Asado Negro

About This Recipe

Asado negro is one of Venezuela's most spectacular dishes and one of the great beef preparations of Latin America: a whole eye of round or tenderloin is coated in caramelised dark brown sugar until it turns almost black on the outside, then braised slowly in red wine, onions and spices until tender, creating a sauce that is simultaneously sweet, savoury, dark and deeply complex. The name — 'black roast' — refers to the dramatic dark crust that forms during the sugar caramelisation. It is the traditional centrepiece of Sunday family lunches and Christmas dinners, sliced at the table to reveal the contrast between the dark exterior and the rose-tinted, juicy interior. Served with white rice, black beans and sweet plantain, it is Venezuelan home cooking at its most impressive.

Ingredients

Serves 6

• 1.2 kgbeef eye of round or tenderloin
• 100 gdark brown sugar
• 2 tablespoonsvegetable oil
• 1 largeonion(diced)
• 4 clovesgarlic(minced)
• 200 mldry red wine
• 200 mlbeef stock
• 2 tablespoonsWorcestershire sauce
• 1 teaspoonground cumin
• 2bay leaves
• 1 teaspoonsalt
• 1 teaspoonblack pepper

Instructions

1. 1

   Caramelise the sugar

   Heat a heavy-based pot over high heat. Add dark brown sugar in an even layer and let it melt and caramelise without stirring until it turns very dark — almost black — and smells slightly smoky, about 3–4 minutes.

   This step requires confidence — the sugar must go very dark for the authentic flavour. Do not walk away.

2. 2

   Sear the beef

   Place the whole beef in the dark caramel. Turn to coat all sides, pressing the meat into the molten sugar. The beef will turn very dark on the outside. Sear for 6–8 minutes total, turning every 2 minutes.

3. 3

   Build the braise

   Remove beef and set aside. In the same pot, fry onion and garlic for 3 minutes. Add wine, stock, Worcestershire sauce, cumin, bay leaves, salt and pepper. Stir to deglaze. Return beef to pot.

4. 4

   Braise and serve

   Cover and braise over low heat for 1.5–2 hours, turning the beef every 30 minutes, until very tender when pierced. Remove beef and rest for 10 minutes. Reduce sauce until glossy. Slice beef and serve with the dark sauce poured over.

Variations

• •

  Some recipes add a tablespoon of dark soy sauce for extra depth.

• •

  Serve with white rice, caraotas negras (black beans) and tostones (fried plantain) for the traditional pabellón accompaniment.

Storage

Refrigerate for up to 4 days. Slice cold and reheat in the sauce. Freezes well for up to 3 months.

Frequently Asked Questions