Ingredients
-
2
-
2 - 3
-
2
-
2 - 4
-
2
-
1/4
-
2
-
1
-
1
-
1
-
1
-
1
-
-
-
Directions
Trinidad Pepperpot Beef,A touch of the islands! Mixed peppercorns are a mixture of black, white, green, and pink peppercorns.,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.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Lower the Heat, Cover, and Simmer For 1 1/2 Hours or Until the Meat Feels Just Tender When Pierced With a Skewer. |
|
3
Done
|
Add the Onions, Chilies, and Half of the Parsley, Vinegar, Sugar, Worcestershire Sauce, Mixed Peppecorns, Cinnamon, Thyme, Allspice, and Salt to Taste. |
|
4
Done
|
Cover and Simmer For 2 Hours or Until the Beef Is Very Tender. |
|
5
Done
|
Transfer the Beef to a Carving Board, Cover, and Keep Warm. |
|
6
Done
|
Skim Any Fat from the Cooking Liquid, and Boil For About 10-20 Minutes or Until Reduced to 1 1/4 Cups. |
|
7
Done
|
Season, Adding More Vinegar and Crushed Peppercorns If Needed. |
|
8
Done
|
Slice the Beef Thickly, Discarding Any Fat. |
|
9
Done
|
Pour the Sauce Over the Beef and Sprinkle With the Remaining Parsley. |
