Best Venezuelan Beef Roast Marinade Recipes

ASADO NEGRO (VENEZUELAN-STYLE ROAST BEEF)

Steps:

• Using a sharp paring knife, slice incisions on all sides of roast and insert the slices of garlic.
• Combine celery, leeks, onions, bay leaves, olive oil and Worcestershire sauce in a sealable plastic bag. Add roast, pressing out as much air as possible and seal bag.
• Place in refrigerator for at least three hours, or ideally overnight.
• In a deep pot over medium high heat, combine sugar and 1/2 cup water, stir infrequently and cook for about 15 minutes or until a dark caramel color is reached.
• Carefully add wine, vinegar and brown sugar (hot caramel will splatter) and cook, stirring just until there are no sugar lumps in mixture, about 5 minutes. Set aside.
• Preheat the oven to 375°F.
• Remove beef from marinade (reserving marinade) and season with salt and pepper all over. Heat an oven safe medium-sized pot with a lid (large enough for roast and vegetables) over high heat.
• Add butter and vegetable oil. Sear meat over high heat until brown on all sides. Remove to a plate.
• Remove beef from marinade (reserving marinade) and season with salt and pepper all over.
• Heat an oven safe medium-sized pot with a lid (large enough for roast and vegetables) over high heat.
• Add butter and vegetable oil. Sear meat over high heat until brown on all sides. Remove to a plate.
• Remove from the oven, baste beef with juices, reduce oven temperature to 275°F and cook for another 1 1/2 hours, basting every 30 minutes.
• Remove from the oven and let rest for 20 minutes. Place roast on cutting board and slice into ½-inch thick pieces.
• Place all cooked vegetables (but not sauce) in an ovenproof dish and arrange beef slices over them and set aside.
• Taste sauce, which should be of an almost syrupy consistency. If not, place in a pan and reduce over low heat until it reaches a syrupy consistency.
• Taste and re-season with salt and pepper if needed. Remove bay leaves from sauce pour over beef slices.
• Return to the oven for 30 minutes at 275°F. Sprinkle with freshly chopped parsley and serve immediately.

VENEZUELAN ASADO NEGRO

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.

VENEZUELAN SPICE MARINADE

Steps:

• In a glass bowl, combine all ingredients & mix well.
• Use immediately as a marinade for meat of your choice.

VENEZUELAN POT ROAST

Steps:

• 1. Trim excess fat from roast and rinse under cool running water. Drain well and pat dry. Pierce roast several times on all Side dish with a sharp knife. Combine garlic, salt, black pepper, thyme, and lime or lemon juice, and rub this mixture over the roast. Place the roast into a large nonmetal bowl, refrigerate, and marinate for 1 to 2 hours.
• 2. In a Dutch oven, heat oil over medium-high heat. Add roast (reserve marinade) and sear on all Side dish, about 15 minutes. Reduce heat to low and add carrots, onion, bay leaves, beer, and any remaining marinade. Cover and cook for 2 hours.
• 3. Stir in bell pepper, raisins, olives, and capers. Increase the heat to medium-high and cook uncovered for another 30 minutes, while spooning the broth over the meat to baste it.