Guyana Pepper Pot

• 1 lb stewing beef or 1 lb beef brisket
• 1 lb pork, trotters (or cow's heels) (optional)
• 1/2 lb pigs tail (optional)
• 1/2 cup amerindian seasoning (cassareep)
• 1 red hot pepper
• 1 cinnamon stick (1 in x 1 in)
• 1 ounce sugar
• salt
• 2 stalks basil
• 1 bunch fine fresh thyme
• 1 large chopped onion
• 3 chopped garlic cloves

1. Soak pig tails and scald.
2. Cook cow heel or trotters in covered pan with water to boil.
3. Skim.
4. When half tender add all the other meats hot water to cover.
5. Add all other ingredients and simmer gently for about one hour until meat is tender.
6. Adjust flavor with salt and sugar.
7. Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
8. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
9. *Serving sizes are a guess on my part - will update.

stewing beef, pork, amerindian seasoning, red hot pepper, cinnamon, sugar, salt, stalks basil, thyme, onion, garlic

Taken from www.food.com/recipe/guyana-pepper-pot-192669 (may not work)