TRINIDAD PEPPERPOT BEEF

Trinidad Pepperpot Beef image

Provided by Sharon123

Categories Meat

Time 3h55m

Yield 6 serving(s)

Number Of Ingredients 13

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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

Steps:

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.
Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer.
Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste.
Cover and simmer for 2 hours or until the beef is very tender.
Transfer the beef to a carving board, cover, and keep warm.
Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups.
Season, adding more vinegar and crushed peppercorns if needed.
Slice the beef thickly, discarding any fat.
Pour the sauce over the beef and sprinkle with the remaining parsley.