Recipe by Sharon123
A touch of the islands! Mixed peppercorns are a mixture of black, white, green, and pink peppercorns.
Top Review by JustJanS
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.
- 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
Directions See How It's Made
- 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.