Other Casareep Recipes

Beef Pepperpot

Course Main Course
Cuisine West Indian
Servings 10 portions


  • Large Pot


  • 5 lbs Beef, cubed for stewing
  • 2 1/2 tbsp Chief Brand All Purpose Seasoning
  • 4 tbsp Vegetable Oil
  • 2 tbsp Tomato Paste
  • 1 cup Chief Brand Cassareep
  • 1 Hot Scotch Bonnet, whole
  • 2 sticks Chief Brand Cinnamon
  • 2 tbsp Brown Sugar
  • 3-4 Chief Brand Cloves
  • 2 Large Onions, chopped
  • 1 head Garlic, roughly chopped
  • 1 oz Fresh Fine Thyme, bundle
  • Chief Brand Salt & Black Pepper, to taste


  • Place all meat into a bowl and season with the all-purpose seasoning, ensuring to rub it properly onto the surface areas of the beef.
  • Place a large pot over high heat and add the oil. Place in the cubed beef to brown for about 4 minutes to evenly develop colour on all sides.
  • Add the tomato paste, mix, and cook for additional 2 minutes until it becomes dark brown and sticks to the pot. Add water to cover the surface of the pot plus 50 percent more of that quantity.
  • Bring to a boil and simmer for 1 hour covered, until meat is tender while skimming to remove any meat debris from the top of the stock.
  • When meat is tender, add all other ingredients and mix to combine.
  • Increase heat to medium, bring to a boil, cover, and let simmer for 45 minutes.
  • Remove cover and let simmer for 15 minutes to allow sauce to thicken up and flavour to concentrate.
  • Taste and season with salt and black pepper if required.
  • Remove from stove and serve with, roti, roasted breadfruit, boiled cassava, or any provision of your choosing.