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The Hirshon Guyana Pepperpot

The Hirshon Guyana Beef Pepperpot

  • Total Time: 0 hours


Units Scale
  • Meat and Marinade:
  • 12 cloves garlic, minced
  • 4 green onions, finely chopped
  • 2 wiri wiri peppers (strongly preferred) or Scotch bonnet chile peppers, seeded and minced
  • 2 tbsp chopped fresh thyme, Jamaican or Guyanese thyme strongly preferred
  • 3 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1 1/2 lbs lean beef shoulder, with bone, cut into equal-size chunks
  • 1 1/2 lbs oxtail, with bone, cut into equal-size chunks and visible fat removed
  • ***
  • Stew:
  • 1 1/2 tsp vegetable oil
  • 2 medium onions, finely chopped
  • 2 stalks celery, de-stringed and chopped
  • 1/2 cup cassareep – TFD likes Chico Pomeroon Style Cassareep – available on Amazon
  • 2 3-inch (7.5 cm) cinnamon sticks
  • 1 1/2” orange peel studded with 3 whole cloves
  • 2 tsp packed brown sugar (10 mL)
  • 3 3/4 cups homemade beef stock (TFD change) or water
  • 2 green onions (green part only), finely chopped


  1. Meat and Marinade: In a large bowl, combine garlic, green onions, Scotch bonnets, thyme, pepper and salt. Transfer one-third of the mixture to a medium bowl.
  2. Add the beef to the large bowl and the oxtail to the medium bowl, tossing to coat. Cover both bowls and refrigerate overnight.
  3. Stew: Transfer the oxtail to a pot and transfer any remaining marinade to the beef mixture. Add enough water to the pot to cover the oxtail. Bring to a boil over high heat. Cover, leaving lid ajar, and boil for 45 minutes, adding more water as needed to keep oxtail covered. Drain off water.
  4. Meanwhile, in a large pot, heat oil over medium heat. Add beef mixture, onions and celery; cover and cook for 15 to 20 minutes, adjusting the heat as needed, until beef is well browned.
  5. Add oxtail and cassareep and cook, stirring, for 5 minutes.
  6. Stir in cloves, cinnamon, orange peel, brown sugar and water; bring to a boil over high heat. Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 20 minutes or until beef and oxtail are fork-tender. This will depend on the size of the chunks of meat. Check the tenderness of the meat after 1 hour, then continue cooking as needed, checking periodically, until the meat is fork-tender.
  7. Discard cinnamon sticks and orange peel. Serve garnished with green onions.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 774.18 kcal
  • Sugar: 7.92 g
  • Sodium: 963.5 mg
  • Fat: 43.67 g
  • Saturated Fat: 16.28 g
  • Trans Fat: 0.35 g
  • Carbohydrates: 19.89 g
  • Fiber: 3.71 g
  • Protein: 73.16 g
  • Cholesterol: 209.22 mg