1/4 bottle or 4 cooking spoons Casrep(original)
4 cups water
2 sticks cinnamon spice
12 heads of clove
1/2 cup chopped celery
3 teaspoons sugar(brown)
1 bunch fresh parsley, chopped
2 table spoons seasoning salt
1 hot red pepper(whole)
1/4 teaspoon dried thyme
2 teaspoons black pepper
1 bay leaf
5 lbs salt beef (chopped)
5 lbs cow heel (chopped)
5 lbs beef (chopped)
1 teaspoon salt or (add salt to taste)
Instructions
Wash and season meat that you have selected to use, with black pepper and seasoning salt
Place all ingredients in a large pot of water, approximately 4 or 5 cups of water, enough to cover the meat. Cover and bring to a boil for about 2 hours, or until meat is very tender,and the water is 1/4 of its original content. This water becomes your pepper pot sauce.
Using Original Casrep made with bitter cassava preserves this dish and prevents it from spoiling for one or more weeks un-refrigerated. In fact, one of the fantastic elements of Guyanese style Pepper Pot is it's capacity to remain un-refrigerated for long periods of time. Simply warm and re-use, however, care must be exercised when using a spoon in this dish, using a dirty (un-washed) spoon or a spoon that was used in any other food will deteriorate the Peppr Pot and cause spoilage almost immediately
This Guyanese style pepperpot is served extensively and almost exclusively at Christmas time, it is called pepper pot because of the spices added and the spicy taste that makes this dish especially wonderful
For the photo session, this dish was designed by Tota's Restaurant
1/4 bottle or 4 cooking spoons Casrep(original)