Pepperpot

Ingredients:

• 2.5 lbs stewing meat

• 2 lbs beef shank

• 1.5 lbs beef back ribs

• 1/2 lb cow's tongue or cheek meat (or a combination)

• 1 1/4 cups casareep*

• 2 red wiri-wiri pepper or other hot pepper

• 2 tsp salt

• 1/2 tsp black pepper

• 1/2 cup brown sugar

• 1 tbsp oil

• 8 cups boiling water

• 1/2 tsp toasted ground coriander

• 1 tsp toasted ground cumin

• 1/2 cup chopped onion

• 4 garlic cloves, chopped

• 1/2 tsp whole cloves

• 1 stick cinnamon stick - 3 inches long

• 1-2 star anise

• 3 inches dried orange peel

• 1 sprig sage

• 2-3 sprigs thyme

• 1 sprig rosemary

• 2-3 bay leaves

• kitchen twine

• cheese cloth or spice bag

  1. Gather cloves, cinnamon stick, star anise, orange peel, sage, thyme, rosemary, and bay leaves, tie with a piece of kitchen twine and place in a piece of cheese cloth. This bouquet garni will make it easy for you to remove and discard these herbs and spices before serving Pepperpot.

  2. Wash and pat meat dry. Remove excess fat from meat. Cut all meat into 2- to 3-inch pieces. Do not discard bones as they will be used in the cooking process to flavor this dish.

  3. In a large pot, heat oil. Add meat and brown on medium high heat. You may need to do this in several batches depending on the size of your pot.

  4. After all liquid have evaporated and meat is brown, add onion and cook for 4 minutes. Add garlic and cook for 1 minute.

  5. Add all other ingredients to pot, including bundle of herbs and spices and stir to combine.

  6. Pour enough water to cover meat. Bring to a boil, reduce heat and simmer for 3 to 3 1/2 hours, or until meat is tender.

  7. Taste and add more sugar or salt if necessary. Remove bouquet garni and discard. Ladle Pepperpot into bowls and serve hot with fresh baked Whole Wheat Plait Bread.**

Serves: 8 to 10

Notes&Tips:

• Pepperpot has special memories in my family as in many other families I know. Each believes that their dish tastes better than the others. However, for me, I have never quite been able to get the same taste (although I have some of the same emotions when eating it) as the Pepperpot my mother cooked. I have concluded that the just slaughtered bull (fresh) and most importantly, the different parts of the cattle that she was able to make this dish with made all the difference. This recipe has come the closest that I am able to imitate what my mother did when she made her Pepperpot.

• I have used much more herbs and spices than is generally used in making Pepperpot and was absolutely thrilled with the result. Thyme is usually the only herb used in this traditional dish but I took it a step farther and was well rewarded.

• Making a bouquet garni makes it easier to discard the herbs and spices that are non-consumable.

• In the traditional way, this dish is to be gently reheated daily and served. Like fine wine or cheese, it develops more flavor with aging. When my mother made this dish for us as kids, we would have it for a whole week.

• If the gravy is too thin, you can cook it down until you get the right consistency.

• *Casareep is a thick dark sauce made from the cassava (yucca) root. There is no substitute for it. It can be bought online or in any West Indian grocery in big cities across the U.S.A

• **Whole Wheat Plait Bread recipe is on this site, just click the link for the recipe.