Guyanese Pepperpot (Cassareep Meat Stew)

Ingredients

• 2 lb boneless beef chuck, cut into 2-inch pieces
• 1 1/2 lb oxtail pieces, trimmed of large exterior fat
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp neutral oil
• 1 large yellow onion, finely chopped
• 5 garlic cloves, finely chopped
• 1/2 to 3/4 cup commercially prepared Guyanese cassareep
• 3 tbsp packed dark brown sugar, plus more only if needed
• 2 cinnamon sticks
• 6 whole cloves
• 6 sprigs thyme
• 1 strip orange peel, about 3 inches long, with little white pith
• 1 whole Scotch bonnet or 3 whole wiri wiri peppers, left unbroken
• 5 to 6 cups hot water, or enough to barely cover the meat
• Guyanese plait bread or another sturdy white bread, for serving

Method

1. 1.Pat the beef and oxtail very dry. Season with 1 teaspoon salt and the black pepper, then let the meat stand while the onion and garlic are prepared.
2. 2.Heat 1 tablespoon oil in a heavy 6- to 8-quart Dutch oven over medium-high heat. Brown the beef in two batches, turning until several sides are deeply colored, 6 to 8 minutes per batch. Transfer to a bowl and repeat with the oxtail, adding the remaining oil if the pot looks dry.
3. 3.Lower the heat to medium. Add the onion and cook 5 minutes, scraping up the browned film, until translucent and lightly golden. Stir in the garlic for 45 seconds, just until fragrant.
4. 4.Return all meat and accumulated juices to the pot. Add 1/2 cup cassareep, brown sugar, cinnamon, cloves, thyme, orange peel and the remaining 1/2 teaspoon salt. Turn the meat until every piece is coated dark brown.
5. 5.Pour in enough hot water to barely cover the meat. Bring to a full boil for 2 minutes, then reduce immediately to a very gentle simmer. Skim the first foam and excess surface fat.
6. 6.Set the whole unbroken hot pepper on top. Cover with the lid slightly ajar and simmer 2 hours, turning the meat every 30 minutes. Add hot water in small amounts only if pieces rise well above the liquid.
7. 7.After 2 hours, check the oxtail. Continue simmering 45 to 75 minutes, until a fork twists easily in the beef and the oxtail meat begins to pull from the bones. Remove the whole pepper before it splits; discard it or serve separately for diners who want more heat.
8. 8.Taste a spoonful of cooled gravy. Add the remaining cassareep a tablespoon at a time for more characteristic bitterness and depth, or a small pinch of brown sugar if the brand is unusually sharp. The finished gravy should be dark and glossy, lightly thickened by gelatin, and balanced between savory, bittersweet, warm-spiced and hot.
9. 9.Remove the cinnamon sticks, cloves where visible, thyme stems and orange peel. If serving the same day, rest the covered pot 20 minutes, skim excess fat and bring it back to a simmer before ladling with bread.
10. 10.For deeper flavor, cool the stew in shallow containers and refrigerate within 2 hours. The next day, remove the firm fat, return the stew to a clean pot and bring it to a rolling boil before lowering to a simmer for 10 minutes; the meat must reach 165°F throughout.
11. 11.Refrigerate leftovers promptly for up to 4 days or freeze in meal-size containers. Do not rely on cassareep or daily boiling as a substitute for refrigeration.