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Recipes > Pepperpot
Guyanese and Trinidadian Recipes

Pepperpot

Ingredients

2 lbs stewing steak (pork or beef) or brisket
2 pig trotters or cow's heels (optional: it will make it gooey)
2 lbs ox tail
1 cup cassareep
2 red hot pepper
1 in x 1 in stick cinnamon
3 heads clove
2 oz. sugar
Salt to taste
2 stalks basil
1 bunch fine thyme
1 large chopped onion
3 cloves chopped garlic

Preparation

  • Clean the meat thoroughly.
  • Put the heel or trotters in covered pan with water to boil.
  • Skim. When half tender add other meat and hot water to cover.
  • Add all other ingredients and simmer until meat is tender.
  • Adjust flavor with salt and sugar.

Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. This is a typical Amerindian dish.

Alternative Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

2 lbs cubed lean beef
1 cow heel, quartered
1 lime
½ cup casareep
2 hot peppers
1 cinnamon stick
3 cloves
Thyme
2 tbsp brown sugar
Salt to taste
Cooking oil for frying

Preparation

  • Wash meat with lime juice. Set aside.
  • Fry cow heel in a large pot for about 10 minutes.
  • Add enough water to cover cow heel and bring to boil.
  • Fry beef for about 5 minutes.
  • When cow heel is half cooked, about 1 hour, add the beef and casareep and simmer for another hour.
  • Add remaining ingredients.
  • Simmer gently for about one hour until meats are tender and sauce is relatively thick.
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