Guyanese Pepperpot

This is a to die for christmas special in Guyana, though it is becoming popular during the year being offered at most restaurants and food spots. This dish can be prepared with a variety of meats. Enjoy!

Recipes
INGREDIENTS:

1 lb stewing beef or 1 lb beef brisket
1 lb pork, trotters (or cow's heels) (optional)
1/2 lb pigs tail (optional)
1/2 cup amerindian seasoning (cassareep)
1 red hot pepper
1 cinnamon stick (1 in x 1 in)
1 ounce sugar
salt
2 stalks basil
1 bunch fine fresh thyme
1 large chopped onion
3 chopped garlic cloves
Directions:

1. Soak pig tails and scald. 
2. Cook cow heel or trotters in covered pan with water to boil. 
3. Skim .
4. When half tender add all the other meats hot water to cover 
5. Add all other ingredients and simmer gently for about one hour until meat is tender. 
6. Adjust flavor with salt and sugar. 
7. Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. 
8. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti .
9. *Serving sizes are a guess on my part