Roast Beef Rub Mustard If you are looking for a meat dish in a sauce full of nuances and contrasts in every bite, Venezuelan black roast beef is the recipe you’ve been looking for. The sauce that accompanies the meat venezuelan street food dish has an irresistible syrupy texture, perfect for brushing over the dish.
venezuelan spices meat stew is made with the round boy, or, as this piece of meat is called in Spain, round eye beef roast. It is a flat-cut corned beef piece without fat inside, which, after long cooking, gives round corned beef a tender and very juicy texture. The black color that characterizes the black sauce is due to the use of a piece of paper, a concentrated cane sugar extract widely used in venezuelan plates. If we can’t find paper in our area, we can substitute it with brown sugar.
Why are the meat tender and medium? It is important to pre-marinate BLACK ROAST BEEF RECIPE for a minimum of 12 hours and cooks it over low heat for 3 hours. For the roast beef crust, it is important to take these times into account for the correct planning of the recipe.
INGREDIENT
- 1 round of beef or round boy about 1’5kg
- 1 onion
- 3-4 garlic cloves
- 1 bell pepper
- 1 stalk of celery.
- ¼ red bell pepper
- One bay leaf
- 300ml of red wine.
- Salt to taste.
- ground black pepper to taste.
- 30ml of extra virgin olive oil.
- 70 g paper, panel, or brown sugar
- 20ml Worcestershire sauce
- Boiled white rice (for accompaniment, optional)
- Cilantro to taste (for garnish, optional)
How to Make Venezuelan Black Roast
STEP 1
The beef must be marinated for at least 12 hours before the preparation can be started. Put one turn of veal, weighing around 1.5 kg, on a serving plate to do this. Slice the brunoise Add 1 bay leaf along with 1 onion, 3 or 4 garlic cloves, 1 pepper, 1 celery stalk, and 1/4 red pepper to the meat. 300 cc of red wine should be added along with salt and pepper. To marinate the meat, cover and let it in the fridge for at least 12 hours.
STEP 2
After this period of time, add 70 g of brown sugar, panela, or sugar to 30 ml of extra virgin olive oil that has been heated in a pan. To get the caramel texture, we need to prepare the recipe. This cooking must be done at a low temperature for around 5 minutes without stopping to stir.
STEP 3
Add the meat that has been marinated when the sugar is ready, reserving the remaining marinade ingredients. Cook for 2 minutes on each side, flipping once until sealed and nicely browned.
STEP 4
Once the onion starts to cook, remove the veggies from the marinating liquid, add them to the pan, and continue to cook them over low heat. Keep the marinated juice on hand for the following procedure.
STEP 5
old-fashioned roast beef and gravy. The juice from the meat, which was marinated in 20 ml of Worcestershire sauce, should be poured into the pan. Cook for five minutes over high heat. Cook the black roast for three hours on low heat after covering it with water and bringing it to a boil. During this time, make sure everything is done just in case water needs to be added later. Taste the food for salt just before turning off the heat and, if necessary, add more.
STEP 6
Before filleting, remove the veal wrap or round boy pan and let it cool for at least 10 minutes.
STEP 7
After straining, simmer the sauce over low heat until it has thickened to a glossy, syrupy black consistency.
STEP 8
Serve the black roast with cooked white rice, coriander to taste, and a good slice of bread after mixing the sauce with the meat.
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