Posta Negra

Ingredients

Beef eye of round roast

2 pounds

Panela

1 cup, grated

Water

2 cups

Red bell pepper

1, chopped

Carrots

2, sliced

Onions

1, chopped

Garlic

4 cloves, minced

Bay leaves

2

Cumin

1 teaspoon

Salt

to taste

Black pepper

to taste

Instructions

1. Season the beef eye of round roast generously with salt, pepper, and cumin, ensuring that the spices penetrate the meat well.
2. In a large pot, combine the grated panela and water. Bring to a boil over medium heat, then reduce the heat and simmer until the panela is completely dissolved, creating a sweet base for the sauce.
3. Add the seasoned beef to the pot, along with the minced garlic, chopped onions, sliced carrots, chopped bell pepper, and bay leaves. Stir gently to integrate the ingredients.
4. Cover the pot and reduce the heat to low, allowing the beef to braise gently for about 2 hours, or until it is fork-tender and infused with the rich flavors of the sauce.
5. Once the beef is tender, carefully remove it from the pot and let it rest for a few minutes before slicing against the grain.
6. Serve the sliced beef with the aromatic sauce poured over the top, garnished with fresh herbs if desired.