Asado Negro
ruth lucena
Asado Negro is a dish from Venezuelan cuisine that has a dark color due to the preparation of the sauce made with red wine and caramelized refined sugar, brown sugar, or a sugar derivative called papelón. The dish has a level of sweetness that does not overwhelm the palate; a cut of meat from the hind legs of a cow called Muchacho Redondo is used, which has a good proportion of fat.
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Ingredients
7
Servings
  • 2.5 kilos beef, Muchacho Redondo, cleaned leaving only a small layer of fat.
  • 1 liter red wine
  • 2 cups onion, cut into pieces
  • 1 cup pimentón
  • 1 1/2 cups tomatillo, ripe, cut into pieces
  • 3 tablespoons Worcestershire sauce
  • 7 cloves garlic
  • 1/2 teaspoons fresh thyme
  • 1 tablespoon oregano
  • 1 leaf bay
  • 1/2 teaspoons pepper
  • 6 tablespoons brown sugar
  • 1/2 cups corn oil
  • 1 tablespoon salt
Preparation
30 mins
6 mins
Low
  • In a deep container, place the piece of meat and marinate with the spices and wine, leave in the refrigerator until the next day. Place the oil in a large pot and heat it; in the center, add the 6 tablespoons of sugar.
  • And when it turns into a dark caramel, remove and drain the piece from the marinade and carefully place it over the caramel. Lower the heat and, using a fork or tongs, brown all sides of the Muchacho.
  • It should be dark brown, almost black. As I mentioned, it is cooked on low heat; this is a job of absolute patience since if you burn it over high heat, its sauce will end up bitter, which is not what we want.
  • Once the roast is cooked on all sides, add the marinade, plus the tomato, bell pepper, and onion, cover, and let simmer, turning occasionally until after about 4 hours the meat is tender.
  • Turn off the heat, and remove the Muchacho from the sauce to then slice it, set aside.
  • Blend the sauce and then pour it over the meat and let it simmer until the sauce thickens and reduces. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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