Asado negro
Asado negro, from above
Non vegCaracas

Asado negro

Beef seared in dark caramel and braised until tender. Caracas Sunday lunch, sweet and savoury.

180 minTime
53 gProtein each
mildSpice
2hPlan ahead. Soak for 2 hours first; the 180 minutes come after.
Burnt sugar roast2 chapters · 1 min read

Make it your way

Grandma's wayPapelón crusted beef braised in its sauce.
The original
529kcalsame
53 gproteinsame
1 gfibresame
180minutessame

Asado negro.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef1.2 kg eye of round (muchacho redondo)
Jaggery120 g papelón or dark jaggery
Cooking oil (vegetable oil)2 tbsp
Onion2
Garlic6 cloves
Capsicum (green capsicum, green bell pepper)1
Spring onion (green onion, scallion)4
Worcestershire sauce2 tbsp
Vinegar1 tbsp
Wateras needed
Black pepper1 tsp
Saltto taste

Method

5 steps
  1. 1Marinate the beef with garlic, Worcestershire, vinegar, salt and pepper for at least 2 hours.
  2. 2Heat the oil in a heavy pot, add the papelón and let it melt into a very dark caramel.
  3. 3Carefully sear the beef in the caramel on all sides until very dark.
  4. 4Add blended onion, capsicum and spring onion, the marinade and water. Cover and braise 2 hours, turning occasionally.
  5. 5Slice and pour over the reduced sauce.
Serve it like this

Slice thickly and arrange on a platter with sauce poured over, with white rice and fried ripe plantain.

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Make it a meal

What goes with Asado negro: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Methi thepla40 min
On the side Maduros15 min
On the side Avial35 min
A little snack Tequeños50 min
To drink Sol kadhi40 min
Something sweet Puran poli90 min
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