Pepperberry Casserole

Cut meat into bite size chunks and brown in a large pan with butter. Add flour and stir for a couple of minutes and remove from heat. Add the stock while whisking. Add the worcestershire sauce, pepperberry and tomato paste. Simmer on the stove top or in the oven for 2 hours. Keep lid on.

Note that we add pepperberry early here – doing so will reduce the pepperberry bite to minimal.  The idea is to add lots early in cooking to maximise flavour depth without too much bite. When cracking pepperberry we leave some larger fragments which become pockets of flavour that allow the pepperberry to be easily discerned above the background.  Of course if you want more of the pepperberry bite add it later – with the vegetables.  

If you want to use freeze dried pepperberries then you can add these whole at the start of the cook. These are pockets of flavour that will really highlight pepperberry in the dish.  

Add vegetables and cook for a further hour.  Serve with mashed spuds or rice.