Pepperpot

Short Ribs, Cassareep Sauce, Cocoa Bitters, Garlic, Parsley

Chef Nina Compton of Compère Lapin | New Orleans
Yield: 4 servings

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Adapted by StarChefs | october 2022

INGREDIENTS:

Short Ribs:
4 pounds short ribs, cut into 2-inch pieces
1 teaspoon minced garlic
1 teaspoon picked thyme
Salt

To Assemble and Serve:
1 tablespoon brown sugar
3 garlic cloves, minced
2 cups minced Spanish onion
1 cup diced onion
2 teaspoons minced thyme
1 Scotch bonnet pepper
2 scallions, diced
1 cup cassareep
1 cinnamon stick 
4 quarts chicken stock
3 tablespoons Angostura cocoa bitters
Salt
Pepper
Picked parsley
Brioche roll or roti

METHOD:

For the Short Ribs:
In a large bowl, combine all ingredients. Toss until the meat is well coated. Place into a resealable plastic bag and refrigerate overnight.

To Assemble and Serve:
Remove Short Ribs from marinade and shake off any excess from the meat. In a large Dutch oven or heavy bottom pan over medium flame, heat sugar. Keep stirring until sugar caramelizes and begins to turn deep brown, being careful not to burn. Add Short Ribs to pot and brown, stirring to prevent burning. If the pot isn’t big enough, do this in batches. Add garlic, onions, thyme, and Scotch bonnet; cook additional 3 minutes. Add cinnamon stick and ½ cup cassareep; stir to combine and cook 1 minute. Add chicken stock plus enough water to cover the meat; bring to a boil, reduce heat and simmer 40 minutes. Add the remaining cassareep and more water if needed, the liquid should be above the meat. Add cocoa bitters and simmer 1 hour 30 minutes, or until the meat is tender and the sauce has thickened. Season with salt and pepper. In a shallow bowl, place two Short Ribs and spoon generous amount of sauce over meat, letting it pool in the bowl. Garnish with parsley and serve with a brioche roll or roti.

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