 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  |
