Guyanese Pepperpot with Oxtail

Ingredients

• 6 Green Onions (whites and green parts)
• 1 medium White Onion
• 1/2 large Red bell peppers
• 1 medium Lemon (juiced)
• 5-6 cloves Garlic
• 1/4 inch Ginger
• 1 bunch Cilantro
• 1 bunch Parsley
• 6-8 sprigs Thyme
• 2-3 leaves Basil
• 2 pounds oxtail (trimmed of excess fat)
• 2 pounds chuck roast (cut into chunks)
• 1/2 teaspoon allspice
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 medium Yellow Onion (diced)
• 4 cloves garlic (diced)
• 2 whole scotch bonnet peppers
• 1 cup cassareep
• 4 cinnamon sticks
• 2 star anise pods
• 4 whole cloves
• 1- inch orange peel
• 2 bay leaves
• 5 sprigs fresh thyme
• Water (enough to cover the meat)

Instructions

1. 1

   --- Make the green seasoning ---

2. 2

   Puree all ingredients into chunky green paste. Set aside.

3. 3

   --- Prepare the Pepperpot ---

4. 4

   Marinate oxtails and chuck roast overnight in green seasoning and 1/3 of the dry spice seasoning (allspice, salt, pepper, paprika).

5. 5

   Pre-heat dutch-oven pot to medium heat. Add oil.

6. 6

   Shake off excess seasoning from the roast and oxtail. Add the meat to the pot and brown the meat on all sides. Remove the meat from the pot and set aside.

7. 7

   Add the onions plus the whole scotch bonnet pepper. Saute 2-3 minutes. Add the garlic, cinnamon sticks, anise, cloves, 1/2 the cassareep, and half the remaining spices. Mix well.

8. 8

   Add the oxtails back plus water, thyme, bay leaf and orange peels. Make sure there is enough water to cover the oxtails. Bring to a boil then simmer for 40 minutes.

9. 9

   Add the beef chuck roast back, plus the last of the cassareep. Add more water if needed. Mix all then cook on simmer covered for 2 hours.