morsels45

morsels45 said

Pepperpot

Cassareep-dark and clove-scented, cooked long and eaten longer.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make pepperpot

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Cassareep dark

240 minutes · serves 8 · Medium

What you need

  • 1.5kg beef, oxtail and pork trotter mixed
  • 200ml cassareep
  • 1 cinnamon stick
  • 6 cloves
  • 2 hot peppers, whole
  • 3 tbsp brown sugar
  • Orange peel
  • Thyme

What you do

  1. 1Brown all the meat hard in batches. This is a dark dish and it starts with colour.
  2. 2Everything into the pot with the cassareep, spices, whole peppers and enough water to cover.
  3. 3Lowest heat, lid on, 3 to 4 hours, until the tougher cuts give up entirely.
  4. 4Leave the peppers whole and lift them out before serving unless you want it fierce.
  5. 5Cassareep is a preservative as well as a flavour: this keeps on the stove for days, reboiled each morning, and gets better. Plait bread to mop.

Two hours, beef only

150 minutes · serves 4 · Easy

What you need

  • 1kg braising beef
  • 120ml cassareep
  • Cinnamon, cloves
  • Brown sugar
  • Thyme
  • Hot pepper

What you do

  1. 1Brown the beef, add everything with water to cover.
  2. 2Simmer 2 hours 15 with the lid ajar until it thickens and darkens.