RECIPE: GUYANESE PEPPERPOT

Ingredients 

• 1.5 lbs Beef I used a chuck roast, cut it into 1 inch cubes
• 2 lbs Oxtail fat trimmed
• 3 lbs Cow Heel also called beef feet/trotters
• 1 cup cassareep divided into 2
• 1/2 cup brown sugar, plus 1/4 cup for the end
• 1 tsp cayenne pepper
• 1 tablespoon granulated garlic
• 1 tsp fresh ground black pepper
• 2 tbsp dried Guyanese thyme
• 2 teaspoons salt or salt to taste
• 1 large yellow onion diced
• 6 cloves garlic finely chopped
• 3 wiri wiri peppers may use 1 scotch bonnet or habanero pepper
• 1 tbsp whole cloves
• 5 cinnamon sticks
• About 4 tablespoons of oil for cooking

Instructions

1. In a ziplock bag or small bowl combine the sugar, salt, cayenne pepper, granulated garlic, fresh ground black pepper and thyme and mix together well. Then divide this dry rub into 3 and set aside
2. Next season the oxtail using 1/3 of the dry rub and 3 tablespoons of the cassareep. Mix together well then let marinate for at least 30 minutes before cooking.
3. Repeat step two to season the beef and cow heel and also let it marinate for 30 minutes before cooking
4. Then when ready to cook, bring a large stock pot up to temperature on high heat. When the pot I hot add about 2 tablespoons of oil, then sauté 1/3 of the onion and garlic on high heat, in about 2 tbsp of oil
5. Add the seasoned beef, cinnamon, cloves (if not putting the cloves in a pouch) and wiri wiri pepper and continue to sauté until all pieces of the beef are brown all over. You may brown the beef in batches if necessary.
6. Once the meat is brown, add about 6 cups of water to the beef, bring to a boil, then reduce heat to low and let simmer
7. While the beef if simmering, bring about 1 tbsp oil up to temperature in a pressure cooker on high heat, then add the onion and garlic followed by the seasoned oxtail
8. Sauté the oxtail until brown, then add 5 cups of water to the pressure cooker. Cover and pressure cook until oxtail is tender but not completely falling off the bone, this should take about 45 minutes depending on the size of the oxtails, but I recommend checking the tenderness of the meat after 30 minutes of pressure cooking. You are looking for fork tender but not fall off the bone tender
9. Follow the same steps to pressure cook the cow heel, as you did with the oxtail. If you have a large enough pressure cooker you may cook the oxtail and cow heel together but start by pressure cooking the cow heel first for 45 minutes, then adding the oxtail and continuing for another 45 minutes.
10. Then add the oxtail and cow heel to the beef and mix together well, then add 2 to three more cups of water, just enough to cover the meat
11. Then add the remaining 1/2 cup of cassareep and 1/4 cup of brown sugar, increase the heat to high and bring pot back up to a roaring boiling. Let it boil for 10 to 15 minutes. Then, reduce heat to low and simmer until all the meat is falling off the bone tender, about 2.5 hrs.
12. Lastly, cut open the wiri wiri peppers for additional heat
13. Serve and Enjoy (Metemgee)