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1
Season and Marinate the Beef
30 Mins
Marinate at room temperature, about 20°C (68°F), or in the fridge at 4°C (40°F)
Rub the beef all over with the salt, pepper, cumin, half the garlic and the Worcestershire sauce. Pour over 125 ml of the red wine, cover, and leave to marinate — overnight in the fridge is best, or 30 minutes at room temperature if you are short on time. Lift the beef out and pat it dry, keeping the marinade.
Pat the beef dry before searing: a wet surface steams instead of browning, and browning is where the dark colour starts.
Done when: Beef evenly seasoned and well marinated, surface dry and ready for the pot.
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2
Caramelize the Panela and Sear the Beef
15 Mins
Medium-high heat, about 190°C (375°F)
Heat the oil in a heavy pot over medium-high heat. Sprinkle in the grated panela and stir until it melts into a dark amber caramel — do not let it burn black. Lay the beef in and sear it on all sides, about 3 minutes per side, until it is coated in a deep mahogany crust. Pour in the reserved marinade and the remaining wine, scraping up the browned bits.
Watch the panela like a hawk: amber means sweet and dark, black means bitter, and there is no going back.
Done when: Beef coated in a dark, glossy mahogany crust; caramel amber, not burnt.
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3
Braise Low and Slow
150 Mins
Low simmer, about 90°C (195°F)
Add the onion, pepper, tomato, remaining garlic and the beef stock, and bring to a gentle simmer. Cover, turn the heat to low, and braise for 2 1/2 hours, turning the beef once an hour, until a fork slides into the thickest part with almost no resistance and the centre reads 71°C (160°F). Add a splash of water if the sauce drops below the beef.
A bare simmer is the whole secret: a rolling boil tightens the lean meat and dries it out.
Done when: Beef fork-tender through to 71°C (160°F); sauce dark, reduced and glossy.
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4
Finish the Sauce, Slice and Serve
15 Mins
Serve hot, above 63°C (145°F)
Lift the beef out and rest it for 10 minutes. Meanwhile, blend the sauce and vegetables smooth with a stick blender, or press them through a sieve, and simmer for 5 minutes until it coats a spoon. Slice the beef across the grain into 1 cm slices, lay them over the hot rice, and spoon the dark sauce over the top.
Slice across the grain, never along it: it is the difference between tender slices and chewy ones.
Done when: Sauce thick enough to coat a spoon; beef sliced thin across the grain, dark and glossy.
auto_awesome Finishing Touches & Plating
Serve it hot with white rice and fried plantains, the dark sauce spooned generously over everything — the sauce is the point of the dish, so do not be shy with it.
Venezuela
3h
