Ease of preparation rating: Medium.
Yield: 6-8 servings.
Ingredients:
- 1 tablespoon (15 ml) chopped fresh oregano
- 1 tablespoon (15 ml) chopped fresh thyme
- 5 cloves garlic, minced
- 1 bay leaf
- 1/3 cup (80 ml) Worcestershire sauce
- 1/3 cup (80 ml) red wine
- 1/4 cup (60 ml) olive oil, divided
- Salt and pepper
- 3 pounds (1.36 kg) eye of round beef roast
- 2 medium carrots, chopped
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 1 cup (240 ml) papelon or brown sugar, cut into small pieces or grated
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) Marsala wine
Method:
In a mixing bowl, stir together oregano, thyme, garlic, bay leaf, Worcestershire, red wine, half the olive oil, and season with salt and pepper.
Transfer beef to a large bowl and pour marinade over top.
Set aside to marinate for 1 hour.
While beef marinates, heat remaining olive oil in a large pan over medium-high heat.
Add carrots, onions, and green peppers.
Stir and cook for five to six minutes, or until vegetables are soft and lightly charred.
Remove from heat and reserve.
Remove beef roast from marinade, reserving marinade.
In a second skillet, heat papelon or brown sugar over medium high heat until melted.
Transfer beef into the pan with hot sugar and sear beef for 2 minutes per side, until meat is charred.
Stir in beef stock, Marsala wine, and reserved marinade.
Bring to a simmer and cook, stirring occasionally, for fifteen to twenty minutes.
Remove beef from sauce and place on a cutting board to rest.
Continue cooking sauce for twelve to fifteen minutes, or until sauce is thick enough to coat the back of a spoon.
Transfer sauce to blender and process until smooth.
Slice beef and serve hot, topped with sauce.