How to Make Authentic Venezuelan Asado Negro with Caramelized Beef

Simple Summary

Asado Negro is a Venezuelan delicacy featuring tender beef slow-cooked in a rich, dark caramel sauce. This dish is known for its complex flavors and melt-in-your-mouth texture.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Servings: 6-8
• Difficulty: Intermediate

Ingredients

• 3 lbs beef roast (chuck or round)
• 1 cup sugar
• 1/4 cup vegetable oil
• 2 large onions, sliced
• 6 cloves garlic, minced
• 2 red bell peppers, sliced
• 2 cups red wine
• 2 cups beef broth
• 1/4 cup Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste
• 1/4 cup red wine vinegar

Instructions

1. Season the beef roast generously with salt and black pepper. Set aside.

2. In a large, heavy-bottomed pot, melt the sugar over medium heat until it turns into a dark amber caramel, about 8-10 minutes. Be careful not to burn it.

3. Carefully add the vegetable oil to the caramel (it will splatter), and immediately add the seasoned beef. Sear the beef on all sides until well-browned, about 3-4 minutes per side.

4. Remove the beef and set aside. In the same pot, add onions, garlic, and bell peppers. Sauté for 5 minutes until softened.

5. Pour in the red wine, beef broth, and Worcestershire sauce. Scrape the bottom of the pot to release any caramelized bits.

6. Return the beef to the pot. Add bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low.

7. Cover and simmer for 3-4 hours, or until the beef is very tender and easily falls apart with a fork.

8. Remove the beef and set aside. Increase heat to medium-high and reduce the sauce for about 15 minutes until it thickens slightly.

9. Stir in the red wine vinegar and adjust seasoning with salt and pepper to taste.

10. Slice or shred the beef and return it to the sauce. Simmer for an additional 10 minutes to reheat and allow the flavors to meld.

11. Serve hot, spooning the rich sauce over the beef.

Chef's Notes

• For the best flavor, marinate the beef overnight in red wine, garlic, and herbs before cooking.
• If the sauce becomes too thick during cooking, add a little more beef broth or water.
• This dish tastes even better the next day, making it perfect for meal prep.
• For a non-alcoholic version, replace the red wine with additional beef broth and a tablespoon of balsamic vinegar.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutritional Info

Per serving (based on 8 servings):

• Calories: Approximately 450
• Protein: 35g
• Fat: 20g (mostly from the beef)
• Carbohydrates: 25g
• Rich in iron, zinc, and B vitamins from the beef
• Contains antioxidants from the red wine and vegetables

Serving Suggestions

• Serve Asado Negro over white rice or with traditional Venezuelan arepas.
• Pair with a side of black beans and fried plantains for an authentic Venezuelan meal.
• Garnish with fresh cilantro or parsley for a pop of color and freshness.
• This dish pairs well with a full-bodied red wine like Cabernet Sauvignon or Malbec.
• For a complete dinner party, start with a light salad and end with a traditional Venezuelan dessert like Quesillo (caramel flan).