Asado Negro is a classic Venezuelan dish that showcases the artistry of slow-cooking and the robust flavors of braised beef. This tender and succulent dish is characterized by its dark, caramelized sauce and rich aromatic spices. Asado Negro is a staple of Venezuelan cuisine and is often served during special occasions and gatherings. In this article, we will guide you through an authentic Asado Negro recipe, allowing you to savor the bold and savory flavors of this Venezuelan delicacy in your own kitchen.

Ingredients:

3 pounds beef roast (such as eye round or chuck roast)

1 cup beef broth

1 cup red wine

1 cup brown sugar

1/2 cup balsamic vinegar

1/4 cup soy sauce

1 onion, thinly sliced

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons ground black pepper

1 teaspoon salt

2 bay leaves

Vegetable oil for searing

Step 1: Prepare the beef

Season the beef roast with salt, ground black pepper, ground cumin, and dried oregano, ensuring it is evenly coated. Let it marinate for at least 30 minutes, or overnight for enhanced flavor.

Step 2: Sear the beef

Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Sear the beef on all sides until it develops a brown crust. Remove the beef from the pot and set it aside.

Step 3: Prepare the braising liquid

In the same pot, add the sliced onion and minced garlic. Sauté until they become fragrant and softened. Add the beef broth, red wine, brown sugar, balsamic vinegar, soy sauce, and bay leaves. Stir well to combine the ingredients and bring the mixture to a simmer.

Step 4: Braise the beef

Return the seared beef to the pot, making sure it is submerged in the braising liquid. Cover the pot and reduce the heat to low. Allow the beef to simmer gently for 3-4 hours, or until it becomes fork-tender and easily falls apart.

Step 5: Reduce the sauce

Once the beef is cooked, remove it from the pot and set it aside to rest. Increase the heat to medium-high and let the sauce simmer, uncovered, until it thickens and reduces to a syrupy consistency. Stir occasionally to prevent sticking.

Step 6: Slice and serve

Slice the rested beef against the grain into thick slices. Pour the reduced sauce over the sliced beef, allowing it to soak up the flavorful caramelized sauce. Serve the Asado Negro with rice, plantains, and a side of your choice.

Optional: Serving Suggestions

Serve Asado Negro with traditional Venezuelan sides, such as arepas or black beans. Garnish with fresh herbs, such as parsley or cilantro, for a pop of freshness.

With this authentic Asado Negro recipe, you can experience the bold and succulent flavors of Venezuelan braised beef in your own kitchen. The slow-cooking process and flavorful marinade create a dish that is tender, aromatic, and deeply satisfying. Asado Negro is a testament to the rich culinary heritage of Venezuela and is sure to impress your family and friends during special occasions. So, gather your ingredients, follow the recipe, and let the savory aroma of Asado Negro fill your kitchen as you embark on a culinary journey to the heart of Venezuelan cuisine.