Braised Beef

Cut the beef into fairly large, roughly chopped pieces.

Take a heavy-bottomed pot or a deep skillet. Add the beef pieces and pour in one cup of boiling water. Add the allspice and bay leaves, and bring to a boil. Simmer over low heat with the lid on for about 30–40 minutes, or until the liquid has nearly all evaporated.

Peel the onion and slice into large half-rings, then cut the half-rings in half.

Peel the carrots and cut into small sticks.

Once almost all the liquid in the pot has evaporated, add a drizzle of vegetable oil. Add the onion.

Add the carrots.

Stir everything together well, increase the heat, and sauté the vegetables with the meat for about 5–10 minutes.

Pour in another cup of boiling water, season with salt and pepper. Continue braising the beef over low heat with the lid on for about 1–1.5 hours (I braised my beef for over 2 hours total).

The finished braised beef should look something like this. The meat turns out incredibly tender and melts in your mouth, the sauce thickens up nicely, and the onion nearly dissolves into it completely.

The braised beef comes out tender, fragrant, and absolutely delicious!