Olive’s Seasoned-up Pot Roast

Name: Olive’s Seasoned-up Pot Roast
Yield: Serves 6 to 8
Cuisine: Saint Kitts and Nevis
Ingredients: ¼ teaspoon freshly ground pepper; 2 tablespoons malt vinegar; 1 teaspoon salt; 2 tablespoons chopped chives, or spring onions, using green and white parts; 1 tablespoon coarsely chopped celery leaves; 1 teaspoon fresh thyme, coarsely chopped, or ½ teaspoon dried, crumbled; 1 teaspoon fresh marjoram, coarsely chopped, or ½ teaspoon dried, crumbled; 1 tablespoon coarsely chopped parsley, preferably flat Italian type; 5 lb. fresh brisket of beef; 1 whole fresh hot red or green pepper, stem left on; ¾ pint beef stock, or water; 2 teaspoons arrowroot (optional); 2 coarsely chopped shallots; 1 carrot, scraped and quartered; 2 teaspoons brown sugar; 1 oz. unsalted butter; 2 tablespoons soy sauce

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

5 lb. fresh brisket of beef
2 tablespoons malt vinegar
2

Americas
Saint Kitts and Nevis
Main course
Caribbean

Method

Sprinkle the meat with the vinegar and soy sauce. Mix the thyme, marjoram, parsley, celery leaves, chives, salt and pepper together and rub into the meat. Leave at room temperature, uncovered, for 2 or 3 hours.

Scrape off and reserve the herbs together with any liquid. Pat the meat dry with paper towels and rub in the brown sugar.

Heat the butter in a heavy, covered casserole an