All Easy Recipes. Cook all that you can cook. Larded Beef Pot Roast With Capers
(Asado Antiguo A La Venezolana Mechado)
 
What You Need:            (To Serve: 8 to 10)
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  • 6 to 8 strips larding pork, cut 1/8 inch wide and 2 inches longer than length of the meat
  • 4 pounds bottom round of beef, in one piece
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons white distilled vinegar
  • ¼ cup finely grated onions
  • ½ teaspoon finely chopped garlic
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 1 tablespoon coarsely grated panela, or substitute 1 tablespoon dark brown sugar
  • 2 cups water

    • How To Cook:
    1. Lard the beef in the following fashion: Chill the pork strips in the freezer for 10 minutes or so to stiffen them. First make a hole by inserting the point of the larding needle 2 inches into one short end of the meat; pull the needle back an inch or so and lay a pork strip in its groove.

    2. Then gradually force the needle through the length of the beef roast until the pork strip emerges from the other end. Pressing the end of the strip where it entered the meat, carefully pull out the needle, leaving the pork in the meat.

    3. Repeat with the rest of the pork strips, spacing them at about 2-inch intervals. Trim off the protruding ends of the larding strips. Then, with the tip of a small skewer or knife, push one caper at a time into the beef around the strips of pork at both ends.

    4. Combine the vinegar, grated onion, garlic, salt and pepper, and press and rub the mixture firmly into the outside surfaces of the beef. Cover with foil, and let it stand at room temperature for at least 6 hours or overnight in the refrigerator.

    5. When you are ready to cook the meat, heat the olive oil over high heat in a heavy 4- to 6-quart casserole until a light haze forms above it. Sprinkle the meat evenly with the panela or brown sugar and press the sugar into the meat with the fingers.

    6. Place the meat in the pot. Regulate the heat so that the meat colors quickly and evenly without burning, turning it every few minutes to brown it on all sides.

    7. When the meat is a deep-mahogany color, pour the water into the pan and bring it to a boil, scraping up any brown sediment clinging to the bottom and sides of the pan.

    8. Cover the casserole tightly, reduce the heat to its lowest point and simmer the meat for about 2 hours, or until it shows no resistance when pierced with the tip of a small, sharp knife.

    9. To serve, remove the meat from the casserole and carve it against the grain into neat ¼-inch slices, each of which should be patterned with tiny bits of larding pork.

    10. Arrange the slices on a heated platter and cover it with foil to keep the meat warm. Bring the cooking liquid in the casserole to a vigorous boil and boil it rapidly, uncovered, until it thickens to the desired consistency.

    11. Taste the sauce for seasoning and either pour it over the sliced meat or serve it separately.
    		 
    		 
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