Guyanese Pepperpot

I will try to make Pepperpot for the first time...   Ingredients   2 pounds boneless veal or 4 pounds veal with bone 2 tablespoon brown sugar 2 tsp salt 1 tsp black pepper 1/2 tsp thyme 12 cloves 3 allspice berries 1/2 large onion, diced 2 celery ribs, diced 4 cups water 1/2 (15 ounce) jar Pomeroon cassareep seasoning (Brown Betty brand) 2 cinnamon sticks 1 bay leaf   Directions Add beef to large pot. Season with brown sugar, salt, pepper, seasoning salt, thyme, chili flakes, cloves, allspice, onion and celery. Add water and cassareep, and stir to blend. Float cinnamon sticks and bay leaf on top. Bring to a boil over medium heat, then reduce heat to simmer at least two hours, or until the meat is tender and falling off the bone. Before serving, remove cinnamon sticks and bay leaf. Serve with Guyanese bread. Bring to a boil in the pot once daily to preserve. To keep pepperpot from spoiling, avoid dipping used utensils in the pot. Will post the picture of the end result later