GUYANESE PEPPER POT | COOK WITH ME | CHRISTMAS VLOG

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

cassareep

🥗Healthier: molasses

💰Cheaper: soy sauce

Molasses provides sweetness and color, while soy sauce is more accessible.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños offer heat with less intensity, while bell peppers are milder.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more common.

Clean the oxtail by removing any yellow gunk and fatty pieces, rinsing it with lime.

Blend fresh green seasoning and season the oxtail with a couple tablespoons of it.

Mix dry seasonings: about 1 tablespoon each of salt, black pepper, onion powder, garlic powder, paprika, brown sugar, and cinnamon.

Coat the oxtail with the mixed dry seasonings and green seasoning thoroughly using your hands.

Cut beef into chunks, separating some for garlic beef and some for the pepper pot.

Rinse the beef until the water runs clear and season it with the remaining green seasoning and dry seasonings.

Pressure cook the oxtail and beef halfway, then add hot water to the pot with the meat.

Season the pot with onion powder, garlic powder, chili powder, salt, and brown sugar for flavor.

Add cassareep to the pot for color, adjusting the amount to avoid bitterness.

Add cloves, cinnamon stick, thyme, orange peel, and scotch bonnet pepper to the pot.

Cover the pot and let it simmer overnight on low heat.

In the morning, check the pepper pot; the meat should be very tender and falling off the bone.

Serve the pepper pot with homemade fresh bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary