071 Guyana – Guyanese Pepperpot

Guyanese Pepperpot

This was delicious, I will definitely make it again.  The recipe called for “stewing steak”, I cut up a chuck roast instead, which delivers better quality, and you know it came from one animal.

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 optional 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, 2-3 hours. 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. Serve with rice or whatever side dish you prefer.

Original recipe found here:

http://www.epicurious.com/recipes/member/views/guyanese-pepperpot-50064064