3 garlic cloves, minced
1/2 tsp. ground Guajillo chili
1 tsp. fresh thyme
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1/2 tsp. ground black pepper
2-4 hot chilies, such as an scotch bonnet, sliced
2.25 pounds bone-in beef shank
3 onions, sliced
2 Tbsp. cassareep* (optional, a traditional savory spiced sauce made from cooking the cassava root)
Combine all ingredients and let marinate overnight.
Remove beef from marinade, reserving the marinade.
Brown the shanks on all sides in batches.
Return all the beef to a large pan. Add the marinade and enough water to cover. Braise at 200F at least 5 hours, preferably overnight.
While warm, strain the beef from the braising liquid. Reduce braising liquid to a sauce consistency. Salt to taste after reduced. Meanwhile, remove the beef and marrow from the bones, and return them to the sauce. Ladle over roasted potatoes, and garnish with grilled okra to serve.
*As an alternative to Cassareep, combine 2 Tbsp. vinegar, ½ Tbsp. molasses, ½ Tbsp. fresh lime juice.
Recipe by Sal Speights, Chef de Cuisine at Heirloom Café and Fresh Market