Joan Kalloo’s Guyanese Pepper Pot | The Lechasseurs' Recipes

Ingredients

Meat

2 oxtails
1 cow heel
~1 pound salt beef
1 pound beef shank

Season the meat with:
Scotch Bonnet pepper/wiri wiri pepper
Pinch of Chinese spice powder
Salt and pepper
3 Chives
4 onions
1 bulb garlic

Spicing for the pot:
4 sticks cinnamon
5 cloves
Bunch thyme
~2 bottles casareep
Piece or orange peel (optional)

Method

Wash and dry all of the meat.
Except for the salt beef, season each type of meat separately with onion, garlic, chives, thyme, a pinch of Chinese 5-spice powder and thyme. Let the meat marinate overnight in the fridge.
Boil the salt beef to remove some of the salt until cooked. Place the cowheel and oxtail in separate pots and boil/simmer until both are soft and cooked. (To begin this process: Fry the meat(cow heel and oxtail) over high heat until all of the juice is gone. Then, add the casareep and continue to cook/simmer.
When the oxtail and cowheel are about half cooked, start to cook the beef shanks.
Put the beef in the pot. Fry up until juices are gone and add the casareep.
When the beef is just less than cooked, add the rest of the meat (cowheel, oxtail and salt beef) to the pot. Add cinnamon, cloves thyme and more casareep if needed to the pot and let it come together.
Adjust the seasoning. Make sure all the meat is cooked and it is done!
Put outside and remove the excess fat the next day. Boil again the next day and every day for up to 2 weeks.