I usually cook this dish for carnival Sunday and keep some for Monday after playing mas.

Ingredients Edit

Directions Edit

  1. Wash cow heel - mix with all the other meats, except the salted pigtail.
  2. Season meats with salt, black pepper, thymes, garlic, onion, brown sugar, cloves, basil and piece of spice.
  3. 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 ).
  4. Boil salted pigtail for 5 – 10 minutes, drain and add to other meats.
  5. 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.
  6. 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.
  7. Bursting these peppers will result in a very hot pepper pot, so watch out.
  8. Serve with root vegetables.
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