Season the beef with salt and pepper, pepper sauce and garlic and set aside.
Heat the oil in a large Dutch pot or cast-iron saucepan over a medium heat. Add the onions and sweat them for five minutes until soft.
Add the beef and brown on all sides. Cover with water and bring to the boil.
Pour in the cassareep, stir and reduce the heat to a simmer. Add one of the scotch bonnet peppers and all the other ingredients. Cover and simmer for two hours.
Remove lid and reduce the sauce until thick and glossy.
Serve in a deep dish, swimming in gravy and garnish with a Scotch bonnet pepper. Eat with plaited bread (such as challah) and/or fragrant rich.
Season the beef with salt and pepper, pepper sauce and garlic and set aside.
Heat the oil in a large Dutch pot or cast-iron saucepan over a medium heat. Add the onions and sweat them for five minutes until soft.
Add the beef and brown on all sides. Cover with water and bring to the boil.
Pour in the cassareep, stir and reduce the heat to a simmer. Add one of the scotch bonnet peppers and all the other ingredients. Cover and simmer for two hours.
Remove lid and reduce the sauce until thick and glossy.
Serve in a deep dish, swimming in gravy and garnish with a Scotch bonnet pepper. Eat with plaited bread (such as challah) and/or fragrant rich.
