Vegan Guayanese Pepperpot recipe

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and minced garlic, sauté until translucent.

Add the beef brisket and pork shoulder, browning the meat on all sides.

Stir in the sliced smoked sausage and cook for an additional 5 minutes.

Pour in the beef broth and coconut milk, stirring to combine.

Add the brown sugar, soy sauce, vinegar, allspice, thyme, black pepper, salt, and bay leaves.

Place the whole Scotch bonnet peppers into the pot (do not cut them).

Bring the mixture to a boil, then reduce the heat to low and cover.

Simmer for 2-3 hours, stirring occasionally, until the meat is tender.

Remove the Scotch bonnet peppers before serving to control the spice level.

Serve hot with rice or bread.

Spice Level: