Barbados Pepperpot

Summary

Beef - Barbados

Ingredients

• 907 g VealOriginal: 2 lb
  Swaps (1)
• 1 Onion (large)
• 3 cloves Garlic
• pinches Salt
• pinches Sugar
• Thyme (Sprinkling)
• 1 Cinnamon Stick
• dashes Lime juice
  Swaps (1)
• 2 Pigs Trotters
• 907 g OxtailOriginal: 2 lb
• 2 Scotch Bonnet
• 2 Cloves
• Basil (Sprinkling)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   Wash the stewing steak and place it in the mixing bowl with the lemon or lime juice.

2. 2

   Set that to one side; while you slice the garlic into tiny slices, slice the onion. Chop the basil and thyme.

3. 3

   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!

4. 4

   Now rinse the lime or lemon juice off the stewing steak. And cut the meat into cubes.

5. 5

   Also, chop the pig’s trotters and the oxtail into cubes.

6. 6

   Fill the large saucepan with water and bring to a boil.

7. 7

   Add the pig’s trotters.

8. 8

   When the pig’s trotters have boiled, drain the excess water, and now add the stewing steak and cover with fresh hot water.

9. 9

   Now add your chopped garlic, onion, and peppers.

10. 10

    Now add the cinnamon stick, cloves, basil, and thyme and a pinch of salt and sugar to taste.

11. 11

    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.