Entree: Venezuela – National Cuisine – Asado Negro (Slow-roasted beef with a deeply caramelized sweet-savory dark glaze)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Additional 10 min

Total 3 hrs

Ingredients

- 3 lb (1.4 kg) beef eye of round or rump roast, trimmed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) black pepper
- 3 tbsp (45 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 2 tbsp (30 ml) olive oil (for searing if needed)
- 2 large onions, sliced, about 12 oz (340 g) total
- 4 garlic cloves, minced
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) soy sauce
- 1/2 cup (120 ml) dry red wine
- 2 cups (480 ml) beef broth
- 2 tbsp (30 g) tomato paste
- 2 bay leaves
- 1/2 tsp (1 g) ground cumin
- 2 whole cloves (optional)
- 1 tbsp (15 ml) red wine vinegar or to taste
- Chopped parsley for garnish

Instructions

1. Preheat oven to 325°F (163°C). Pat the roast dry and rub all over with salt and black pepper.
2. In a heavy ovenproof Dutch oven or skillet over medium heat, add the granulated sugar. Allow the sugar to melt undisturbed, then gently swirl until it becomes a deep amber caramel, about 6–8 minutes. Watch carefully to avoid burning.
3. When the caramel is dark amber, carefully add 1 tbsp (15 ml) vegetable oil to stop cooking and swirl to coat the pan. Add the roast and turn to coat with the caramel; sear on all sides until nicely browned, about 3–4 minutes per side. Remove roast and set aside.
4. Add remaining vegetable or olive oil to the pot if needed. Sauté the sliced onions until soft and starting to brown, about 8 minutes, then add the minced garlic and cook 30 seconds.
5. Stir in the tomato paste and cook 1 minute. Deglaze with the red wine, scraping up browned bits. Add Worcestershire, soy sauce, beef broth, bay leaves, cumin, and whole cloves if using. Bring to a simmer.
6. Return the roast to the pot, spoon some sauce over it, cover tightly, and transfer to the preheated oven. Braise until very tender, about 2½–3 hours (internal temperature target for medium 145–160°F/63–71°C), turning the roast once or twice and basting with sauce.
7. Remove the roast to a cutting board and tent with foil to rest. Strain the braising liquid into a saucepan, discard bay leaves and cloves, and simmer to reduce and concentrate flavors for 8–12 minutes. Stir in the red wine vinegar and adjust seasoning.
8. Slice the roast thinly across the grain, spoon the reduced sauce over the slices to glaze, garnish with chopped parsley, and serve with steamed rice, mashed potatoes, or fried plantains.