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Pepperpot Recipe Ingredients:

  • 1 kg (2 lb 3 oz) clod or brisket, cut into cubes
  • 2 pig’s trotters or 1 cow heel
  • 250 g (10 oz) pickled meat
  • 1 kg (2 lb 3 oz) oxtail, cut into joints
  • 2 red peppers, de-seeded and chopped
  • 3 cloves
  • 25 ml spoon (11/2 tbsp.) sugar
  • piece dried orange or lemon peel, about 2.5 cm (1 in) long
  • piece stick cinnamon, about 2.5 (1 in) long
  • 250 ml (1/2 pt) cassareep/em>
  • salt to taste

Pepperpot Recipe Cooking Instructions:
Wipe all meats. Put pig’s trotters or cow heel in a large saucepan. Cover with water and bring to the boil. Skim off fat from the surface using a large spoon. Reduce heat and simmer for about 30 minutes. Skim off fat again. Add remaining meats and more water to cover, if necessary. Bring to the boil again, then simmer gently, covered, for about 1 hour. Add remaining ingredients and continue simmering, covered, for another 35-55 minutes, or until meats are tender.Serves 5-6.
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