Entree: Venezuela – Northern Culinary Region – Asado Negro (Slow-braised beef roast glazed in a dark caramelized sweet-savory sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) beef roast (eye of round, chuck, or rump roast)
- 1/2 cup (100 g) dark brown sugar or panela granules
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced, about 10 oz (300 g)
- 4 cloves garlic, minced, about 1 oz (30 g)
- 1/2 cup (120 ml) dry red wine (optional)
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) soy sauce
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves or 3 whole cloves
- 2 bay leaves
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) vinegar (white or apple cider) or lime juice
- 2 tbsp (30 g) butter (optional, for finishing)
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the beef roast dry and season lightly with salt and black pepper. In a heavy ovenproof pot or Dutch oven, heat 1 tbsp (15 ml) oil over medium-high heat.
2. Sear the roast on all sides until deeply browned, about 4–5 minutes per side. Remove the roast and set aside.
3. In the same pot, reduce heat to medium and add remaining 2 tbsp (30 ml) oil. Add the sliced onions and cook until soft and lightly caramelized, about 8–10 minutes. Add the garlic and cook 30–45 seconds.
4. Sprinkle the dark brown sugar or panela over the onions and let it melt and darken until it becomes a deep amber caramel, stirring so it does not burn, about 3–5 minutes.
5. Deglaze with the red wine if using, scraping up browned bits, then stir in the tomato paste, Worcestershire sauce, soy sauce, vinegar or lime juice, ground cumin, cloves, and bay leaves.
6. Return the seared roast to the pot and add beef stock so it comes halfway up the sides of the roast. Bring to a gentle simmer.
7. Cover the pot and transfer to a preheated 325°F (165°C) oven, or simmer gently on the stovetop, and braise until the meat is fork-tender, about 2 to 2½ hours.
8. Remove the roast to a cutting board and tent with foil. Skim excess fat from the braising liquid and strain if desired. Simmer the sauce over medium heat to reduce and intensify, about 10–15 minutes. Adjust seasoning with salt and pepper.
9. Optionally whisk in 2 tbsp (30 g) butter to give the sauce a glossy finish. Slice the roast against the grain, arrange on a platter, and spoon the dark glaze over the meat. Garnish with chopped parsley and serve with white rice and fried plantains or potatoes.