Trinidad Pepper Pot Recipes

Steps:

• Put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface.
• Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer.
• Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste.
• Cover and simmer for 2 hours or until the beef is very tender.
• Transfer the beef to a carving board, cover, and keep warm.
• Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups.
• Season, adding more vinegar and crushed peppercorns if needed.
• Slice the beef thickly, discarding any fat.
• Pour the sauce over the beef and sprinkle with the remaining parsley.

Steps:

• clean & cut meat into small pieces.
• Put into a large NON METAL pot (clay)& cover with plenty of water.
• Simmer for 2 hours.
• Add peppers ( In a small cloth bag), thyme sliced,onions, sugar & casseripe.
• Simmer until meat is tender.
• Boil everyday to keep fresh.
• Add fredsh meat (or cooked leftovers) from time to time.
• NEVER ADD ANYTHING WITH STARCH OR FLOUR,(even Rice) as pepperpot could sour & go bad.
• ALWAYS USE NON METAL UTENSILS (ie wooden spoons).
• Add water with cassereep every so often & boil.

Steps:

• n a very large heavy-bottomed pan (with a lid), add all the spices, the sugar, vinegar, Worcester sauce and oil. Heat gently and mix thoroughly until you get a thick brown paste.
• Add the meat and coat in the paste, leave to simmer (not fry!) for a few minutes with the lid on the pan. Be careful because the sugar can burn easily and you don't want the meat to go too hard.
• Add rum to sizzle up and look professional!
• Chop all the vegetables into long thin slices. Bung in to the pan, and add enough water to cover everything.
• Keeping the lid on the pan, let it simmer for as long as possible - it can keep going for several hours, but watch it to stop it drying out; it should be a sort of gravy consistency. Finally, add the chilli sauce and the coriander in the last ten minutes of cooking.
• Serve on top of a bed of red rice.

Steps:

• Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.