ASADO NEGRO

ASADO NEGRO image

Yield 6-8

Number Of Ingredients 18

1 cup of white sugar
2 teaspoons of brown sugar
2 cups of white wine vinegar
1 cup of dry red wine
2 tablespoons of canola oil
2 tablespoons of unsalted butter
4 pound beef bottom round roast
5 cloves of garlic peeled and smashed
1 large Spanish onion peeled and thinly sliced
2 stalks of celery chopped
2 leeks white and light-green parts only, thinly sliced
2 bay leaves
1/3 cup of worcestershire sauce
1 table spoon soy sauce
Kosher salt and freshly ground pepper
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced
2 tablespoons of cilantro coarsely chopped for garnish

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.