Asado Negro (Venezuelan Caramelized Beef Pot Roast)
In short: A round roast of beef braised in a dark caramel sauce with onion, pepper and garlic until fork-tender, sliced and served with rice and plantain. It takes about 4 h 5 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 3 h 35 min
- Total
- 4 h 5 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 350 kcal
Asado negro is the Venezuelan pot roast with a dark, glossy sauce. A round roast is browned in sugar caramelized almost to black, then braised slowly with onions, peppers and garlic until it is tender and the sauce is syrupy and slightly sweet. It is sliced and served with white rice, fried plantain or mashed potato, and the sauce is spooned generously over the top. It is a weekend and holiday dish that tastes even better the next day.
Instructions
- Pat the beef dry and season on all sides with the salt and pepper. Tie it with kitchen string at 3 cm (1 1/4 in) intervals so it holds its shape.
- Heat the oil with the sugar in a heavy Dutch oven over medium heat, stirring, for 5 to 7 minutes, until the sugar melts and turns a very dark amber. It should smell like toasted caramel, not burnt.
- Add the beef and turn it every 2 minutes for about 10 minutes, until it is coated and browned evenly in the dark caramel. Lift it out onto a plate.
- Add the onions, peppers, celery and garlic to the pot and cook for 8 minutes, scraping up the bottom. Stir in the tomato paste, cumin, vinegar and bay leaf and cook for 2 minutes.
- Return the beef to the pot, add the water and bring to a simmer. Cover and cook over low heat, or in a 160°C (325°F) oven, for 2 1/2 to 3 hours, turning once, until the beef is fork-tender.
- Lift out the beef and rest it for 15 minutes. Skim the fat from the sauce, blend or sieve the vegetables into it and simmer for 10 minutes, until syrupy, adding the cornstarch mixture if you want it thicker.
- Slice the beef 1 cm (1/2 in) thick, arrange on a platter and spoon the sauce over. Serve with white rice, fried plantain or mashed potatoes.
Tips
- Watch the caramel closely. It should be deep mahogany, not black and bitter, and if it smokes heavily it is better to start again. Papelón tastes more authentic, but dark brown sugar works.
- Make the dish a day ahead and chill the sliced beef in the sauce, then reheat gently. The fat sets on top and is easy to lift off.
Questions and answers
What cut of beef is used for asado negro?
A lean round roast such as eye of round or top round is typical in Venezuela. Chuck roast gives a juicier result but does not slice as neatly.
Why is it called asado negro?
Negro means black, for the very dark caramelized sauce that coats the meat. Despite the name, the dish is braised rather than roasted.
What do you serve with asado negro?
White rice, fried ripe plantain or mashed potatoes. Arepas also work for mopping up the sauce.
How long does it take to make Asado Negro (Venezuelan Caramelized Beef Pot Roast)?
About 4 h 5 min in total: 30 min of preparation and 3 h 35 min of cooking.
How many calories are in Asado Negro (Venezuelan Caramelized Beef Pot Roast)?
About 350 kcal per serving, with 44 g of protein, 12 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 12 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
