Trinidad Pepperpot Beef

Total Time: 3 hrs 55 mins Preparation Time: 15 mins Cook Time: 3 hrs 40 mins

Ingredients

• Servings: 6
• 2 lbs boneless beef roast, such as brisket,trimmed
• 2 -3 quarts beef stock
• 2 large onions, coarsely chopped
• 2 -4 fresh red chilies, cored,seeded,and chopped
• 2 tablespoons chopped parsley
• 1/4 cup vinegar, plus extra if necessary
• 2 tablespoons dark brown sugar
• 1 tablespoon worcestershire sauce
• 1 tablespoon mixed peppercorn, coarsely crushed,plus extra if necessary
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1 pinch ground allspice
• salt

Recipe

• 1 put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface.
• 2 lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer.
• 3 add the onions, chilies, and half of the parsley, vinegar, sugar, worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste.
• 4 cover and simmer for 2 hours or until the beef is very tender.
• 5 transfer the beef to a carving board, cover, and keep warm.
• 6 skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups.
• 7 season, adding more vinegar and crushed peppercorns if needed.
• 8 slice the beef thickly, discarding any fat.
• 9 pour the sauce over the beef and sprinkle with the remaining parsley.