Pepperpot

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 20
• 2 lamb hocks, cubed
• 1 beef roast, cubed
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 1/2 teaspoons pepper
• 1 dash seasoning salt
• 1/2 teaspoon thyme
• 1/4 teaspoon chili flakes
• 12 cloves
• 3 allspice berries
• 1/2 large onion, diced
• 2 celery ribs, diced
• 2 pigs tail, boiled to de-salt, cubed
• 4 cups water
• 0.5 (15 ounce) jar pomeroon cassareep seasoning (brown betty brand)
• 2 cinnamon sticks
• 1 bay leaf

Recipe

• 1 add lamb hocks and beef to large pot.
• 2 season with brown sugar, salt, pepper, seasoning salt, thyme, chili flakes, cloves, allspice, onion and celery. add pig tails.
• 3 stir to blend.
• 4 add water and cassareep, and stir to blend.
• 5 float cinnamon sticks and bay leaf on top.
• 6 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.
• 7 before serving, remove cinnamon sticks and bay leaf.
• 8 serve over rice, or with roti or bread.
• 9 bring to a boil in the pot once daily to preserve. to keep pepperpot from spoiling, avoid dipping used utensils in the pot.