Traditional Venezuelan Asado Negro
Beef eye of round roast seared in dark bubbling sugarcane papelón, slow-braised in red wine, aromatics, and rich broth until meltingly tender.
Tender beef medallions smothered in thick, sweet-savory mahogany gravy.
Cook with Cocinanding Companion
Distraction-free step-by-step guidance with persistent ingredient checklists, timers, and printable Infoguide.
Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Chef James Tahhan): This public video is provided as a visual reference for the dish. Exact ratios, timings (25m prep / 142m cook / 120m rest), and US grocery suggestions on this page are independently standardized by Cocinanding.
Traditional Venezuelan Asado Negro
Chef James Tahhan
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
Other Related Culinary Videos (Complementary Dishes)
Traditional Caribbean Shredded Beef (Ropa Vieja)
Related shredded & braised caribbean beef classics video (Cuban / Caribbean) by Delicias de Fujita exploring a complementary approach within the same dish family.
Traditional Crispy Cuban Vaca Frita
Related shredded & braised caribbean beef classics video (Cuban) by Cocina Cubana con Luz exploring a complementary approach within the same dish family.
What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
Goya Cane Sugar Panela
Standard Size: 16 ozWhy it matters: High molasses content for deep color.
Where to find in US: Hispanic aisle.
Acceptable substitutes: Dark brown sugar.
Why This Recipe Works
💡 Panela Flash Sear
Browning raw cane sugar creates complex bitter-sweet pyrazines.
Ingredients for 6 ServingsUS Standard Measurements
- 3.5 lbs Beef Eye of Round Roast
- 0.75 cup Grated unrefined panela (papelón)⭐ Recommended: 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)⭐ Recommended: Lea & Perrins
- 1 tsp Ground cumin
- 3 tbsp Neutral vegetable oil
- 2 tsp Kosher salt
- 1 tsp Freshly ground black pepper
Required Kitchen Tools
- ✓Cast iron Dutch oven
- ✓Carving knife
Step-by-Step Preparation
Marinate Roast (2 Hours)
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).
Dark Papelón Sear
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.
Slow Wine & Broth Braise
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).
Slice & Glaze
Slice the roast against the grain into 1/2-inch medallions and simmer 10 minutes in the reduced velvety black sauce.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Too sweet
Underlying Cause: Excess sugar.
Fix & Solution: Add splash of dry red wine and apple cider vinegar.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Traditional Venezuelan Asado Negro
❓ Which brand of panela should I look for in US grocery stores for Traditional Venezuelan Asado Negro?
Editorial suggestion: Goya Cane Sugar Panela (Goya). High molasses content for deep color. Typical aisle: Hispanic aisle. Acceptable substitute: Dark brown sugar.
❓ How do I fix: "Too sweet"?
Common cause: Excess sugar. Practical fix: Add splash of dry red wine and apple cider vinegar.
The Crown of Caracas Dining
Venezuelan Asado Negro embodies culinary elegance: combining indigenous sugarcane processing with Old World slow-braising to create an icon of South American home cooking.
Visual Kitchen Infoguide (Print or Save to Phone)
Engineered for at-a-glance kitchen reference: combines exact ratios, verified timings (25m prep + 142m cook + 120m rest), US supermarket brand picks, and sensory checkpoints on a single one-page sheet.
✓ 100% Free • No email required • Fully synced with recipe steps & brands
More Editorially Validated Recipe Guides
Crispy grilled cornmeal arepas stuffed with creamy avocado chicken salad made with tender shredded chicken, ripe Hass avocado, fresh lime, and cilantro.
Salty white cheese spears wrapped in tender buttery dough ribbons, fried until golden and flaky with a molten gooey cheese center.
Butterflied raw shrimp flash-cured in a savory, fiery black sauce of charred chiltepín peppers, Maggi umami sauce, soy, fresh lime, and crisp cucumbers.