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. ---------------------------------------------------------------------------
Nutrition
Ingredients
