Pepperpot
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Unrated
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Prep Time
45 mins
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Cook Time
4 hrs
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Resting Time
8 hrs
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Total Time
4 hrs 45 mins
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Servings
6 people
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Calories
37 kcal
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Course
Main Course
Pepperpot
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Pepperpot is a popular meat stew in the Caribbean, simmered over low heat in a rich, dark sweet sauce.
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Ingredients
For the meat marinade
- 3 lb goat meat (or oxtail, cut into pieces)
- 2 lb pork tail , cut into pieces
- 4 cloves garlic , minced
- 1 teaspoon thyme
For the pepperpot
- 1 small onion , sliced
- 1 onion , chopped
- 1 tablespoon beef stock powder (or chicken stock powder)
- 2 tablespoons brown sugar
- 4 cloves garlic , minced
- 4 scallions , cut into small sections
- 3 teaspoons chopped fresh thyme
- 2 Scotch bonnet peppers
- 1 cup cassareep
- 3 cups water
- 1 stick cinnamon , split in half lengthwise
- salt
- 1 teaspoon white pepper
Equipment
- Dutch oven
Instructions
Marinade
- Place the meat in a bowl or freezer bag then add the salt, garlic, thyme, white pepper, onion and broth powder.
- Mix well until the meat is well coated.
- Reserve in the refrigerator for 7 hours.
Cooking the pepperpot
- Remove the meat from the refrigerator and leave it, in its marinade, for 1 hour at room temperature.
- Drain the meat.
- In a Dutch oven, over medium heat, add the brown sugar and stir until it caramelizes and begins to brown nicely. Be careful not to let it burn, so, if necessary, lower the heat a little.
- Add the pork tail and brown, stirring for 2 minutes.
- Remove pork from the pot and set aside.
- Add goat meat (or oxtail) and brown, stirring constantly to prevent burning, until browned.
- Add the garlic, onions, scallions, thyme and scotch bonnet pepper.
- Mix and sauté for 3 minutes over medium heat.
- Add half of the cassareep and the cinnamon stick, mix well and continue cooking for about 2 minutes.
- Then add water to cover the meat, bring to a boil.
- Cover, reduce heat and simmer over low heat for about 45 minutes.
- Add the pork, pepper and the other half of the cassareep, then add a little water if necessary. At this point, the water should be at the same level as the meat.
- Cover and continue cooking for about 2 hours or more on low heat or until the meats are tender. The sauce should be thick and the beef tender.
- Garnish with parsley and serve with bread.
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