Ingredients:
1.5–2kg Eye of Round Roast (beef silverside)
6 garlic cloves, minced
80ml Worcestershire sauce
80ml vegetable oil (Other neutral taste oil such canola or corn, will work fine)
2 tbsp granulated sugar
1 medium onion, coarsely chopped
130g baby carrots
1 medium green bell pepper, stemmed, seeded and coarsely chopped
1 fresh oregano sprig (or 1/2 tsp dried oregano)
2 dried bay leaves
250 ml beef stock
1 beef stock cube
250ml red wine (full bodied eg. cabernet sauvignon or merlot)
250ml Marsala wine
4 tbsp papelon/panela/piloncillo, grated (this is brown lump sugar cane)
Salt and freshly-ground black pepper to taste
Method:
Trim the beef of any membranes and pieces of fat. Place in a ziploc or similar bag, and add salt and pepper to taste, garlic, and the Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate for at least 1 hour and up to overnight (preferred).
When ready to cook remove meat from marinade and discard marinade.
Heat the oil in a large heavy-based pan over high heat. When the oil starts to heat, add the sugar to the centre of the pan and let it dissolve without stirring. Place the beef in the pan and sear it on each side until nicely browned all over.
Transfer the beef to a slow cooker. Add the onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker. Cover and cook on High for 4 hours or Low for 8 hours. When ready, open the slow cooker and transfer the beef to a cutting board. Let the meat rest for 5 -10 min, and then slice into 1/2-inch thick slices. Set aside.
Fish out the oregano sprig and bay leaves from the cooking liquids. Transfer the liquid and vegetables to the blender and puree into a smooth sauce – it will change from a dark brown to a lighter brown colour.
Pour the sauce into a saucepan and bring to a simmer over medium heat. Add the grated papelon (brown sugar cane cone), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8–10 minutes. Taste and adjust the seasoning (salt and pepper) if necessary.
Add the sliced meat to the reduced sauce and simmer for 10–15 more minutes. Serve hot with mash potatoes or white rice.
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