1/3 cup olive oil
1 small onion, sliced
2 teaspoons Worcestershire sauce
1 cup pearl onions
1 1/2 tablespoons onion powder
1 1/2 tablespoons dried basil
3 tablespoons dried currants
1 teaspoon dried basil
1 cup chopped celery
1/4 bunch fresh parsley
1/4 cup dried pepper
1 cup coarse saltine cracker crumbs
1 cup loaded soy sauce
2 tablespoons black pepper
1 cup beef broth
6 slices bacon
1/2 pound chuck roast
salt and pepper to taste
Heat olive oil in a large stockpot over medium heat. Saute onion and Worcestershire for 10 minutes. Reserve the sauce. Pour a large amount over beef mixture and stir gently to keep excess from mixing into the beef mixture. Remove pork 'loin' along with celery, parsley and pepper, reserving water as needed. Bring stock to a boil over low heat; add wine. Boil about 5 minutes, stirring constantly.
To Make Brown Copy: Pour brown sugar over meat parts, tomato paste over vegetables, scotch bonnet wine and salt and pepper over all (except rice and peas).
Stir generously, bring to a boil, reduce heat, add broth, cover, reduce heat to low, and simmer for about 1 hour. Remove pork from broth mixture, repeat with remaining ingredients. Garnish with bacon. Refrigerate (somewhere in the brassiere) at least 24 hours, or overnight.
Serve with brown sauce, if desired. Pro for bone-in or veg shape.