Traditional Venezuelan Asado Negro
Mise en Place / Ingredients[11]
- 3.5 lbs Beef Eye of Round Roast
- 0.75 cup Grated unrefined panela (papelón) (Goya Panela)
- 1 cup Dry red wine
- 2 cups Rich beef broth (or water)
- 2 large Yellow onions, finely grated or diced
- 6 cloves Garlic cloves, crushed into a paste
- 3 tbsp Worcestershire sauce (salsa inglesa) (Lea & Perrins)
- 1 tsp Ground cumin
- 3 tbsp Neutral vegetable oil
- 2 tsp Kosher salt
- 1 tsp Freshly ground black pepper
🛒 US Supermarket Brand Guide
High molasses content for deep color. • 📍 Hispanic aisle.
Cooking Sequence & Checkpoints
Rub the beef eye of round roast all over with grated onions, crushed garlic, Worcestershire sauce, ground cumin, kosher salt, and black pepper. Marinate covered in the refrigerator for 2 hours (120 minutes).
✓ Checkpoint: Deeply seasoned roast.
Scrape marinade off the beef and reserve it. Heat neutral oil and grated panela in a heavy Dutch oven until bubbling and dark amber; sear the roast on all sides for 12 minutes until blackened and glossy.
✓ Checkpoint: Glossy dark mahogany crust.
Pour in the reserved onion-garlic marinade, dry red wine, and 2 cups beef broth. Cover tightly and braise over low heat for 2 hours (120 minutes) until fork-tender (195°F–205°F / 90°C–96°C).
✓ Checkpoint: Fork-tender roast.
Slice the roast against the grain into 1/2-inch medallions and simmer 10 minutes in the reduced velvety black sauce.
✓ Checkpoint: Glistening medallions.
🔬 Why It Works:
Panela Flash Sear: Browning raw cane sugar creates complex bitter-sweet pyrazines.
⚠️ Troubleshooting:
Too sweet: Add splash of dry red wine and apple cider vinegar.