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Venezuelan asado negro sliced in dark onion sauce with white rice and fried plantain.

Venezuelan Asado Negro

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Venezuelan beef roast marinated with wine and aromatics, caramel-browned with papelon, and braised in a deep onion sauce.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Marinating 12 hours
Total Time 16 hours
Servings: 8 servings
Course: Main Course
Cuisine: Venezuelan
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Marinade
  • 3 1/2 lb eye-of-round beef roast
  • 1 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 6 cloves garlic minced
  • 2 tsp fine salt
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
Braising Sauce
  • 3 tbsp neutral oil
  • 1/2 cup finely grated papelon or dark brown sugar
  • 2 large yellow onions roughly chopped
  • 1 large red bell pepper roughly chopped
  • 3 medium ripe tomatoes roughly chopped
  • 2 cups low-sodium beef stock
  • 2 leaves bay leaves

Equipment

  • Large nonreactive container
  • Heavy Dutch oven
  • Blender
  • Chef's knife

Method
 

Marinate:
  1. Combine the beef, wine, Worcestershire sauce, garlic, salt, pepper, and cumin. Cover and refrigerate for 12 to 24 hours, turning once.
  2. Remove the roast and pat it dry. Reserve the marinade.
Brown and Braise:
  1. Heat the oil in a Dutch oven. Add the papelon and let it melt to a deep amber, then brown the beef on all sides without scorching the sugar.
  2. Add onions, bell pepper, and tomatoes and cook for 8 minutes. Add the reserved marinade, stock, and bay leaves.
  3. Cover and braise at a gentle simmer for 2 1/2 to 3 hours, turning occasionally, until tender.
Finish the Sauce:
  1. Transfer the beef to a board and rest 15 minutes. Remove bay leaves and blend the sauce until smooth, then simmer to lightly thicken.
  2. Slice the beef across the grain and return the slices to the sauce for 5 minutes before serving.

Nutrition

Calories: 540kcalCarbohydrates: 24gProtein: 47gFat: 27gSaturated Fat: 9gCholesterol: 145mgSodium: 910mgFiber: 3gSugar: 18g

Notes

  • Papelon should become very dark amber, not burned; lower the heat if it begins to smoke.
  • Refrigerate sliced beef in its sauce for up to four days; the flavor improves overnight.