Trim the beef, tie it with kitchen string to hold its shape, and season with salt and pepper. In a pot over medium heat, melt the brown sugar. When it begins to caramelize, add the beef and sear it on all sides until dark brown. Carefully remove it and set aside.
Asado Negro (Black Roast)
- Total time - 210 minutes
- Prep time - 30 minutes
- Cook time - 180 minutes
- Servings: 6
- Country: Venezuela
Asado Negro is a dish that speaks to the complexity and richness of Venezuelan flavors. Its distinctive dark color comes from the caramelization of brown sugar, which creates a unique and sweet contrast to the beef and spices. It's an ideal dish for a special occasion that is worth the time you dedicate to it.
Ingredients
Ingredients for Asado Negro
- 1 kg beef (sirloin roast, shoulder)
- 0.5 cup brown sugar
- 2 tablespoons olive oil
- 1 pc onion, chopped
- 4 cloves garlic, minced
- 1 pc leek, chopped
- 1 cup red wine
- 2 cups beef broth
- to taste salt and black pepper
- 0.5 teaspoon cumin and oregano
- 1 pc bay leaf
Instructions
Step 1: Caramelizing the Meat
Step 2: Preparing the Sauce
In the same pot, add the olive oil and sauté the onion, garlic, and leek until they soften. Deglaze with red wine, scraping any browned bits from the bottom, and cook until the wine has reduced slightly.
Step 3: Braising
Return the beef to the sauce in the pot. Add the bay leaf, cumin, oregano, and beef broth. Bring to a boil, then reduce the heat to a minimum and simmer, covered, for 2-3 hours, or until the beef is incredibly tender. Turn it occasionally.
Step 4: Serving
When the beef is done, remove it from the pot and slice it. Reduce the sauce if it's too thin, or thicken it by blending the vegetables. Serve the sliced beef with the hot sauce, rice, and fried plantains.