nut-black-roast

Representative dish of Venezuela’s capital region, it is believed that this dish arose because of maid who worked for Caracas’ high society during the nineteenth century. The lady was accustomed to offer the best dishes to their employers. Unfortunately, one day it left a piece of meat to burn by mistake. The problem was not the piece of burned meat, but how to fix it quickly since lunchtime approached. The solution of this accident became the famous black roast. It is a delicious plate of tender and juicy meat, bathed in a dark bittersweet sauce, which has become the king of many Venezuelan dish tables. Coincidentally it is served with white rice or mashed potatoes and sliced plantain.

Ingredients

round-beef 1 Eye of the round piece (about 1.5 kg)
papelon-en 2 cup shredded Papelón
vegetable-oil 1 cup Corn Oil
onion 1 large Onion cut into brunoise
garlic 4 cloves Garlic into mignonette
tomato 1 kg of ripe Tomatoes
sweet-pepper 4 Sweet Peppers
celery-en 1 stalk Celery cut into julienne
bell-pepper 1 Red Bell Pepper cut into brunoise
red-wine 3 cups Red cooking wine
worcestershire-sauce 3 tablespoons Worcestershire Sauce
black-pepper Pepper
salt Salt
water Water (as much as needed)

Utensils

Knife
Cutting board
Medium pot
Skillet
Blender
Glass bowl
Big spoon or palette

Preparation

  1. Proceed to put the eye of the round on a table and remove excess fat with a knife.

  2. In a glass container, place the eye of the round and add garlic, Worcestershire sauce, salt and pepper to taste, and spread over the piece of meat.

  3. Pour the wine and let marinate in the refrigerator overnight.

  4. Once the time has passed, heat oil in a pan and add the papelon. Caramelize to dilute.

  5. Place the whole piece of meat in the pan and brown it without burning.

  6. In another skillet, add 2 tablespoons of oil and saute the onion, paprika, and peppers.

  7. In a blender, process the saute vegetables with the tomatoes.

  8. In the pot where the meat is cooking, add the contents of the blender, the leftover wine from the marinade, and celery. Fill with water if necessary to cover the entire piece of meat, and simmer for about 2 hours.

  9. When the piece of meat is tender, remove and cut into slices 1 cm thick with a knife.

  10. Incorporate slices to the sauce and simmer until thick.

  11. Serve hot with rice or mashed potatoes and slice plantain.