Ingredients
- Beef rump, in one piece2 kg
- Panela or brown sugar150 g
- Onions3
- Bell peppers2
- Carrots3
- Leek1
- Garlic8 cloves
- Tomatoes500 g
- Red wine250 ml
- Worcestershire sauce3 tbsp
- Bay leaves3
- Vegetable oil80 ml
- Rice, to serve500 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Pierce the meat in several places with a knife, rub it with salt, pepper and garlic and leave it an hour.
Melt the panela in oil in a heavy pot until nearly black, without stirring it with a spoon.
Lower the beef into the caramel and sear it on all sides to a black crust, about fifteen minutes.
Lift out the meat and fry the onion, pepper, carrot and leek in the same fat until soft.
Return the meat, add the tomatoes, wine, Worcestershire sauce and bay, and add water to half its height.
Braise covered for four hours on the lowest heat, turning the joint every hour.
Lift out the meat, strain the sauce, reduce it by half and slice the beef across the grain.
