Difference between revisions of "Pepper Pot I"
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* 8 tbsp [[casareep]] | * 8 tbsp [[casareep]] | ||
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# Cut all the meat and fowl into pieces or cubes. | # Cut all the meat and fowl into pieces or cubes. | ||
# Put into a large pot, cover with cold [[water]] and [[salt]] to taste. | # Put into a large pot, cover with cold [[water]] and [[salt]] to taste. | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Duck Recipes]] | [[Category:Duck Recipes]] | ||
| + | [[Category:Poultry Recipes]] | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Oxtail Recipes]] | [[Category:Oxtail Recipes]] | ||
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Latest revision as of 16:24, 11 July 2012
Ingredients
- 4 lbs beef
- 4 lbs pork
- 1 duck
- 1 old chicken or fowl
- 1 whole cow tail, fresh, with skin left on
- ¼ cow heel
- muslin bag with 3 tbsp cloves
- muslin bag with 12 Bonnie peppers (hot tiny ones)
- 4 tbsp brown sugar
- 8 tbsp casareep
Procedures
- Cut all the meat and fowl into pieces or cubes.
- Put into a large pot, cover with cold water and salt to taste.
- Bring to a boil and cook until tender when tested with a fork; then add the sugar, cloves, peppers, casareep and continue cooking for 4 hours or until the meat falls off the bone.
- When done the meat is in shreds.
- The pepper bag may be removed when the stew is hot enough.
- Note that this dish will keep practically indefinitely if brought to the boil daily.
- Do not remove the fats from the meats as this helps as a preservative.
- It may also be frozen and reheated.
