Best Asado Negro Recipes

ASADO NEGRO

Steps:

• Preheat the oven to 375 degrees. Combine the white sugar and 1 cup of water in a heavy saucepan and cook, without stirring, over medium-high heat until the sugar dissolves and turns dark caramel, 8 to 10 minutes. Carefully add the brown sugar, vinegar and wine, and cook, stirring, until all the caramel has melted. Set aside.
• Heat a Dutch oven large enough to hold the meat over medium-high heat. When hot, add the canola oil and butter. When these begin to shimmer and foam, sear the roast on all sides. Transfer the meat to a platter and set aside.
• Add the garlic, onion, celery, leeks and bay leaves to the Dutch oven and cook over medium-high heat until they have softened and almost begun to brown. Add the Worcestershire and soy sauces and stir to incorporate, then return the meat to the pot and season with salt and pepper. Cover with the bell-pepper slices and pour the caramel sauce over the top. Cover, place in the oven and cook for approximately 2½ hours - basting and turning the meat every 45 minutes - until it is very tender.
• Remove the meat and allow it to stand on a platter, tented in foil, for at least 30 minutes. If the sauce is not syrupy and thick, remove the vegetables (discard the bay leaves) and arrange them around the meat, then place the Dutch oven, uncovered, over medium-high heat and allow the sauce to reduce.
• When the sauce is ready, slice the meat and return it, along with the vegetables, to the sauce and reheat in the oven or, covered, on the stove. Check the seasoning and garnish with chopped cilantro.

ASADO NEGRO

Steps:

• Preheat oven to 375. Combine white sugar and 1 cup of water in a saucepan and cook without stirring over medium high heat until the sugar dissolves and turns dark caramel, 8-10 minutes. Carefully add the brown sugar, vinegar, and wine, and cook, stirring until the caramel has melted and set aside. Heat a Dutch oven over medium high heat. When hot add canola oil and butter. When it begins to shimmer and foam, sear the roast on all sides. Transfer to platter and set aside. Add the garlic, onions, celery, leeks, and bay leaves. Cook over medium-high heat until softened and almost brown. Add worcestershire and soy sauce. Stir to incorpororate. Return meat season with salt and pepper. Cover with pepper slices and pour the caramel sauce over the top. Cover and place in oven for 2 1/2 hours, basting and turning the meat every 45 minutes. Remove and cool meat on a tented platter for 30 minutes. Remove vegies and place on platter and reduce sauce. Slice beef return beef and veggies to the sauce and warm on stove. Garnish with celantro and serve.

VENEZUELAN ASADO NEGRO

Steps:

• Prepare the beef: cut off any large, fatty membrane.
• Place the beef in a resealable bag and add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate at least 1 hour and up to overnight.
• When ready to cook remove meat from marinade. Discard marinade.
• Heat the oil in a large heavy-based pan over high heat. When the oil starts to heat, add the sugar in the center of the pan and let it dissolve without stirring. Sear the beef on each side until nicely browned. Transfer beef to the slow cooker.
• Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker.
• Cook on High for 4 hours or Low for 8 hours.
• Open the slow cooker and remove the beef. Discard the oregano sprig and bay leaves. Let the meat rest for 5 min and then place roast on cutting board and slice into 1/2-inch thick pieces. Set aside.
• Transfer the liquid and veggies to the blender and puree into a smooth sauce - it will change from a dark brown to a lighter brown color. Pour the sauce into a saucepan and bring to simmer over medium heat. Add grated the papelon (brown sugar cane), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8 - 10 minutes. Taste and adjust the seasoning (salt and pepper) if necessary. Add the sliced meat and simmer for 10 - 15 more minutes.
• Serve hot with mash potatoes or white rice.