Ingredients
Equipment
Method
Season the oxtail
Pat the oxtail pieces dry with paper towels. Season evenly with the salt and black pepper.Brown the oxtail
Heat the oil in a large skillet over medium-high heat. Brown the oxtail in batches for about 2 to 3 minutes per side.Do not overcrowd the skillet. Transfer the browned pieces to the slow cooker.Cook the aromatics
Add the sliced onion to the same skillet and cook for 2 to 3 minutes until slightly softened.Add the garlic and cook for about 30 seconds, just until fragrant.Deglaze the skillet
Pour 1/2 cup of the measured water into the skillet.Use a wooden spoon to scrape the browned bits from the bottom of the pan. Pour the onion, garlic, and deglazing liquid into the slow cooker.Add the pepperpot ingredients
Add the cassareep, brown sugar, cinnamon sticks, whole cloves, thyme, whole wiri wiri peppers or habanero, ginger, and nutmeg.Pour in the remaining 1 1/2 cups water.Stir gently to distribute the cassareep through the cooking liquid.Slow cook
Cover and cook on LOW for 8 to 9 hours.Start checking the largest oxtail pieces at about 8 hours.Check for tenderness
Insert a fork into the thickest piece of oxtail.The pepperpot is ready when the fork enters easily and the meat loosens from the bone with light pressure.If the oxtail is still chewy, continue cooking on LOW in 30-minute increments.Remove the whole seasonings
Carefully remove the cinnamon sticks, thyme stems, whole pepper, and any whole cloves that are easy to retrieve.Skim the excess fat
Use a large spoon to skim excess fat from the surface.For easier fat removal, refrigerate the pepperpot overnight and remove the hardened fat before reheating.Taste and serve
Taste the broth before making adjustments.Add a little salt if needed. If it tastes too bitter, add a small amount of hot water and, if necessary, a little additional brown sugar.Serve hot with plait bread, rice, roti, cassava, or another mild starch.
Notes
Use real cassareep: Cassareep gives Guyanese pepperpot its distinctive dark color and bittersweet flavor. Browning sauce is not an equal substitute.
Control the heat: Keep the wiri wiri or habanero pepper whole for milder heat. Piercing or cutting it will make the pepperpot considerably hotter.
Do not add too much liquid: The oxtail does not need to be completely submerged. It releases additional liquid and fat during slow cooking.
Do not rely only on cooking time: Oxtail pieces vary in size. The largest piece should be fork-tender before you stop cooking.
If the broth is watery: Remove the lid and cook on HIGH for 15 to 30 minutes, or reduce some broth separately in a saucepan.
If the oxtail is tough: It needs additional cooking time. Continue on LOW in 30-minute increments.
If the pepperpot is too bitter: Add hot water a little at a time. Add a small amount of brown sugar only if needed.
For best results: Make the pepperpot a day ahead. The flavors develop further overnight, and chilled fat is much easier to remove.