Ingredients:
2 lbs cubed lean beef
1 cow heel, quartered
1 lime
½ cup casareep
2 hot peppers
1 cinnamon stick
3 cloves
Thyme
2 tbsp brown sugar
Salt to taste
Cooking oil for frying
Preparation:
Wash meat with lime juice. Set aside.
Fry cow heel in a large pot for about 10 minutes.
Add enough water to cover cow heel and bring to boil.
Fry beef for about 5 minutes.
When cow heel is half cooked, about 1 hour, add the beef and casareep and simmer for another hour.
Add remaining ingredients.
Simmer gently for about one hour until meats are tender and sauce is relatively thick
(Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.)
