• A piece of approximately 2 1/2 kilos of Bottom round beef, clean but it leaves a piece of fat.
• 1/2 cup of neutral oil (ie, single source: corn, canola, sunflower).
• 4 tablespoons of sugar
• 1 1/2 cup grated tomato without skin and without seeds
TO MARINE IT
• 1 liter of red wine
• 2 cups of grated onion
• 1 cup of green bell pepper, blended
• 7 cloves of garlic
• 3 tablespoons of Worcestershire sauce
• 1 tablespoon oregano
• 3 sprigs of fresh thyme
• 1 bay leaf
• 2 tablespoons of salt
• 1/2 teaspoon of pepper
The piece of meat is placed in a deep container and all the ingredients of the marinade are added. It is left in the fridge until the next day. The next day the oil is put into a large cauldron and heated, in the center of it the four tablespoons of sugar are placed; When it turns a dark caramel, we remove the piece of marinade from its container, clean it and drain it and, very carefully, without throwing it away, place it on the caramel. We lower the heat and, with the help of a fork or tongs, we will brown all the sides of the roast piece on all sides. It should be dark brown almost black. As I already told you, it is over low heat, this is a work of absolute patience since if you burn it over high heat, its sauce will be bitter at the end and it is not what we want.
Once our roast is well burned on all sides, we add the marinade plus the tomato, cover and let it cook over low heat, turning it from time to time until, after approximately 4 hours, we introduce the tip of a knife and feel a soft meat. The heat is turned off, the excess fat is removed from the sauce and it is strained with a large strainer, pressing the solids as much as possible against the walls of the strainer. The sauce and the meat are returned to the cauldron and left over low heat until the sauce thickens and reduces.
NOTE: IF YOU WISH TO ACCELERATE THIS PROCESS USE A PRESSURE COOKER.