Asado Negro

About This Recipe

Asado negro is one of Venezuela's most impressive dishes and a culinary centerpiece of the llanos (Venezuelan plains) region. The characteristic black-brown color comes from the caramelization of papelón (raw cane sugar) with the meat — the sugar burns slightly and creates an extraordinary bittersweet gloss. This technique of searing meat in sugar before braising is unique to Venezuelan cooking. The resulting sauce is simultaneously sweet, savory, and slightly bitter — complex and unlike any other braise. Asado negro is a Sunday lunch dish, a celebration dish, and the pride of Venezuelan cooks who serve it thickly sliced with white rice, caraotas (black beans), and tajadas (fried plantain).

Ingredients

Serves 8

• 1.5 kgbeef eye round or silverside(as a whole piece)
• 100 gpapelón (raw cane sugar)(or dark muscovado sugar)
• 200 mldry red wine
• 2 largeonions(sliced)
• 1 mediumred bell pepper(sliced)
• 4 clovesgarlic(minced)
• 2 mediumtomatoes(chopped)
• 1 tspground cumin
• 2 wholebay leaves
• 1 tspsalt
• 500 mlbeef stock

Instructions

1. 1

   Caramelize the sugar

   In a heavy pot, melt papelón over medium-high heat until it becomes a dark amber caramel.

2. 2

   Sear the beef

   Add the beef to the caramel and sear on all sides for 10 minutes until deeply coated in the dark caramel.

3. 3

   Build the sauce

   Add onions, pepper, garlic, tomatoes, cumin, and bay leaves around the beef. Pour in wine and stock.

4. 4

   Braise

   Bring to a boil, reduce heat, cover and braise for 2–2.5 hours, turning the beef occasionally, until very tender.

5. 5

   Reduce and serve

   Remove beef, rest 10 minutes. Blend the sauce until smooth, then reduce until glossy. Slice beef and serve with sauce.

Variations

• •

  Add olives and capers to the sauce for more complexity

• •

  Use whole garlic cloves that melt into the sauce

Storage

Keeps 3 days refrigerated and improves overnight. Freeze up to 3 months.

Frequently Asked Questions