Carne en Vara (Spit-Roasted Beef)
A traditional Venezuelan dish from the Llanos region, featuring a large cut of beef slowly roasted on a wooden stake over an open wood fire. This method imparts a unique smoky flavor and tender texture to the meat.
🧂 Ingredients
- 3 kg (approx. 6.6 lbs) Beef Roast(A large, well-marbled cut like a whole sirloin, rib roast, or brisket is ideal. Ensure it's a single, cohesive piece.)
- Generous amount (approx. 1/2 cup) Coarse Sea Salt(Coarse salt is preferred for its ability to draw out moisture and create a flavorful crust.)
- 1 whole head Garlic(Cloves should be peeled and roughly chopped or smashed.)
- 2 tablespoons Ground Cumin(Freshly ground cumin will provide the best flavor.)
- 1 Wooden Stake(A sturdy, food-safe hardwood stake, at least 1.5 meters (5 feet) long, is required. Ensure it is thoroughly cleaned and has been soaked in water for at least 1 hour prior to use to prevent burning.)
- Sufficient quantity Wood for Fire(Hardwoods like mesquite, oak, or hickory are recommended for their long-lasting embers and smoky flavor. Avoid softwoods.)
👨🍳 Instructions
- 1
Prepare the rub: In a small bowl, combine the smashed garlic cloves, ground cumin, and a generous amount of coarse sea salt. Mix well to form a coarse paste.
⏱️ 10 minutes - 2
Season the beef: Pat the beef roast dry with paper towels. Rub the garlic-cumin-salt mixture all over the surface of the beef, pressing it in to adhere. Let the seasoned beef sit at room temperature for at least 30 minutes while you prepare the fire.
⏱️ 30 minutes (plus 30 minutes resting time) - 3
Prepare the fire: Build a strong wood fire in an open pit or designated fire area. Allow the wood to burn down to a bed of hot embers. You want consistent, radiant heat, not roaring flames.
⏱️ 1 hour (approximate, depends on wood) - 4
Skewer the beef: Carefully thread the seasoned beef roast onto the prepared wooden stake. Ensure it is securely fastened and balanced. The stake should pass through the thickest part of the roast.
⏱️ 15 minutes - 5
Position for roasting: Place the wooden stake into the ground or a sturdy stand at an appropriate distance from the embers. The ideal distance is about 30-45 cm (12-18 inches) from the heat source, allowing the beef to cook slowly without burning.
⏱️ 5 minutes - 6
Roast and turn: Begin roasting the beef. Turn the stake regularly (every 15-20 minutes) to ensure even cooking and browning on all sides. Monitor the heat and adjust the distance of the stake from the embers as needed. If flare-ups occur, move the stake away from the direct heat.
⏱️ 4-5 hours - 7
Check for doneness: The beef is ready when it has a deep brown, crusty exterior and the internal temperature reaches your desired level of doneness. For medium-rare, aim for 55-57°C (130-135°F); for medium, 60-63°C (140-145°F). Use a meat thermometer inserted into the thickest part, avoiding the stake.
⏱️ Ongoing during roasting - 8
Rest and serve: Once cooked, carefully remove the stake from the fire. Let the beef rest on the stake for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in more tender and flavorful meat. Slice the beef thinly against the grain and serve hot, traditionally with yuca (cassava) and guasacaca (a Venezuelan avocado salsa).
💡 Pro Tips
- ✓This is a traditional Llanos (plains) cooking method, best enjoyed outdoors.
- ✓The use of a real wood fire is essential for authentic flavor. Experiment with different hardwoods for subtle variations.
- ✓Carne en Vara is often prepared for communal gatherings and celebrations, emphasizing shared food and fellowship.
🔄 Variations
- Experiment with different cuts of beef, adjusting cooking time as needed based on thickness and fat content.
- Add other aromatics to the rub, such as dried oregano or a pinch of chili flakes, for a different flavor profile.
🥗 Nutrition
Per serving