Trinidad Pepperpot Beef

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“A touch of the islands! Mixed peppercorns are a mixture of black, white, green, and pink peppercorns.”
READY IN:
3hrs 55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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