Barbados Pepperpot
A fiery Caribbean stew, oxtail and trotters long-simmered with chilli and lime.
Ingredients
- Salt
- Sugar
- Fresh basil
- Fresh thyme
- Fresh chilli 2
- Garlic 3 clove
- Lime
- Onion 1 large
- Cinnamon 1
- Cloves 2
- Beef 2 lb
- Oxtail 2 lb
- Pigs trotters 2
Method
- Wash the stewing steak and place it in the mixing bowl with the lemon or lime juice.
- Set that to one side; while you slice the garlic into tiny slices, slice the onion.
- 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.
- 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!
- Now rinse the lime or lemon juice off the stewing steak.
- And cut the meat into cubes.
- Also, chop the pig’s trotters and the oxtail into cubes.
- Fill the large saucepan with water and 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.
- Now add your chopped garlic, onion, and peppers.
- Now add the cinnamon stick, cloves, basil, and thyme and a pinch of salt and sugar to taste.
- 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.