Venezuelan · serves 6 · about 180 minutes
Caracas Sunday roast: beef braised low in a dark, glossy sauce sweetened and blackened with caramelized sugar (papelón). Sliced thin over rice.
Ingredients
- 3 lbs beef eye round
- 1/4 cup brown sugar (papelón)
- 1 onion
- 1 bell pepper
- 5 cloves garlic
- 3 tomatoes
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
Method
- Marinate the beef with garlic, Iberia Sazon, and salt for a few hours.
- In a heavy pot, melt the sugar in Iberia Olive Oil until dark and bubbling.
- Sear the roast in the caramel, turning to blacken all sides.
- Add onion, pepper, and tomato with a cup of water; cover and braise 2.5 hours, turning occasionally.
- Rest the roast, then slice thin and return to the dark sauce.
- Serve over white rice.