Guyanese Pepperpot Recipe

Serves: 1 Save

Ingredients (15)

  • 2 pounds (900g) cow foot, cut into roughly 1- by 2-inch pieces (see note)
  • 2 teaspoons (8g) kosher salt, divided
  • 2 1/2 teaspoons chicken bouillon, divided
  • 1 1/4 cups (420ml) cassareep , divided
  • 21 sprigs fresh thyme, divided
  • 24 whole cloves, divided
  • 3 cinnamon sticks (about 3 inches each), divided
  • 1 pound (450g) oxtail with separated joints
  • 1 pound (450g) bone-in beef chuck, cut into roughly 2-inch pieces (see note)
  • 6 medium cloves garlic (about 25g), finely minced
  • 4 fresh wiri wiri peppers (see note)
  • 2 tablespoons (24g) light brown sugar
  • One 2 1/2–inch knob fresh ginger (about 30g), peeled and grated
  • 1/2 of a whole nutmeg (2g), grated
  • One 1-inch strip orange peel, trimmed of excess white pith

Directions

Learn how to make this recipe at Serious Eats