Asado Negro

Name: Asado Negro
Prep time: 36 min
Cook time: 6 min
Yield: 7
Cuisine: Internacional
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 10-10-2016

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.