RCI-SP.004.0246.001
Pepper Pot
I usually cook this dish for carnival Sunday and keep some for Monday after playing mas.
Prep15 min
Cook50 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Cut the beef and oxtail into large chunks, then season generously with salt, black pepper, and minced garlic. Allow the meat to marinate for at least 30 minutes to absorb the flavors.
30 minutes
2
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the oxtail and beef pieces on all sides until deeply caramelized, then set aside.
15 minutes
3
In the same pot, reduce the heat to medium and sauté the diced onions until softened and translucent, about 5 minutes. Add the remaining garlic and cook for another minute until fragrant.
6 minutes
4
Add the chopped peppers to the pot and stir to combine with the onion mixture, cooking for 3 to 4 minutes until slightly softened.
4 minutes
5
Sprinkle in the brown sugar and stir continuously until it melts and begins to caramelize, creating a rich, dark base for the stew.
3 minutes
6
Return the browned meat to the pot and add the whole cloves, then pour in enough water to just cover the meat. Stir everything together and bring to a boil.
5 minutes
7
Reduce the heat to low, cover the pot, and allow the stew to simmer slowly, stirring occasionally, until the meat is fall-off-the-bone tender and the gravy has thickened to a deep, glossy sauce.
150 minutes
8
Taste and adjust seasoning with salt and black pepper as needed, then remove the whole cloves before serving the Pepper Pot hot.
5 minutes