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Asado Negro

Asado Negro

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Serves 8.
By Dennis W. Viau; modified from Internet recipes.

This Venezuelan dish uses an economical cut of beef, which is cooked a long time to help it tenderize. The title literally means “roast black”. The beef is browned, then roasted in a dark mixture of dark liquids. This is not an easy recipe, but more a special dinner you might make for holidays or other occasions.


3- to 4-pound (1.4 to 1.8kg) beef eye of round roast
Salt and freshly ground black pepper
3 to 4 tablespoons oil for frying (corn oil, canola oil, safflower, etc.)
3 tablespoons granulated sugar
1 tablespoon brown sugar
1 cup dry red wine
1 cup Marsala wine (dry or sweet)
2 tablespoons butter
4 to 5 cloves garlic, minced
1 large red onion, peeled and thinly sliced
2 celery stalks, chopped
2 leeks, white and green parts only, well washed and chopped
1 red bell pepper, stemmed, seeded, and chopped
1 green bell pepper, stemmed, seeded, and chopped
¼ cup Worcestershire sauce
Optional: 1 tablespoon soy sauce
1 cup beef stock
2 to 3 bay leaves
Rice, cooked according to package directions
Optional: 1 each red, yellow, and green bell peppers, stemmed, seeded, and sliced, then pan roasted or grilled until tender. Season with salt and pepper before serving.


Start heating the oven to 350°F (175°C).

Trim the beef of large pieces of fat. Heat the oil in a large, deep pot, such as a dutch oven, over medium-high heat. Brown the beef on all sides, then transfer to a platter. Season lightly with salt and pepper. Set aside.

Do not drain the pan. Add the sugars, red wine, and Marsala. Heat until the liquid boils. Reduce the heat to low and simmer until less than half the volume remains in the pan. Add the butter and garlic. Cook about 1 minute. Then add the chopped red onion, celery, leeks, and peppers. Cover the pan and cook 5 to 10 minutes.

Add the Worcestershire sauce, (optional soy sauce), beef stock, and bay leaves. Push some vegetables aside in the pan to make room for the beef. Return the roast to the pot, pushing it down into the vegetables, and cover the pan. Bake 2 to 3 hours until very tender, turning the beef over every 30 minutes to cook evenly in the liquid.

Transfer the beef to a platter and tent with foil. Strain the liquid, discarding the solids. If necessary, return the liquid to the pot and simmer over medium-low heat to reduce until slightly thickened. Season with salt and pepper to taste.

Place the roast on a serving platter. Slice part of the roast, then drape the meat with some of the reduced sauce. The remaining sauce can be placed in a gravy boat and set on the table for extra garnish.

Serve with rice and additional fried peppers, if desired.

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