Bistec con Pimienta (Peppered Beefsteak)

Ingredients

• 4 whole allspice berries (Pimenta dioica)
• 8 mild black peppercorns (Piper nigrum)
• 1 tablespoon coarse sea salt
• 3 tablespoons mild fruity vinegar
• ⅓ cup / 85 ml water
• 6 shoulder steaks, ½ inch / 1.2 cm thick
• 2 tablespoons lard or vegetable oil
• 1 medium white onion, cut into thin crescents
• 12 oz / 340 g potatoes, peeled and sliced thin
• 6 stems flat-leaved parsley (Petroselinum crispum var. neapolitanum)

Method

1. 1
   Grind allspice, peppercorns, and salt to a coarse powder. Stir in vinegar and water to make a paste.
2. 2
   Rub paste thoroughly over steaks. Marinate at room temperature for at least 1 hour.
3. 3
   Heat lard or oil in a heavy, wide pot over medium heat. Cook onion until translucent, then push aside. Raise heat slightly and sear steaks on both sides — work in batches if needed to avoid crowding.
4. 4
   Layer all steaks back into the pot. Arrange potato slices and onion over the top. Pour any remaining marinade and pan juices over everything. Lay parsley stems across the top.
5. 5
   Cover tightly. Reduce heat to very low — around 90–100°C / 194–212°F. Cook for approximately 1 hour 15 minutes, lifting the lid occasionally to baste the top layer with the juices that collect at the bottom.
6. 6
   Rest briefly off heat before serving. Spoon braising juices over each portion.