Barbados Pepperpot

Beef · world favourite.

Ingredients

• 2 Pigs Trotters
• 2 Lbs Oxtail
• Splash Lime juice
• 3 cloves Garlic
• 2 Scotch Bonnet
• 1 large Onion
• 1 Cinnamon Stick
• 2 Cloves
• Pinch Sugar
• Pinch Salt
• Sprinkling Basil
• Sprinkling Thyme
• 2 Lbs Beef

Method

1. Mix together — Wash the stewing steak and place it in the mixing bowl with the lemon or lime juice.
2. Continue cooking — Set that to one side; while you slice the garlic into tiny slices, slice the onion.
3. Prep and chop — Chop the basil and thyme. Now you need to be very careful when you slice the scotch bonnet peppers; you want these in fine pieces, which you can either do with a long knife trying not to touch the pepper, or you can wear rubber gloves to cut it up.
4. Continue cooking — Wash your hands straight afterward and do not touch your eyes; these peppers really burn your hands and eyes if they make contact with the skin!
5. Continue cooking — Now rinse the lime or lemon juice off the stewing steak.
6. Prep and chop — And cut the meat into cubes. Also, chop the pig’s trotters and the oxtail into cubes.
7. Bring to a boil — Fill the large saucepan with water and bring to a boil.
8. Bring to a boil — Add the pig’s trotters. When the pig’s trotters have boiled, drain the excess water, and now add the stewing steak and cover with fresh hot water.
9. Prep and chop — Now add your chopped garlic, onion, and peppers.
10. Add ingredients — Now add the cinnamon stick, cloves, basil, and thyme and a pinch of salt and sugar to taste.
11. Bring to a boil — Now simmer until the meat is tender. The flavor of this dish comes out over a few days and therefore gets tastier each time you reheat it; make sure you always reheat the entire pot to boiling point.

More World Kitchen recipes

• Acaraje black-eyed pea fritters with shrimp filling
• Almojábanas (Colombian Cheese Bread)
• Amok Trey – Cambodian Fish Curry
• Antiguan Breakfast (Chop Up and ‘Saltfish’)
• Apple pie pops
• Arepa