Pepperpot

17 ingredients
11 steps

Ingredients

  • 2 pork hocks, cubed
  • 1 beef roast, cubed
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 12 teaspoons pepper
  • 1 dash seasoning salt
  • 12 teaspoon thyme
  • 14 teaspoon chili flakes
  • 12 cloves
  • 3 allspice berries
  • 12 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

Directions

  1. 1
    Add pork hocks and beef to large pot.
  2. 2
    Season with brown sugar, salt, pepper, seasoning salt, thyme, chili flakes, cloves, allspice, onion and celery.
  3. 3
    Add pig tails.
  4. 4
    Stir to blend.
  5. 5
    Add water and cassareep, and stir to blend.
  6. 6
    Float cinnamon sticks and bay leaf on top.
  7. 7
    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.
  8. 8
    Before serving, remove cinnamon sticks and bay leaf.
  9. 9
    Serve over rice, or with roti or bread.
  10. 10
    Bring to a boil in the pot once daily to preserve.
  11. 11
    To keep pepperpot from spoiling, avoid dipping used utensils in the pot.

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