CHILEAN POT ROAST (CARNE MECHADA)

CHILEAN POT ROAST (CARNE MECHADA)

PORTIONS: 8

INGREDIENTS

5 lbs. rump roast or eye round

4 garlic cloves finely chopped

2½ tsp. salt

½ tsp. oregano

1 tsp. chopped parsley

½ tsp. ground pepper

¼ tsp. thyme leaves

1 carrot cut in long sticks

½ red pepper cut in long sticks

½ green pepper cut in long sticks

3 Tbsp. Flour

¼ cup vegetable oil

½ small onion diced

1 celery rib diced

1 carrot diced

1 cup of Merlot wine

2½ qt. water

1 beef bouillon

1 cup crushed tomatoes or tomato sauce

1 tsp. sugar

2 bay leaves

PREPARATION

In a bowl mix the garlic, salt, oregano, parsley. Ground pepper and thyme leaves.

With a steel sharpener make perforations from one to the other length wise without coming out at the other end.

Half of the seasoning mix insert into the perforations with your fingers or steel sharpener.

Fill in the perforations with carrots, red peppers and green peppers sticks.

Spread the rest of the seasoning stick all over the meat.

Coat the meat with the flour.

Heat up a large skillet with half of the oil and brown all sides of the beef. Leave beef on side.

Deglaze the pan with 2 cups of the water and save.

Heat up the rest of the oil in a large pot and brown a bit the onions with the carrots, celery and any other vegetable left over.

Add the wine and let it reduce in half. Add the water used to deglaze the pan.

Add the rest of the water, beef bouillon, crushed tomatoes, sugar and bay leaves. Mix well and let the liquid boil.

Place the beef in the water and let the water boil again. Bring the flame down and let it simmer for about 2 hours or until is easy to pierce the meat with a tooth pick. Ounce in a wild turn the beef around. Take the beef off the water and let it reduce until liquid thickens. Taste liquid for salt.

If you need the liquid to be thicker you can melt 2 tablespoons butter in a skillet and mix with 2 tablespoons flour. Let it cook for two minutes at low flame and whisk it into the liquid a little bit at the time until you get the consistence you want for the sauce. Let it cook for a few more minutes.

You may serve the sauce with the vegetables in o strain the sauce.