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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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A touch of the islands! Mixed peppercorns are a mixture of black, white, green, and pink peppercorns. Ingredients:
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 |
Directions:
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.
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