Prep 15 mins
Cook 3 hrs 40 mins
A touch of the islands! Mixed peppercorns are a mixture of black, white, green, and pink peppercorns.
- 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
- 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.
This smelled fantastic as it cooked and we were really looking forward to it. There is a mistake in the cook times-up the top it says 3 hours but in the actual recipe, 3 1/2 plus reduction time. I put the veg on not thinking about the actual amount of liquid that needed to be reduced, and started my "10 minute" reduction. If you have enough liquid to cover a 2lb roast, you can't reduce it in 10 minutes. My veg were cooked and we wanted to eat, so I poured some thin liquid over the cooling meat just so we could eat. I continued to reduce the remainder of the sauce to taste it later on, and it was great. The meat was tender and tasty, the final sauce was excellent, but the meal as a whole didn't work for me this time. Knowing all this, I will make this again and time it to suit.
This was soooooo incredibly delicious! I wish I had doubled it so there would be more leftovers. I bought chuck instead of brisket because it was much cheaper. Yesterday was a great day to have this cooking all afternoon. I set the time for the reduction at 15 minutes. It was just right. I served this over soft polenta with a green salad on the side. Everybody loved it & it wasn't too spicy for (my) kids. Thank you! Made for Pepperpot in the Caribbean Forum 6/12.
What a joy to have the wonderful aromas of this wafting through the house all afternoon. In a rare moment, I recently purchased a bottom round roast to satisfy my craving for beef. Pot roast is not a favorite as while they are comforting, I typically find them a tad ordinary. This was classic comfort food with a peppery Caribbean twist. Since I was not using brisket (a much fattier cut), I cut the initial cooking time to 1 hour and added the 30 minutes to the brasing time with all of the seasonings and spices. With the change in beef cut, I also reduced the total liquid by 1 1/2 cups. My other change was that I could not find fresh red peppers and had to resort to using two dried ones with seeds (much hotter than flesh alone so two seemed right). After cooking the beef I added new white potatoes, sweet potatoes, parsnips, carrots and onions. Cooked those for 20 minutes on high, no cover and the sauce was just right - not a gravy but a nice pan sauce with some body. For the more tender tongued, I also removed one cup of the liquid and reduced that with another cup of plain beef stock. Was tempted to submit a picture of my juice stained plate with a smilie face traced out with my finger, but I ended up sopping up all the juices with the vegetables. The only thing I would do differently is plan a nice frozen banana dessert as a perfect ending to this Sunday supper. Thanks Sharon!