Season the oxtail using ⅓ of the sugar and all the other ingredients, except the cinnamon, cloves and wiri wiri pepper. Use ⅓ of ½ of the cassareep and reserve the other ½ to use later. Do not add the onion and garlic.
Mix everything together and let sit for at least 30 minutes before cooking.
Follow steps 1 and 2 above to also marinade the beef and cow heel.
In a large stock pot sauté ⅓ of the onion and garlic on high heat, in about 2 tablespoon of oil. Then add seasoned beef, cinnamon, cloves and wiri wiri pepper.
Sauté beef until all pieces are brown all over. Once the meat is nice and brown, add about 6 cups of water to the beef, bring to a boil on high heat, then reduce heat to low and let simmer.
Warm about 1 tablespoon oil in a pressure cooker on high heat, then add oxtail and ⅓ of onion and garlic.
Sauté oxtail until brown, then add 5 cups of water to the pressure cooker. Cover and pressure cook until oxtail is tender but not completely falling off the bone.
Follow the same steps to pressure cook the cow heel, as you did with the oxtail.
Add the oxtail to the beef and mix together.
Then add the cow heel to the oxtail and beef combination and mix together.
After you have combined all the meat add about 2 to 3 cups more water, just enough to cover the meat.
Then add the ½ cup of cassareep we reserved in the beginning.
Increase the heat to high and bring pot to a roaring boiling. Let boil for 10 to 15 minutes. Then, reduce heat to low and simmer until all the meat is falling off the bone tender, about 2.5 hrs.
Taste the Pepperpot and add about ¼ cup brown sugar and a pinch of salt, if needed. Cut open the wiri wiri peppers for additional heat.
Serve and Enjoy.