Asado Negro

Instructions:

 
Marinade your beef…
Use a sharp knife to trim most of the fat off of your beef and poke holes all over the roast.
Place the beef in a large glass bowl and top with 2 cups of red wine, 1 cup of beef stock and 1/4 cup of worcestershire sauce. 
Cover the bowl and chill for 4-24 hours 

Prep the roast…
Place a Dutch oven over medium low heat 
Crumble 2 ounces of piloncillo into the skillet and let it warm undisturbed until it begins to caramelize. 
While the piloncillo is warming, transfer the roast out of the marinade (set the marinade aside for now) and dry it with paper towels. 
Carefully place the roast into the caramelized piloncillo and reduce the heat to low
Cook the beef, turning every 30 seconds or so, until it the entire roast is deeply browned and the piloncillo is dark and sticky 
Add the marinade, 1 large sliced yellow onion, 1 large sliced sweet bell pepper, 2 diced roma tomatoes, 6 cloves of minced garlic, 2 bay leaves, 1 tablespoon of fresh oregano leaves and a big pinch of salt and black pepper and stir to combine everything 
Cover the dutch oven and simmer over low heat for 3 1/2 - 4 hours or until the beef is tender. 

Prep the sauce…
Transfer the beef into a cutting board and slice into thick slices. 
Pour the sauce through a strainer and reserve the vegetables.
Bring the sauce to a simmer and transfer the roast slices back into the sauce
Simmer until the sauce has reduced to your preference (if the sauce is not thickening, whisk 2 tablespoons of cornstarch into 2 tablespoons of water and stir into the sauce to help it thicken)

Serve…
Serve over rice or mashed potatoes with some of the reserved vegetable.