RCI-SP.004.0247.001
Pepper Pot I
Pepper Pot I from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4 lbs
- 4 lbs
- 1 unit
- old chicken or fowl1 unit
- cow tail1 wholefresh, with skin left on
- cow heel¼ unit
- muslin bag with 3 tbsp cloves1 unit
- muslin bag with 12 Bonnie peppers (hot tiny ones)1 unit
- 4 tbsp
- casareep8 tbsp
Method
1
Trim the beef, pork, duck, and chicken, removing excess fat and skin. Cut the beef and pork into 2-inch chunks. Disjoint the duck and chicken into individual pieces, leaving skin intact.
2
Blanch the cow tail and cow heel in salted boiling water for 5 minutes to remove impurities, then drain and cut the tail into 2-inch segments and the heel into manageable pieces.
3
Heat a large, heavy-bottomed pot over medium-high heat and add the beef chunks without oil, stirring occasionally until they brown and release their juices, about 10-12 minutes.
4
Continue browning the pork, duck, and chicken pieces in batches, allowing each to caramelize before adding the next type of meat.
12 minutes
5
Once all meats are browned, add enough water to cover them by 3 inches and bring to a boil, then reduce heat to low.
6
Simmer the meat for approximately 90 minutes, skimming any foam that rises to the surface and seasoning with salt and black pepper as desired.
90 minutes
7
Add the muslin bag containing cloves and the muslin bag containing Bonnie peppers, stirring to distribute the seasonings throughout the broth.
8
Continue simmering for 60 minutes, allowing the flavors to infuse deeply into the meat and broth.
60 minutes
9
Stir in the brown sugar and casareep, mixing well to ensure they dissolve and distribute evenly throughout the pot.
10
Simmer for a final 30 minutes, allowing the casareep to meld with the other flavors and darken the broth to a rich mahogany color.
30 minutes
11
Remove the muslin bags containing the cloves and peppers, then taste and adjust seasoning with additional salt and pepper if needed.
12
Serve the pepper pot hot in deep bowls, ladling generous portions of the dark, rich broth over the tender meat pieces.