Asado Negro

Name: Asado Negro
Prep time: 15 min
Cook time: 195 min
Total time: 210 min
Yield: 8 servings
Cuisine: Venezuelan
Ingredients: 1.5kg beef eye of round; 200g panela or dark brown sugar; 3 tbsp oil; 2 onions, quartered; 4 cloves garlic; 1 cup beef broth; 1/2 cup red wine; 2 tbsp Worcestershire sauce; 1 tsp cumin; Salt and pepper

Asado Negro (ah-SAH-doh NEH-groh)

Black Roast Beef

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 464 kcal

A dramatic Venezuelan beef roast caramelized in dark panela sugar until almost black, then braised until impossibly tender in a sweet-savory sauce.

Nutrition & Info

Protein 40.0g

Carbs 22.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

Dutch oven tongs sharp carving knife

Presentation Guide

Vessel: oval serving platter

Garnishes: dark sauce, parsley

Accompaniments: white rice, fried plantains, black beans

Ingredients

1.5kg beef eye of round
200g panela or dark brown sugar
3 tbsp oil
2 onions, quartered
4 cloves garlic
1 cup beef broth
1/2 cup red wine
2 tbsp Worcestershire sauce
1 tsp cumin
Salt and pepper

Instructions

1
Season beef generously with salt, pepper, and cumin.
2
Heat oil in a Dutch oven. Add panela and melt until dark and bubbling, about 5 min.
3
Carefully sear the beef in the caramelized sugar, turning to coat all sides. This creates the "negro" color.
4
Add onions, garlic, broth, wine, and Worcestershire. Bring to a simmer.
5
Cover and braise at 160°C (320°F) for 3 hours, turning occasionally, until fork-tender.
6
Slice against the grain and serve smothered in the dark, glossy sauce.

💡

Did You Know?

The trick to asado negro is letting the panela burn almost to the point of bitterness — the knife-edge between perfect caramel and burnt sugar is what gives it depth.

Chef's Notes

Equipment Tips

Dutch oven
tongs
sharp carving knife

Garnishing

dark sauce, parsley

Accompaniments

white rice, fried plantains, black beans

The Story Behind Asado Negro

Asado negro is a Caracas specialty born from colonial-era ingenuity, where panela sugar was abundant and cheap. The technique of caramelizing meat in burnt sugar created a uniquely Venezuelan dish with no parallel in Spanish cooking. It became the centerpiece of Caracas Sunday tables and a symbol of Creole culinary identity.

🕐 Traditionally enjoyed sunday lunch, celebrations 📜 Origins: Colonial Caracas era

Comments (0)

No comments yet. Be the first to share your thoughts!