holidays for many Caribbean households.
Serving Quantity: Serves 8-10 people
Cooking Time:
- Prep time: 30 minutes
- Cooking time: 3 hours
- Total time: 3 hours 30 minutes
Nutrition Information (per serving):
- Calories: 485
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 145mg
- Sodium: 920mg
- Total Carbohydrates: 12g
- Fiber: 1g
- Sugars: 8g
- Protein: 42g
- Iron: 25% of daily value
- Vitamin C: 8% of daily value
- Vitamin A: 6% of daily value
Ingredients
- 2 pounds of beef chuck cut into 2-inch cubes
- 2 pounds of pork shoulder cut into 2-inch cubes
- 1 pound of oxtail cut into pieces
- 1 pound of beef short ribs
- 1 cup of cassareep (available at Caribbean markets or online)
- 2 large onions chopped
- 1 whole head of garlic cloves peeled and crushed
- 3 cinnamon sticks
- 8 whole cloves
- 2 Scotch bonnet peppers whole
- 6 sprigs of fresh thyme
- 1 tablespoon of brown sugar
- 1 tablespoon of white vinegar
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 6 cups of water or beef broth
- 3 tablespoons of vegetable oil
- Fresh bread or rice for serving
Preparing the Meats
Pat all your meat pieces completely dry with paper towels. This is important because dry meat browns better than wet meat. Cut any particularly large pieces into more manageable two-inch chunks. You want them substantial enough that they don’t fall apart during the long cooking time but not so big that they take forever to become tender. Season all the meat generously with the salt and black pepper, tossing everything together in a large bowl so every piece is seasoned. Let this sit at room temperature while you prepare your other ingredients. The variety of meats is what gives pepperpot its complex flavor. The beef adds hearty richness, the pork brings sweetness, the oxtail contributes gelatin that makes the sauce thick and silky, and the short ribs add incredible depth.
Browning the Meat
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium high heat. You need a big pot for this recipe because you have a lot of meat and liquid. Once the oil is shimmering hot, add the meat in batches. Don’t crowd the pot or the meat will steam instead of brown. Let each batch sit undisturbed for about 3 to 4 minutes to develop a deep golden crust on one side, then turn and brown the other sides. This browning process is crucial because it creates layers of flavor that build the foundation of your stew. The browned bits that stick to the bottom of the pot are pure gold. Transfer each batch of browned meat to a plate and continue until all the meat is browned. This takes about 20 minutes total but it’s worth every minute.
Building the Base
Once all the meat is browned and set aside, add the chopped onions to the pot with all those flavorful browned bits still stuck to the bottom. The onions will release moisture that helps loosen those bits. Cook the onions, stirring frequently and scraping the bottom of the pot, for about 5 minutes until they start to soften and turn translucent. Add the crushed garlic cloves and cook for another minute until you can smell that amazing garlic aroma. The garlic should be fragrant but not browned. Add the cinnamon sticks, whole cloves, and fresh thyme sprigs. Stir everything together for about 30 seconds to toast the spices slightly and release their essential oils.
Adding the Cassareep
Now comes the star ingredient. Pour the cassareep into the pot and stir it around with the onions and spices. The cassareep is thick and dark like molasses, and it will coat everything in the pot with a beautiful deep brown color. Let it cook for about 2 minutes, stirring constantly. Add the brown sugar and vinegar. These balance the slight bitterness of the cassareep and add complexity. Stir everything together until the sugar dissolves. The mixture will look very dark and smell sweet and spicy. This is the foundation of authentic pepperpot.
Adding the Meat and Liquid
Return all the browned meat to the pot along with any juices that accumulated on the plate. Add the whole Scotch bonnet peppers. Do not cut or pierce them. Leaving them whole allows them to infuse the stew with flavor and a gentle heat without making it overwhelmingly spicy. If a pepper breaks during cooking, fish it out immediately or your pepperpot will become extremely hot. Pour in enough water or beef broth to just barely cover the meat. You don’t want too much liquid because the stew should be thick and rich, not soupy. Stir everything together, scraping the bottom of the pot to make sure nothing is stuck. Bring the liquid to a boil over high heat.
The Long Simmer
Once the pot reaches a boil, immediately reduce the heat to low. You want just the gentlest simmer with tiny bubbles barely breaking the surface. Cover the pot with a lid slightly ajar so steam can escape. This prevents the liquid from reducing too quickly. Let the pepperpot simmer for at least 3 hours. The long, slow cooking is what makes pepperpot special. During this time, the tough cuts of meat break down and become meltingly tender, the collagen from the oxtail and ribs dissolves into the sauce making it thick and glossy, and all the flavors meld together into something magical. Stir the pot every 30 minutes or so to prevent anything from sticking to the bottom and to redistribute the meat.
