Back to 4 servings 4 lbs meat (beef and goat) 1 cup cassareep 2 cinnamon sticks 2 inch piece orange peel 4 garlic cloves 4 wiri wiri peppers 0.5 cup brown sugar 1.5 tsp salt 8 cups water, 8-12 cups 4 thyme springs 6 cloves, optional 2 small onions 1 tablespoon vegetable oil
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1 Step 1: Have your butcher cut the meats into the same size pieces and trim off as much fat as you can.2 Step 2: In a large/deep pot, heat the oil and add the pieces of meats (wash and drain first) and try to brown a little.3 Step 3: Add all the other ingredients (except the water) and give it a good stir.4 Step 4: Add the water (make sure everything is covered) and bring to a boil.5 Step 5: As it comes to a boil, skim and discard the scum at the top of the pot, and during the 3 hr braising process, do the same for any oily fats you see on the surface.6 Step 6: Now that it's boiling, reduce to a very gentle simmer, cover the pot and let it go for 3 hrs.7 Step 7: After 3 hours the liquid would have reduced by about 3/4, so it will be intense in both color and flavor.getsaucepan.com/r/f171c125-0018-4638-ad24-ceb1c0fa5920 · Original: https://caribbeanpot.com/simple-guyanese-pepperpot-recipe/
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