I usually cook this dish for carnival Sunday and keep some for Monday after playing mas.
- 1 lb cow heel
- 1 lb oxtail
- 1 lb beef, cubed
- 5 cloves garlic, crushed
- 2 tbsp brown sugar
- broadleaf thyme , chopped up ( to taste)
- fine leaf thyme, chopped up ( to taste)
- a few leaves of fresh basil
- 5 hot peppers
- ¾ cup cassareep ( extract from cassava root)
- 1 small piece of spice
- 3 cloves
- salt to taste
- black pepper to taste
- 1 large onion
- oil for frying
- Wash cow heel - mix with all the other meats, except the salted pigtail.
- Season meats with salt, black pepper, thymes, garlic, onion, brown sugar, cloves, basil and piece of spice.
- In a large heavy pot, like an iron pot, heat up oil ( about 3 tablespoons) and fry meat for about 5 - 10 minutes, turning it with a pot spoon until all pieces are "browned" ( they do not actually have to look brown at this stage, but should not be looking pink again ).
- Boil salted pigtail for 5 – 10 minutes, drain and add to other meats.
- Pour cassareep over meat and stir through- cook for 5 minutes more, then add water to cover and simmer meat for about 6 hours or until meat is very soft and comes off the bones.
- About 1 hour before finishing the pot, float the hot peppers on top of the meat, one at the time- keep tasting the meat for hotness - some people like it hotter than others.
- Bursting these peppers will result in a very hot pepper pot, so watch out.
- Serve with root vegetables.
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