Asado negro
Venezuela’s Sunday roast: a whole beef joint browned in caramelised sugar and braised in wine until it is dark, glossy and sweet-savoury.
- 170 min20 prep · 150 cook
- MediumDifficulty
- 470 kcalper serving
Ingredients
- Beef eye of round, in one piece1.2 kg
- Papelón or dark brown sugar100 g
- garlic4 cloves
- Onions2
- Red pepper, chopped1
- Tomatoes, chopped2
- Red wine250 ml
- Worcestershire sauce2 tbsp
- Water500 ml
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- White rice and fried plantains, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Rub the beef with crushed garlic, Worcestershire sauce, salt and pepper and leave to marinate.
- 2
In a heavy pot, heat the oil and sugar, stirring, until the sugar melts and turns dark amber, almost smoking.
- 3
Add the beef carefully and turn it in the caramel until dark all over.
- 4
Add the onions, pepper, tomatoes, wine and water. Cover and simmer, turning the meat now and then, until tender.
- 5
Lift out the beef and rest it. Blend the sauce and reduce it until glossy.
- 6
Slice the beef, cover with the sauce and serve with rice and fried plantains.
Tips and questions
- How dark should the caramel be?
- Very dark amber, just starting to smoke. Too pale and the meat won’t go black; if it smells acrid and burnt, start again.
- Can I slice it ahead?
- Yes, it slices more neatly when cold. Reheat the slices gently in the sauce. It keeps 4 days in the fridge.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
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