"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Venezuelan Round Roast Recipe

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This recipe for Venezuelan Round Roast, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth LaHay Cisneros
Added: Sunday, February 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 Pounds Eye of Round Roast
1 bottle of red wine
1 large yellow onion, diced
4 leeks, diced
1 large green pepper, diced
1 large red pepper, diced
1 medium aji dulce, chopped (sweet pepper)
1/2 teasp of marjoram
1/2 teasp of cumin
1 teasp of pepper
1/2 cup canola or vegetable oil
1 cup of raspadura (solid sugar cane patties or brown sugar)
1 cup of strong coffee
1 can of malta vigor (a malt like drink sold like a soda)
1 cup of green olives
1/2 cup of capers

Directions:
Directions:
Marinate meat in wine, vegetable and spices for 14 hours, turning meat around half way.
In a large pan heat oil and raspadura until oil is hot and raspadura is melted. In the melted raspadura and oil, sear meat until very brown on all sides. Set meat aside. Next cook all vegetable from the marinade, except liquid, until well done. Add meat, marinade liquid, coffee, and malta. If liquid does not cover 3/4 of the meat, add beef broth. Cook for five hours semi covered or until liquid has reduced to a little less than half. Add olives and capers in last hour of cooking. Remove meat and cut into round pieces. Liquefy half of the vegetable to make a thick sauce. Place meat in a large serving platter and pour sauce over it. Serve with white rice.

Number Of Servings:
Number Of Servings:
not sure
Preparation Time:
Preparation Time:
make only if on vacation or retired
Personal Notes:
Personal Notes:
Strange ingredients, but the results are amazing. Elizabeth made this roast for us one Christmas and it was quite a hit.

 

 

 

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