PEPPERPOT, GUYANESE PLAIT BREAD, AND CHAI

Make green seasoning by blending garlic, ginger, onion, hot pepper, broadleaf thyme, fine leaf thyme, shallots, basil, celery, and water.

Season the meat (3 pounds beefy bones and 1 pound oxtail) with 2 tablespoons of green seasoning and mix well.

Refrigerate the seasoned meat for 2 hours.

After 2 hours, take the meat out of the fridge and brown it in a pot.

Cover the pot and let it simmer for 30 minutes at room temperature before cooking.

Add 1/4 cup brown sugar, 2 chicken cubes, 2 cloves, 2 cinnamon sticks, pink salt, black pepper, and the piece of orange peel to the pot.

Add hot water to the pot and stir.

Cover the pot and let it cook until the beef is tender and falls off the bone.

Equipment Needed

Allergens