Venezuelan Asado Negro
Eye of round roast slowly cooked in a sauce of panela, red wine, and vegetables, until it can be sliced into tender pieces. The color is built in two stages: first by searing the meat and then by the caramel that coats it. This second step requires attention, because burnt caramel will make the entire sauce bitter. Start the night before to allow time for the marinade.
Ingredients
- 1 eye of round roast (2 kg)
- 1 cup of grated panela (or 150 g of brown or white sugar)
- 3 tablespoons of Worcestershire sauce
- 2 medium onions
- 2 medium tomatoes
- 1 large bell pepper
- 4 garlic cloves
- 500 ml of red wine
- 250 ml of water or beef broth, plus a little more if needed during cooking
- 2 small lemons (the juice)
- 1 generous handful of oregano or marjoram
- 100 ml of extra virgin olive oil
- Salt and pepper to taste
- Cooked white rice or boiled baby potatoes, for serving (optional)
Method
- 1
Peel the garlic and crush it with a pinch of salt and a little of the oil until a paste is obtained. Chop the onions and the bell pepper.
- 2
Rub the eye of round roast with the garlic paste and place it in a container that can be covered. Add the Worcestershire sauce, wine, lemon juice, onions, bell pepper, and oregano or marjoram. Cover and leave in the refrigerator for about 12 hours.
- 3
Grate the panela and the two tomatoes separately, discarding the tomato skins. Keep both at hand: once the caramel is formed, you must continue without delay. If using sugar, weigh out the 150 g.
- 4
Remove the roast and wipe off any vegetables that have stuck to it. Reserve all the marinade, including its liquid and vegetables, for cooking. Add a little salt to the meat.
- 5
Heat the remaining oil in a heavy-bottomed pot (Dutch oven) large enough to fit the meat. Sear the roast over high heat, turning it with tongs until a very dark and even surface is achieved, without burning it. If it does not fit whole, cut it in two before searing.
- 6
Lower to medium heat and distribute the panela or sugar around the meat. As it melts, turn the roast to coat it with the caramel. Watch closely: it should take on a dark color without burning.
- 7
Carefully pour in the reserved marinade and the 250 ml of water or broth, as the liquid may splash when it hits the hot caramel. Scrape the bottom with a spoon to dissolve any stuck bits. Incorporate the grated tomatoes and pepper to taste.
- 8
When it starts to boil, cover and lower the heat to the minimum. Cook for about 3 hours, until the meat is tender when pierced; if it still offers resistance, prolong the cooking.
- 9
During the braising, check the bottom occasionally and stir the sauce so it does not stick. If it thickens before the meat is ready, add a little hot water. Maintain a gentle simmer; if the burner is too hot even at the minimum setting, use a heat diffuser.
- 10
Remove the meat when it is tender. Uncover the pot and reduce the sauce over medium heat, stirring, until it coats the back of a spoon. Taste and adjust salt at the end of the reduction.
- 11
Let the roast rest for about 5 minutes before slicing it against the grain. If the sauce is still reducing, keep the meat covered so it retains its heat.
- 12
Serve the slices hot with plenty of sauce. Accompany, if desired, with white rice or boiled baby potatoes.