Trinidadian pot roast

2 lbs stewing beef (chuck roast)
5 Tbl olive oil
2 cloves
3 bay leaves
2 large onions
1/3 cup tomato puree

1/2 Tsp crushed red pepper flakes
1/4 Tsp Ve-tsin or MSG
4 cloves of garlic
1/2 Tsp ground cumin
4 Tsp dijon mustard
3/4 Tsp turmeric
1 1/4 Tsp ginger
1 Tsp rosemary
1 Tsp lemon pulp
1 1/2 Tbl sugar
1 Tsp salt
3 Tbl poppy seed
1/2 cup cider vinegar
Chop the onions finely. Slice the beef into 1-2 inch chunks. Place the above marinade ingredients into a blendor or a food processer. Processes for 30 seconds on high. Dump the meat and marinade into a 1 gallon zip-lock bag. Marinate for 2-6 hours.

Heat the oil in large skillet over a low flame. Add cloves and bay leaves, warming them for 3-4 minutes. Add the onions and fry until they are soft. Turn off the heat and allow the oil to become lukewarm. Add the meat, cover the pan tightly and simmer over slowly for about 1 hour or until beef is semi-tender. Pour in the tomato puree, increase the heat to medium and cook until beef becomes tender. This dish is exceedingly tasty, when wrapped up in any flat bread: Indian fry bread, pita, tortilla, etc.