Steps
- Trim 1.35kg of beef eye-round roast. Coat with 6 minced garlic cloves, ⅓ cup of Worcestershire sauce, salt, and pepper. Cover and refrigerate for 1 hour.
- Drain the beef and discard the marinade. Heat ⅓ cup of vegetable oil in a Dutch oven over high heat. Add 2 tablespoons of sugar and let caramelize for 1-2 minutes, without stirring.
- Sear the roast for 3-4 minutes per side, until deeply browned. Add 1 medium roughly chopped onion, 1 cup of baby carrots, and 1 medium seeded chopped green bell pepper.
- Add 1 sprig of fresh oregano, 2 bay leaves, 1 cup of beef broth, 1 beef bouillon cube, 1 cup of full-bodied red wine, and 1 cup of Marsala wine. Bring to a boil.
- Cover and simmer over low heat for 3-4 hours, until very tender. Add more broth as needed to keep the beef partly submerged.
- Lift out the beef and rest for 5-10 minutes. Remove the bay leaves and oregano. Blend the vegetables and cooking liquid until smooth.
- Simmer the sauce with ¼ cup of grated panela over medium heat for 8-10 minutes, until thick and dark. Season with salt and pepper.
- Slice the beef ½in / 1cm thick. Add to the sauce and simmer for 10-15 minutes.