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Asado Negro

Name: Asado Negro
Total time: 180 min
Yield: Serves 6
Cuisine: Venezuela
Ingredients: 1kg (leg, in one piece) Beef; 60g Brown sugar; 2 Onion; 1 Red bell pepper; 4 cloves Garlic; 2 tbsp Worcestershire sauce; 150ml Red wine; 2 tsp Salt; 1/2 tsp Black Pepper; 3 tbsp Vegetable Oil; To taste Cooked rice

Main Dish

⏱ 180 min

👥 Serves 6

Difficulty ⭐⭐

A beef roast seared in caramelized dark sugar and then braised — Caracas's sweet-savory, glossy black classic.

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📖 The Story Behind This Dish

Asado negro means 'black roast': a beef roast is seared in papelón (cane dark sugar) and then braised slowly. The sugar caramel colors the meat black and becomes a sauce concentrated with sweetness, bitterness, and savor. Known as a Sunday dish in Caracas homes, it's served with white rice and fried plantain.

🌆 Where it's eaten: On a Sunday in a Caracas home, the sweet smell of dark sugar scorching in the pot fills the air as thick slices of glossy black meat are laid on a platter.

🥕 Ingredients (serves 6)

Beef 1kg (leg, in one piece)
Brown sugar 60g
Onion 2
Red bell pepper 1
Garlic 4 cloves
Worcestershire sauce 2 tbsp
Red wine 150ml
Salt 2 tsp
Black Pepper 1/2 tsp
Vegetable Oil 3 tbsp
Cooked rice To taste

👩‍🍳 Instructions

Rub the beef with salt, pepper, grated garlic, and Worcestershire sauce and marinate at least 2 hours.
Put oil and the dark sugar in a heavy pot over medium heat and cook until the sugar melts, bubbles, and turns deep brown.
Add the beef and sear, rolling it, until blackened all over (watch for spattering).
Add the chopped onion and bell pepper, red wine, 300ml water, and the marinade.
Cover and braise on low for 2 hours, turning occasionally.
Slice the meat thick, pour over the reduced cooking liquid as sauce, and serve with rice.

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