BADMC Pepperpot
Ingredients
- 4 lbs meat (oxtail, rabbit chicken), cut in chunks
- Salt
- 1 teaspoon minced garlic (optional)
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 medium onion, diced largely (about 1 cup)
- 1 cup of beef stock
- 1-2 tablespoons Plantation Reserve Brown Sugar
- 2 -3 garlic cloves, minced (optional)
- 1 medium onion, chopped
- 2 green onions, diced
- 2 teaspoons fresh thyme, minced
- 1 scotch bonnet pepper
- 1/2 cup cassareep
- 3 cups water less or more
- 1 cinnamon stick, split in half
- salt and pepper to taste
PREPARATION STEPS
- Place beef and other meats in a large bowl or Waitrose food storage bag then add salt, garlic, thyme, white pepper, onion and stock.
- Mix with a spoon or with hands until they are well coated and every inch of the meat is covered. Set aside in the fridge. If possible let it marinate overnight.
- When ready to cook, shake off any excess spice from the meat.
- Place in a large Dutch Oven or heavy bottom pan on medium heat, then add sugar, keep stirring until it caramelises and begins to turn deep brown. Be careful not to let it burn.
- Add the oxtail to the Dutch pan and brown to seal in flavours, this might take about three minutes. Remove oxtail from the pan and set aside on a plate.
- Add rabbit/chicken and brown, stirring to prevent any burns, until brown. If pot is not too large, do so in batches.
- Throw in the garlic, onions, thyme and scotch bonnet. Continue cooking for about 3-5 minutes.
- Add the cassareep, cinnamon stick and thoroughly mix and continue cooking for about 1-2 mins.
- Next add water to cover the meat, bring to a boil, reduce heat and let it simmer for about 10 minutes.
- Put the mixture, all the meat, the other half of the cassareep into the slow cooker, add more water, if needed. Water should not be above the meat
- Cook for a minimum of 12 hours on low or until the oxtail is tender.
- Adjust with seasonings to taste.
- Garnish with parsley and serve with bread or white rice.
