Venezuelan Asado Negro

Ingredients

• 1.5kg beef silverside or rump roast
• 3 tbsp panela or brown sugar
• 2 onions
• 1 red pepper
• 5 garlic cloves
• 3 tomatoes
• 100ml port or red wine
• 100ml Worcestershire sauce
• 3 bay leaves
• 3 tbsp oil
• Salt

Instructions

1. Pat beef dry; pierce all over.
2. Heat oil in a heavy pot; melt sugar to a dark caramel.
3. Brown the beef in the caramel on all sides — it will look very dark.
4. Add onion, pepper, garlic, tomatoes, port, Worcestershire, bay leaves.
5. Cover with water; simmer covered 2.5-3 hours until very tender.
6. Rest 20 minutes; slice across the grain.
7. Strain and reduce the sauce.

Serving suggestions

• Serve with rice and fried plantain.

Storage & reheating

Keeps 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions