Guyanese Pepperpot Stew
Product Description
Guyanese Style Pepperpot
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.
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.
