1. Put oven rack in middle position and preheat oven to 400°F. 2. Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat. 3. Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total. 4. Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices. 5. note: 6. Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes. ---------------------------------------------------------------------------
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