Asado Negro
Venezuelan Asado Negro is a classic comfort food dish featuring a beef roast slow-cooked in a rich, dark caramel sauce made from papelón (unrefined cane sugar). The result is incredibly tender beef with a deep, mahogany hue and a complex sweet, savory, and slightly tangy flavor profile. It's traditionally served with white rice.
🧂 Ingredients
- 1.5 kg Beef eye round roast(Trimmed of excess fat. Can also use beef chuck roast or brisket for a richer flavor, but eye round is traditional.)
- 250 g Papelón (or piloncillo)(This is unrefined cane sugar, essential for the characteristic dark color and flavor. If unavailable, substitute with dark brown sugar, but the color and taste will be slightly different.)
- 2 large Onions(Peeled and roughly chopped.)
- 60 ml Worcestershire sauce(Adds a layer of umami and tang.)
- 2 medium Tomatoes(Roughly chopped. Canned diced tomatoes (undrained) can be substituted.)
- 200 ml Dry red wine(Such as Merlot or Cabernet Sauvignon. Adds depth to the sauce.)
- 500 ml Beef broth(Low sodium is preferred to control saltiness.)
- 2 tablespoons Vegetable oil(For searing the beef.)
- to taste Salt
- to taste Black pepper
- for serving White rice(Cooked according to package directions.)
👨🍳 Instructions
- 1
Prepare the caramel and sear the beef: In a large, heavy-bottomed pot or Dutch oven, melt the papelón over medium heat. Stir constantly until it liquefies and begins to turn a deep, dark amber color, like molasses. Be careful not to burn it, as it will become bitter. Once the caramel is formed, carefully add the vegetable oil (it may splatter). Immediately add the beef roast to the pot. Sear the beef on all sides until a deep brown crust forms, about 2-3 minutes per side. Remove the beef from the pot and set aside.
⏱️ 15-20 minutes - 2
Sauté aromatics and deglaze: Add the chopped onions to the same pot and sauté in the rendered fat and caramel until softened and slightly translucent, about 5 minutes. Add the chopped tomatoes and cook for another 2-3 minutes until they begin to break down. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Let the wine simmer and reduce slightly for about 2 minutes.
⏱️ 10 minutes - 3
Braise the beef: Return the seared beef roast to the pot. Add the Worcestershire sauce and beef broth. The liquid should come about halfway up the sides of the roast. Bring the liquid to a gentle simmer. Season the beef generously with salt and black pepper. Cover the pot tightly with a lid. Transfer the pot to a preheated oven.
⏱️ 3 hours 30 minutes to 4 hours 30 minutes - 4
Check for tenderness and reduce sauce: After about 3.5 hours, check the beef for tenderness. It should be very fork-tender and easily shreddable. If it's not tender enough, continue braising, checking every 30 minutes. Once the beef is tender, carefully remove it from the pot and place it on a cutting board. Tent loosely with foil to keep warm. Skim any excess fat from the surface of the braising liquid. Place the pot back on the stovetop over medium-high heat and simmer the sauce, uncovered, until it thickens to a glossy, syrupy consistency. This may take 10-20 minutes. Taste and adjust seasoning with salt and pepper if needed. The sauce should be rich, deeply colored, and have a balance of sweet and savory.
⏱️ 15-25 minutes - 5
Serve: Slice the rested beef against the grain into thick slices, or shred it. Arrange the beef on a platter or individual plates. Spoon the reduced, glossy sauce generously over the beef. Serve immediately with fluffy white rice.
⏱️ 5 minutes
💡 Pro Tips
- ✓The dark color of Asado Negro comes from the caramelization of the papelón. Watch it closely to prevent burning, which will make the sauce bitter.
- ✓The sauce should be thick and glossy, with a complex sweet-savory flavor. If it's too thin, continue reducing it. If it's too sweet, a splash of vinegar or more Worcestershire sauce can help balance it.
- ✓Asado Negro often tastes even better the next day, as the flavors meld and deepen. Reheat gently on the stovetop or in the oven.
- ✓Ensure the beef is fork-tender before slicing. This indicates it has broken down properly during the long braise.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer sauce, add a strip of bacon to the pot when sautéing the onions.
- Some recipes call for a splash of rum or brandy in addition to the red wine for extra depth.
- Add a bay leaf to the braising liquid for an aromatic note.