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