Guyanese Pepperpot

• 2 lbs stewing steak (pork or beef) or brisket
• 2 pig trotters or cow's heels (optional: it will make it gooey)
• 2 lbs ox tail
• 1 cup cassareep
• 2 red hot pepper
• 1 in x 1 in stick cinnamon
• 3 heads clove
• 2 oz. sugar
• Salt to taste
• 2 stalks basil
• 1 bunch fine thyme
• 1 large chopped onion
• 3 cloves chopped garlic

1. Clean the meat thoroughly.
2. Put the heel or trotters in covered pan with water to boil.
3. Skim. When half tender add other meat and hot water to cover.
4. Add all other ingredients and simmer until meat is tender.
5. Adjust flavor with salt and sugar.
6. Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. This is a typical Amerindian dish.

stewing steak, trotters, tail, cassareep, red hot pepper, cinnamon, clove, sugar, salt, stalks basil, thyme, onion, garlic

Taken from www.epicurious.com/recipes/member/views/guyanese-pepperpot-50064064 (may not work)