Otherby TheMealDBBarbados PepperpotServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 Pigs Trotters2 Lbs OxtailSplash Lime juice3 cloves Garlic2 Scotch Bonnet1 large Onion1 Cinnamon Stick2 ClovesPinch SugarPinch SaltSprinkling BasilSprinkling Thyme2 Lbs BeefStepsStep-by-step0 of 11 done1Wash the stewing steak and place it in the mixing bowl with the lemon or lime juice.2Set that to one side; while you slice the garlic into tiny slices, slice the onion. Chop the basil and thyme.3Now you need to be very careful when you slice the scotch bonnet peppers; you want these in fine pieces, which you can either do with a long knife trying not to touch the pepper, or you can wear rubber gloves to cut it up. Wash your hands straight afterward and do not touch your eyes; these peppers really burn your hands and eyes if they make contact with the skin!4Now rinse the lime or lemon juice off the stewing steak. And cut the meat into cubes.5Also, chop the pig’s trotters and the oxtail into cubes.6Fill the large saucepan with water and bring to a boil.7Add the pig’s trotters.8When the pig’s trotters have boiled, drain the excess water, and now add the stewing steak and cover with fresh hot water.9Now add your chopped garlic, onion, and peppers.10Now add the cinnamon stick, cloves, basil, and thyme and a pinch of salt and sugar to taste.11Now simmer until the meat is tender. The flavor of this dish comes out over a few days and therefore gets tastier each time you reheat it; make sure you always reheat the entire pot to boiling point.Source: TheMealDB
