Pepperpot on Christmas Morning

Ingredients

• 3 lbs meat - beef, lamb, pork, or goat (I used goat for this recipe)
• 1 cup cassareep
• 4-5 cinnamon sticks (not ground)
• 1 1/2 inch orange peel
• 6-8 cloves
• 1-2 wiri wiri peppers
• 1/2-3/4 cup brown sugar
• 1 1/2 tsp salt
• 16 cups water

Steps

1. Steam the meat for about 15 minutes so that all the fat can be removed. Once you have steamed the meat, remove any dangling pieces of fat. Discard the liquid in the pot.
2. In another large pot, add meat, cassareep, and all other ingredients. Add the water and boil until the meat is tender and until the broth has reduced by three-quarters, a few hours. My dad usually boils the meat until it falls off the bones, but some people like their pepperpot meat a bit more on the tough side. It's all about preference.
3. Adjust salt to suit your tastes.
4. Pepperpot is best when made a couple days ahead.
5. Place meat in a pot with enough water to cover just 1/4 way up the pot. Let meat simmer on low heat until the fat congeals and can be removed from each piece, about 15 minutes. Remember, you are not cooking the meat during this step, just heating the meat enough so the fat can be removed. This allows for a lean stew.
6. Pepperpot does not need to refrigerate and can be stored on the stove top. Flavor is best when made a few days ahead.