My husband prepared this dish for me to celebrate my birthday; it is now one of my favourite alternative ways of cooking a roast joint. This is a full-flavoured hearty meal for family, friends, or a special occasion, and it’s simply divine!

Serves 4 people

Ingredients

1 cup brown sugar

500 ml dry red wine (a good brand makes the difference)

1 kg beef bottom-round roast (you can also use rump roast or a roasting joint)

5 cloves of garlic, chopped

1 large onion, thinly sliced

1 green sweet pepper, thinly sliced

1 red sweet pepper, thinly sliced

2 bay leaves

Olive oil

Salt

Black pepper

Corn starch, wheat flour or another thickening agent (optional)

2 tbsp. coriander for garnish, chopped (optional)

3 ripened plantains for frying (optional)

2 cups long-grain white rice (optional)

For the Rice

400 g (or 2 cups) white rice (long grain would be best, but you can use any type you like)

2 tbsp. olive oil

2 cloves of garlic, whole

Water (for each cup of rice, add 2 cups of water)

2 tsp. salt

For the Fried Plantains

2 ripe plantains

2 cups of rapeseed oil

Method

For the Meat

Slice all the vegetables and put those in a plastic, glass or stainless-steel container. Add the herbs, the meat (uncut) and the wine. Make sure the piece of meat is completely covered and leave it to marinate overnight or for at least 8 hours.

When it’s time to prepare it, add the oil into a large saucepan and cook the meat on high heat on every side, until it forms a dark crust.

Add the sugar and continue to cook without stirring (for about 10 minutes) on medium-high heat until the sugar dissolves and turns into a dark caramel.

Remove the meat from the saucepan, put it on a plate and set aside

Add the entire marinade to the saucepan and stir for a few minutes

Transfer the beef to the saucepan again

Cover, and continue cooking on low heat for at least 3 hours, turning the meat every hour until ready. In case it is drying out, just add as much water as necessary to complete the cooking time.

When ready, remove the meat and allow it to stand on a platter, covered, for at least 30 minutes

Remove the bay leaves from the sauce, pour it into a blender (or a hand blender), and puree for a minute or so.

Once blended, if the sauce is not thick enough, continue cooking on medium heat until it reduces. To thicken, you can also add a pinch or two of corn starch and mix until you get the desired consistency.

Adjust the salt and season to your liking and garnish with chopped coriander or any other herb of your choice.

After the meat has rested for at least 30 minutes, cut it into slices (about 1cm thick) and pour the sauce on top.

Serve with fried plantains and white rice (optional)

For the Rice

Heat the oil in a medium size pot over medium heat

Add the garlic and sauté for a couple of minutes

Add the rice to the pot and stir with a wooden spoon until it is all coated in oil

Add salt to the water and bring to a boil while stirring gently

When the water boils, reduce the heat to low, stir gently, and cover with a lid

Cook for 20 minutes or until the rice has absorbed all the water and is cooked through

Depending on the rice you use, you may need to cook it longer

Turn the heat off and let the rice rest for a few minutes

Fluff the rice with a fork and serve

For the Fried Plantains

Peel the plantains and cut them in half, then into slices about 0.50 cm thick

Heat the oil in a frying pan over medium-high heat

Cook the sliced plantain until golden brown

When ready, lay them on a plate with a paper towel to remove the excess oil (this should be done in batches to avoid overcrowding the pan).

Time to Arrange Everything

Serve the beef, rice, and plantains on a plate and enjoy!