Asado negro

Ingredients

Quantities for 8 servings.

• 2 kg Beef rump, in one piece
• 150 g Panela or brown sugar
• 3 piece Onions
• 2 piece Bell peppers
• 3 piece Carrots
• 1 piece Leek
• 8 clove Garlic
• 500 g Tomatoes
• 250 ml Red wine
• 3 tbsp Worcestershire sauce
• 3 piece Bay leaves
• 80 ml Vegetable oil
• 500 g Rice, to serve
• to taste Salt and pepper

Method

1. Pierce the meat in several places with a knife, rub it with salt, pepper and garlic and leave it an hour.
2. Melt the panela in oil in a heavy pot until nearly black, without stirring it with a spoon.
3. Lower the beef into the caramel and sear it on all sides to a black crust, about fifteen minutes.
4. Lift out the meat and fry the onion, pepper, carrot and leek in the same fat until soft.
5. Return the meat, add the tomatoes, wine, Worcestershire sauce and bay, and add water to half its height.
6. Braise covered for four hours on the lowest heat, turning the joint every hour.
7. Lift out the meat, strain the sauce, reduce it by half and slice the beef across the grain.