Best Asado Negro Recipes
ASADO NEGRO
Here, we have a raggedy number out of Venezuela called asado negro. It requires a fat roast of beef that is simmered for a long time in dark caramel, its sweetness tempered by vinegar. The result is sticky and unctuous beneath a cloak of peppers, onions and leeks. It looks mysterious and bold on the plate and at the start of a New York winter can conjure some degree of Latin American humidity and joy. Asado negro has its primary home in Caracas, where it is often served during the holidays, alongside fried sweet plantains and white rice, with perhaps a tart green salad for contrast. The meat is napped in blackness that comes not from fire or smoke but from the absorption of all colors into one, a color as deep as space itself. It is beef the color of a velvet dinner jacket seen across a dark lawn at midnight. It makes mockery of pot roast. And, as we shall see, it is exceedingly simple to make.
Provided by Sam Sifton
Categories dinner, main course
Time 3h45m
Yield Serves 6 to 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees. Combine the white sugar and 1 cup of water in a heavy saucepan and cook, without stirring, over medium-high heat until the sugar dissolves and turns dark caramel, 8 to 10 minutes. Carefully add the brown sugar, vinegar and wine, and cook, stirring, until all the caramel has melted. Set aside.
- Heat a Dutch oven large enough to hold the meat over medium-high heat. When hot, add the canola oil and butter. When these begin to shimmer and foam, sear the roast on all sides. Transfer the meat to a platter and set aside.
- Add the garlic, onion, celery, leeks and bay leaves to the Dutch oven and cook over medium-high heat until they have softened and almost begun to brown. Add the Worcestershire and soy sauces and stir to incorporate, then return the meat to the pot and season with salt and pepper. Cover with the bell-pepper slices and pour the caramel sauce over the top. Cover, place in the oven and cook for approximately 2½ hours - basting and turning the meat every 45 minutes - until it is very tender.
- Remove the meat and allow it to stand on a platter, tented in foil, for at least 30 minutes. If the sauce is not syrupy and thick, remove the vegetables (discard the bay leaves) and arrange them around the meat, then place the Dutch oven, uncovered, over medium-high heat and allow the sauce to reduce.
- When the sauce is ready, slice the meat and return it, along with the vegetables, to the sauce and reheat in the oven or, covered, on the stove. Check the seasoning and garnish with chopped cilantro.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 34 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1034 milligrams, Sugar 30 grams, TransFat 0 grams
ASADO NEGRO
Steps:
- Preheat oven to 375. Combine white sugar and 1 cup of water in a saucepan and cook without stirring over medium high heat until the sugar dissolves and turns dark caramel, 8-10 minutes. Carefully add the brown sugar, vinegar, and wine, and cook, stirring until the caramel has melted and set aside. Heat a Dutch oven over medium high heat. When hot add canola oil and butter. When it begins to shimmer and foam, sear the roast on all sides. Transfer to platter and set aside. Add the garlic, onions, celery, leeks, and bay leaves. Cook over medium-high heat until softened and almost brown. Add worcestershire and soy sauce. Stir to incorpororate. Return meat season with salt and pepper. Cover with pepper slices and pour the caramel sauce over the top. Cover and place in oven for 2 1/2 hours, basting and turning the meat every 45 minutes. Remove and cool meat on a tented platter for 30 minutes. Remove vegies and place on platter and reduce sauce. Slice beef return beef and veggies to the sauce and warm on stove. Garnish with celantro and serve.
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. Venezuelan Asado Negro Recipe Whether you're hosting a Holiday party or Sunday family dinner, this Venzuelan Asado Negro will be a BIG hit and a scrumptious centerpiece. I'm super excited to share this recipe [...]
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- 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.
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Asado Negro is a Venezuelan dish that originated from Spanish cuisine, and the recipe is said to have been brought over from Spain during the colonial period. The dish has a distinct flavor that comes from the combination of ingredients such as beef, onions, garlic, sugar, and spices. Asado Negro translates to black roasted beef, and it is aptly named after the dark color that the beef takes on from the slow cooking process it undergoes. The recipe for Asado Negro varies among families, with each having its unique twist on the dish. However, the dish typically involves slow-cooking beef in a rich, flavorful broth until it is tender enough to fall apart.
Ingredients
The ingredients for Asado Negro vary among families and regions, but some of the commonly used ingredients include the following:
- Beef: This is the main ingredient in Asado Negro recipes. The beef is typically cut against the grain into large pieces, marinated, and then slow-cooked with other ingredients.
- Onions and Garlic: These are used to add flavor and aroma to the dish. The onions are typically sliced and caramelized before being added to the broth.
- Sugar: This is used to give the dish its distinct brown color and to add a touch of sweetness.
- Vinegar: Vinegar is added to the broth to tenderize the beef and to balance out the sweetness of the sugar.
- Spices: Spices such as bay leaves, cumin, and paprika are typically used in Asado Negro to add flavor to the dish.
Preparation
The preparation of Asado Negro typically involves several steps and can take several hours to complete. The following are the steps involved in preparing Asado Negro:
Marinade the beef
The first step in preparing Asado Negro is to marinate the beef. The beef is typically cut against the grain into large pieces and marinated in a mixture of garlic, onions, vinegar, and spices. The marinade is left to soak into the beef for several hours or overnight to infuse the flavors.
Caramelize the onions
The next step is to caramelize the onions. This is done by slicing the onions and cooking them over medium-low heat until they turn golden brown. Caramelizing the onions takes time and requires frequent stirring to prevent them from burning. Once the onions are caramelized, they are removed from the pan and set aside.
Brown the beef
The marinated beef is then browned in the same pan used to caramelize the onions. Browning the beef adds flavor and color to the dish. The beef is cooked in batches until it is browned on all sides, then removed from the pan and set aside.
Create the broth
The next step is to create the broth. The same pan is used to create the broth by adding water, sugar, vinegar, and spices. The browned beef and caramelized onions are then added to the broth, and the mixture is brought to a boil. The heat is then reduced, and the mixture is left to simmer for several hours until the beef is tender enough to fall apart and the broth has thickened.
Serve
Once the beef is tender, it is removed from the broth, and the broth is strained to remove any solid pieces. The strained broth is then poured over the beef, and it is ready to be served. Asado Negro is typically served with rice, beans, or mashed potatoes.
Conclusion
Asado Negro is a flavorful and comforting dish that is popular in Venezuelan cuisine. The dish is known for its tender, falling apart beef and its rich, aromatic broth. Although the recipe varies among families and regions, the combination of ingredients such as beef, onions, garlic, sugar, and spices is what gives Asado Negro its distinct flavor. Whether served with rice, beans, or mashed potatoes, Asado Negro is a dish that is sure to satisfy and comfort anyone who tries it.