Checking for Doneness
After 3 hours, check your pepperpot. The meat should be so tender that it’s falling apart when you poke it with a fork. The oxtail meat should be pulling away from the bones. The sauce should be thick enough to coat the back of a spoon. If the meat isn’t tender enough yet, keep simmering for another 30 minutes to an hour. If the sauce is too thin, remove the lid completely and let it simmer uncovered for the last 30 minutes to reduce and thicken. If it’s too thick, add a little more water or broth. Taste the sauce carefully. It should be rich, slightly sweet, spicy, and complex. Add more salt if needed. Remove and discard the cinnamon sticks, whole cloves if you can find them, thyme stems, and the whole peppers.
The Traditional Aging Process
This is where pepperpot becomes truly traditional. In Caribbean households, the pot is removed from the heat, allowed to cool, and left at room temperature. The next day, it’s brought back to a boil and simmered for another 30 minutes. This process can be repeated for several days, with the pepperpot getting better each time. The cassareep acts as a preservative, preventing spoilage. Some families keep their pepperpot going throughout the entire Christmas season, adding more meat and cassareep as they eat it. If you’re not comfortable with this traditional method, you can absolutely refrigerate your pepperpot between heatings. Just know that letting it sit and reheating it at least once will dramatically improve the flavor.
Serving Your Pepperpot
Pepperpot is traditionally served on Christmas morning with fresh bread for dipping into that incredible sauce. The bread soaks up all the rich, dark gravy and is absolutely delicious. You can also serve it over white rice or with boiled cassava on the side. Ladle generous portions of meat and sauce into deep bowls. Make sure everyone gets a variety of the different meats. Some people like to add a squeeze of fresh lime juice over their serving for brightness. Provide extra hot pepper sauce on the side for those who want more heat. The meal is meant to be leisurely and shared with family, with everyone gathered around the table enjoying the fruits of that long, slow simmer.
Storage and Reheating
Store leftover pepperpot in an airtight container in the refrigerator for up to a week. The flavor continues to develop as it sits, so day two and three pepperpot is often better than day one. To reheat, transfer it to a pot and bring it to a boil, then reduce to a simmer for about 15 minutes until heated through. You can add a splash of water or broth if it’s gotten too thick. Pepperpot also freezes beautifully for up to 3 months. Thaw it overnight in the refrigerator and reheat as directed. The cassareep preservative quality means this stew keeps better than most.
Finding and Substituting Cassareep
Cassareep is essential to authentic pepperpot and is available at Caribbean grocery stores, online at Amazon, or specialty food retailers. One bottle usually lasts for several batches. There’s really no perfect substitute for cassareep because it’s so unique, but if you absolutely cannot find it, you can approximate the flavor by mixing together equal parts molasses and soy sauce with a splash of browning sauce and a pinch of cinnamon. It won’t be the same but it will give you a dark, rich stew with some similar flavor notes. However, without cassareep, the stew won’t have the same preservative qualities, so you must refrigerate it.
Meat Variations
Feel free to adjust the types and amounts of meat based on what’s available and your preferences. Some people add lamb for a gamey flavor. Duck is traditional in some regions and adds richness. Pig trotters or cow heel are classic additions that add lots of gelatin. Chicken can be included but add it during the last hour of cooking since it cooks faster. Some versions use exclusively pork, others use exclusively beef. The key is using tough, flavorful cuts that benefit from long cooking. Avoid lean cuts like chicken breast or pork tenderloin because they’ll dry out.
Tips for the Best Pepperpot
Don’t rush the browning step. Those caramelized bits are essential for deep flavor. Use a heavy pot with a thick bottom that distributes heat evenly. Thin pots can cause scorching during the long simmer. Keep the heat low during simmering. Aggressive boiling will make the meat tough and stringy. Resist the urge to cut up the Scotch bonnets. Whole peppers provide flavor and gentle heat without overwhelming spice. The longer you simmer, the better it gets. Four or five hours is even better than three if you have the time. Let it sit overnight and reheat the next day for the most authentic flavor. The second heating really brings everything together. Skim off excess fat from the surface before serving if desired, though some fat adds flavor and richness. Make a big batch because pepperpot is perfect for feeding a crowd and the leftovers are treasure. Serve it with something starchy to soak up the sauce. Plain rice, bread, or ground provisions like cassava or yams are traditional. Add more cassareep if you’re keeping the pot going for multiple days. A few tablespoons per day maintains the flavor and preservative qualities. This dish is meant to be deeply flavored and rich. Don’t be afraid of the dark color or the amount of cassareep. That’s what makes it special. Adjust the spice level by using fewer peppers or remove them earlier if you want less heat. For an even thicker sauce, some cooks mash a few pieces of the very tender meat back into the liquid. Fresh thyme is much better than dried in this recipe. The fresh herb stands up to the long cooking better.
