Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Cassava | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb cow heel
- 1 lb Oxtail
- 1 lb beef, cubed
- 1 lb pork, cubed
- 1 lb salted pigtail, pre-cooked to get excess salt out
- 1 lb beef shin with bone in
- 5 cloves garlic, crushed
- 2 tablsps. brown sugar
- Broadleaf thyme , chopped up ( to taste)
- Fine leaf thyme, chopped up ( to taste)
- a few leaves of fresh basil
- 5 hot peppers
- 3/4 cup cassareep ( extract from cassava root)
- 1 small piece of spice
- 3 cloves
- salt to taste
- black pepper to taste
- 1 large onion
- oil for frying
Directions
Wash cow heel - mix with all the other meats, except the salted pigtail
Season meats with salt, black pepper, thymes, garlic, onion,brown sugar, cloves, basil and piece of spice
In a large heavy pot, like an iron pot, heat up oil ( about 3 tablespoons) and fry meat for about 5 - 10 mins, 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 )
Boil salted pigtail for 5-10 mins, drain and add to other meats
Pour cassareep over meat and stir through- cook for 5 mins more, then add water to cover and simmer meat for about 6 hours or until meat is very soft and comes off the bones
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. Bursting these peppers will result in a very hot pepper pot, so watch out
Serve with root vegetables. I usually cook this dish for Carnival Sunday and keep some for Monday after playing Mas
Category:Trinidadian Recipes
Category:Trinidadian Meat Dishes