Best Venezuelan Beef Roast Marinade Recipes

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ASADO NEGRO (VENEZUELAN-STYLE ROAST BEEF)



Asado Negro (Venezuelan-Style Roast Beef) image

This traditional Venezuelan roast is extra tender owing to the ample amount of tangy caramel-wine sauce that helps seal in the delicious juices. Marinate the beef overnight for the best flavor in this slow-roasted special occasion dish. Serve the traditional way over rice or fried plantains to absorb every drop of the smooth, syrupy sauce.

Time 6h20m

Yield Serves 12

Number Of Ingredients 17

4 pounds beef chuck, tied for a roast
4 cloves garlic, thinly sliced
3 stalks of celery, washed, peeled and thinly sliced
1 leek, white and light green parts only, thinly sliced and washed
2 white onions, peeled, cut in half and sliced thinly in half rounds
3 dried bay leaves
1/2 cup olive oil
1/2 cup Worcestershire sauce
1 cup granulated sugar
1 cup red wine (like cabernet sauvignon or an inexpensive Chilean wine)
2 cups white wine vinegar
3 tablespoons brown sugar
2 large green bell peppers, cut in half inch cubes
8 medium white button mushrooms, sliced thinly
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
5 parsley sprigs, chopped

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.

Nutrition Facts : Calories 520 calories, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 145 milligrams, Sodium 310 milligrams, Carbohydrate 26 grams, Protein 48 grams

VENEZUELAN SHREDDED BEEF



Venezuelan Shredded Beef image

This Venezuelan Shredded Beef recipe is amazing! It's tender, juicy, and so flavorful. Make a big batch in the slow cooker or stovetop, and you can have something different with it for days.

Provided by Oriana Romero

Categories     Main Course

Time 3h

Number Of Ingredients 13

1-2 lb (500 - 1000 g) skirt steak or flank steak
6-8 cups (1 1/2 - 2 l) beef broth
Salt and pepper to taste
4 tablespoons ( 60 ml) olive oil
1 cup onion, (finely diced)
1 cup green pepper, (chopped into small cubes)
3 cloves garlic, (minced)
1 can (6oz) tomato paste
1 can (8oz) tomato sauce
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 tablespoon dried oregano
2 bay leaves

Steps:

  • Cut the meat into 4 pieces.
  • Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 - 3 hours, or until the meat is fully cooked and tender. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).
  • When the meat is tender and fully cooked, carefully removed it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).
  • Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any.
  • Add the oil to a large skillet over medium heat. When hot, add the onion and pepper and sauté for 3-5 minutes, or until the onion is translucent. Then add garlic and let it cook for 1 more minute.
  • Stir in shredded beef and mix to combine well.
  • In a medium bowl, combine tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed. Taste and adjust the seasoning, adding more salt and/or pepper, if necessary.
  • Serve hot with white rice, black beans, and fried plantains if desired.
  • Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Add beef to a slow cooker.
  • Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker.
  • Add onion, peppers, garlic, and bay leaves. Mix to combine.
  • Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  • When the time is over, and the meat is tender, remove meat for the slow cooker. Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any. and toss to coat with the juices
  • Return shredded meat to the cooker and toss to coat with the sauce. Discard bay leaves.
  • Serve hot with white rice, black beans, and fried plantains if desired.
  • For pressure cooker instructions, check out my Instant Pot Venezuelan Shredded Beef recipe.

Nutrition Facts : Calories 360 kcal, Carbohydrate 9 g, Protein 30 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 71 mg, Sodium 1464 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

VENEZUELAN BEEF ROAST MARINADE



Venezuelan Beef Roast Marinade image

This is the best! From a novel by Marisol, from the main character's family recipes. Sure tastes authentic. Probably could be used for other things too...

Provided by christena

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup white wine
1/4 cup olive oil, unfiltered, sweet, and aromatic
1/4 lemon, juice of, fresh
1/4 lime, juice of
1 teaspoon sea salt
1 teaspoon dry oregano
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced

Steps:

  • Mix all of these ingredients.
  • Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible.
  • Refrigerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate.
  • Roast meat dry at about 300°F.
  • Or grill and baste.

Nutrition Facts : Calories 149.7, Fat 13.6, SaturatedFat 1.9, Sodium 583.8, Carbohydrate 2.3, Fiber 0.3, Sugar 0.5, Protein 0.2

VENEZUELAN POT ROAST



Venezuelan Pot Roast image

This recipe came from the latin kitchen. Unlike the well-known barbecued asado of neighboring Argentina, the Venezuelan version is prepared by slow cooking over a stovetop, with many seasonings and condiments. Serve with boiled potatoes or rice.

Provided by Lynn Clay

Categories     Beef

Time 3h15m

Number Of Ingredients 14

2 lb bottom round beef roast
4 clove garlic (coarsely chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 lime or lemon, juiced
3 Tbsp vegetable oil
2 carrots (cut into 4 or 5 pieces each)
2 bay leaves
1 c beer
1 green bell pepper (coarsely chopped)
1/3 c raisins
1/4 c pimiento-stuffed olives
1 Tbsp capers

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.

VENEZUELAN SPICE MARINADE



Venezuelan Spice Marinade image

Although it is indicated as a marinade for 'meat,' it was probably meant for beef. This recipe is posted as prepare for participation in World Tour 4!

Provided by Sydney Mike

Categories     Vegetable

Time 5m

Yield 3 1/2 cups, 12 serving(s)

Number Of Ingredients 9

1/4 teaspoon salt
2 teaspoons curry powder
2 cups tomatoes, finely diced
1/4 cup onion, finely diced
3 garlic cloves, minced
1/8 teaspoon ground pepper
1/4 cup fresh cilantro, chopped
1 red bell pepper, finely diced
1 cup barbecue sauce, spicy

Steps:

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

Nutrition Facts : Calories 27.3, Fat 0.5, SaturatedFat 0.1, Sodium 220.5, Carbohydrate 5.2, Fiber 1, Sugar 2.2, Protein 0.9

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