Venezuelan Asado Negro

This Venezuelan Asado Negro is tender, flavorful and perfect every time! The Round Roast is cooked in a flavorful wine broth until the beef is meltingly tender and divine.

Course Main Course

Cuisine Venezuelan

Prep Time 15 minutes

Cook Time 4 hours 20 minutes

Total Time 4 hours 35 minutes

Servings

Calories 490kcal

Author Oriana Romero

Ingredients

3 – 4 lb Eye of Round Roast
Salt and pepper to taste
6 cloves garlic, minced
1/3 cup Worcestershire sauce
1/3 cup vegetable oil (other neutral taste oil such canola or corn, will work fine)
2 tablespoons granulated sugar
1 onion, roughly diced
1 cup baby carrots
1 green bell pepper, stemmed, seeded and roughly diced
1 fresh oregano sprig (if fresh is not available you can use 1/2 teaspoon of dried oriegano)
2 dried bay leaves
1 cup beef stock
1 beef bouillon
1 cup red wine (full bodied eg. cabernet sauvignon or merlot)
1 cup Marsala wine
1/4 - 1/2 cup papelon/panela/piloncillo, cut into small pieces or grated (brown sugar cane)

Instructions

Prepare the beef: cut off any large, fatty membrane.
Place the beef in a resealable bag and add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate at least 1 hour and up to overnight.
When ready to cook remove meat from marinade. Discard marinade.
Heat the oil in a large heavy-based pan over high heat. When the oil starts to heat, add the sugar in the center of the pan and let it dissolve without stirring. Sear the beef on each side until nicely browned. Transfer beef to the slow cooker.
Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker.
Cook on High for 4 hours or Low for 8 hours.
Open the slow cooker and remove the beef. Discard the oregano sprig and bay leaves. Let the meat rest for 5 min and then place roast on cutting board and slice into 1/2-inch thick pieces. Set aside.
Transfer the liquid and veggies to the blender and puree into a smooth sauce - it will change from a dark brown to a lighter brown color. Pour the sauce into a saucepan and bring to simmer over medium heat. Add grated the papelon (brown sugar cane), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8 - 10 minutes. Taste and adjust the seasoning (salt and pepper) if necessary. Add the sliced meat and simmer for 10 – 15 more minutes.
Serve hot with mash potatoes or white rice.

Notes

STOVE: If you don't have a slow cooker you can prepare this recipe in a regular saucepan over the stove. You just need to adjust cooking time accordingly and add more liquid, preferably beef broth. Start with about 3 cups and add more as it evaporates. It can take up to 3-4 hours to get the meat tender.

INSTANT POT/PRESSURE COOKER: Follow the same steps. Cook on high pressure for 40 minutes.

STORE: Let the asado cool completely. Then store covered in the refrigerator for up to 3 days.

FREEZE: Let the asado cool completely. Then place it in a airtight containers and freeze for up to 2 months. When ready to use defrost in the refrigerator overnight.

REHEAT in a saucepan over medium heat. You can also reheat it in the microwave if you prefer.

Looking for more Venezuelan recipes?

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition