Slow Cooker Pepperpot

Slow Cooker Pepperpot is an easy way to make Guyanese Pepperpot. If you are not here for all the steps to making traditional Guyanese pepperpot, here is a much simpler version that requires minimal effort and delivers the same results.

Course Meat Stew

Cuisine Guyanese

Keyword how to make pepperpot in slow cooker, how to make slow cooker pepperpot, pepperpot in slow cooker, slow cooker pepperpot, slow cooker pepperpot recipe, slow cooking pepperpot

Prep Time 30

Cook Time 8

Total Time 8 30

Servings

Calories 602kcal

Author Althea Brown

Equipment

Slow Cooker

Ingredients

2 lbs beef (shoulder or chuck roast)
2 lbs beef neck bones (or other bone in beef)
2 lbs cow heel (beef feet)
1 cup white vinegar
1 tablespoon oil
6 cloves garlic (chopped)
3 cups water
1 cup cassareep
3 sticks cinnamon
1 teaspoon whole cloves
1/2 cup sugar
2 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon onion powder
1 teaspoon cayenne pepper
3 wiri wiri pepper 1/2 scotch bonnet or habanero

Instructions

Wash and soak the cow heel in 1 cup of white vinegar and some water. Let it soak until you are ready to cook.
Cut the beef roast into 2 inch cubes and season the beef and neck bones with about 1 teaspoon of salt and 1/2 teaspoon of black pepper then set aside.
Add a sauté pan to medium heat, then add the oil. When the oil is hot add the cubed beef roast and cook until all sides are brown, then remove from heat and set aside.
Next, add the beef neck bones and sear on both sides, then remove from heat and set aside.
To the sauté pan add 3 cups of water, to deglaze the pan. Use a wooden spoon to scrape up any beef bits from the bottom of the pan. Then add the garlic, cassareep, brown sugar, cinnamon, cloves, onion powder, cayenne pepper, wiri wiri pepper and 1 tablespoon of salt.
Let the sauce come up to a boil to bring the flavors together, then remove it from the heat.
Remove the cow heel from the vinegar and water mixture and rinse clean with fresh water. Then add the cow heel to the bottom of your slow cooker and sprinkle about 1/2 teaspoon of salt over the cow heel.
Add the neck bones to the slow cooker, followed by the cubed beef then pour the sauce over the meats. Cover and let cook on the lowest setting on the slow cooker for at least 8 hours.
When the pepperpot is done cooking, skim some of the oil/fat from the top of the pepperpot before enjoying with some homemade plait bread.

Notes

You can use any combination of meat, just be careful to consider the capacity of your slow cooker and not overfill it or the meats may not cook properly.
I know some of you are looking at me cross eyed for not seasoning my meat with more seasoning or green seasoning, but trust me, this is all the seasoning this recipe need. Not every dish needs green seasoning, there I said it!
After you pour the sauce over the meat in the slow cooker, push the cinnamon sticks down to the button, so that it can flavor the sauce and not just the meat on top.
You may need to stir the pot up a little half way through so that the beef on the top gets into the sauce. I've only had to do this once, when I added too much beef, but didn't for this recipe.

Nutrition