Ingredients
Organic Allspice
Directions
How to make Slow Pot Allspice Beef...
Pat a beef pot roast dry and season lightly with salt and Black Pepper. Brown it in one tablespoon of olive oil in a heavy ovenproof pot, then remove the meat from the pot and set it aside.
Cook one sliced Onion, three chopped Carrots, and two chopped Celery stalks in the pot until they begin to soften. Add two cups beef stock, one tablespoon of Tomato paste, six whole Allspice berries, and two Bay leaves
Return the beef to the pot, cover, and cook at 160°C / 325°F for about three hours, until fork tender.
Add small potatoes after 2 hours.
Make sure to remove and slice the beef, then return it to the pot and remove the whole Allspice berries and Bay leaves before serving.
The slow braise makes this dish tender, full of depth and delicious.
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The berries are harvested while green, then dried until deep brown. Their aroma recalls Cinnamon, Clove, Nutmeg, and Black Pepper at once, with warm sweetness, woody depth, and a soft peppery finish. The whole berries need to be ground before cooking to release their full intensity or simmered in a dish and removed before serving.\u003cBR\u003e\u003cBR\u003eAllspice is native to the Caribbean, southern Mexico and Central America. When the Spanish arrived in the new world, they mistook allspice berries for peppercorns due to their appearance and peppery aroma, even calling it Pimenta (Pepper) when they first came across it. These encounters helped spread Allspice’s acclaim worldwide.\u003cBR\u003e\u003cBR\u003eIn the Victorian era, young Allspice trees were heavily cut for fashionable walking sticks and umbrella handles. The trade pushed the tree toward serious decline, leading Jamaica to restrict sapling exports in 1882. 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