Venezuelan Black Roast Beef

Ingredients

• 2 pounds (900g) beef roast 2 pounds (900g) beef roast
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon cocoa powder 1 tablespoon cocoa powder

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground cumin, dried oregano, salt, and black pepper to make a marinade.
2. 2.
   Rub the marinade all over the beef roast, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced onion and cook until softened and lightly browned.
4. 4.
   Remove the onion from the pot and set aside. In the same pot, sear the marinated beef roast on all sides until browned.
5. 5.
   Add the beef broth, red wine, brown sugar, and cocoa powder to the pot. Stir well to combine.
6. 6.
   Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
7. 7.
   Remove the beef from the pot and let it rest for a few minutes. Meanwhile, increase the heat and simmer the sauce until it thickens and reduces by about half.
8. 8.
   Slice the beef and serve it with the thickened sauce. Accompany with white rice and ripe plantains.

Treat your ingredients with care...

• Beef roast — Choose a well-marbled cut of beef, such as chuck roast or brisket, for the best results. Trim any excess fat before marinating.
• Red wine — Use a dry red wine, such as Cabernet Sauvignon or Merlot, to add depth of flavor to the sauce.
• Cocoa powder — Opt for unsweetened cocoa powder to enhance the richness of the sauce without adding sweetness.

Tips & Tricks

• For an extra tender roast, marinate the beef overnight in the refrigerator.
• If the sauce is too thin after simmering, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) added during the last few minutes of cooking.
• Leftovers can be used to make delicious sandwiches or served over mashed potatoes.

Serving advice

Serve the Venezuelan Black Roast Beef with a side of fluffy white rice and sweet ripe plantains. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sliced beef on a platter and drizzle the thickened sauce over the top. Sprinkle some chopped parsley or cilantro for an attractive presentation.