Ingredients

• 3 - 4 lb Eye of Round Roast
• Salt and pepper to taste
• 6 cloves garlic, (minced)
• 1/3 cup (80 ml) Worcestershire sauce
• 1/3 cup (80 ml) vegetable oil ((Other neutral taste oil such canola or corn, will work fine))
• 2 tablespoons granulated sugar
• 1 medium onion, (roughly diced)
• 1 cup (130 g) baby carrots
• 1 medium green bell pepper, (stemmed, seeded and roughly diced)
• 1 fresh oregano sprig ((if fresh is not available, you can use 1/2 teaspoon of dried oregano))
• 2 dried bay leaves
• 1 cup (240 ml) beef stock
• 1 beef bouillons cube
• 1 cup (240 ml) red wine ((full bodied eg. cabernet sauvignon or merlot))
• 1 cup (240 ml) Marsala wine
• 1/4 cup papelon/panela/piloncillo, (grated (brown sugar cane))

Directions

• Cut off any large, fatty membrane.
• Place the beef in a resealable bag and add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate for at least 1 hour and up to overnight (preferred).
• When ready to cook remove meat from marinade. Discard marinade.
• Heat the oil in a large heavy-based pan over high heat. When the oil starts to heat, add the sugar to the center of the pan and let it dissolve without stirring. Place the beef roast in the pan and sear it on each side until nicely browned. Transfer the beef to the slow cooker.
• Transfer the browned beef to the slow cooker. Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker. Cover and cook on High for 4 hours or Low for 8 hours.
• When ready, open the slow cooker and transfer the beef to a cutting board. Let the meat rest for 5 -10 min, and then slice into 1/2-inch thick slices. Set aside.
• Fish out the oregano sprig and bay leaves from the cooking liquids. Transfer the liquid and veggies to the blender and puree into a smooth sauce - it will change from a dark brown to a lighter brown color.
• Pour the sauce into a saucepan and bring to a simmer over medium heat. Add the grated papelon (brown sugar cane), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8 - 10 minutes. Taste and adjust the seasoning (salt and pepper) if necessary.
• Add the sliced meat to the reduced sauce and simmer for 10 – 15 more minutes. Serve hot with mash potatoes or white rice.

Notes

• Asado Negro: A Venezuelan Culinary Treasure
• Asado Negro is a beloved Venezuelan dish that showcases the country's rich culinary heritage. This flavorful beef roast is slow-cooked in a sweet and tangy sauce, typically made with ingredients like onions, garlic, tomatoes, Worcestershire sauce, and brown sugar.
• History:
• Asado Negro has its roots in Venezuelan cuisine, influenced by Spanish, African, and indigenous traditions. The dish is believed to have originated in the Andean region, where beef is a staple ingredient. Over time, Asado Negro spread throughout the country, becoming a popular dish in Venezuelan households and restaurants.
• Description:
• Asado Negro is a tender and juicy beef roast, typically made with flank steak or brisket, that's slow-cooked in a rich and flavorful sauce. The sauce is a key component of the dish, with a balance of sweet, tangy, and savory flavors. The beef is often served with rice, beans, and plantains, making it a hearty and satisfying meal.
• Preparation Method:
• The preparation of Asado Negro involves marinating the beef in a mixture of spices, vinegar, and Worcestershire sauce, then slow-cooking it in a sauce made with onions, garlic, tomatoes, and brown sugar. The dish is often cooked over low heat for several hours, allowing the flavors to meld together and the beef to become tender.
• Cultural Significance:
• Asado Negro is a dish that's deeply rooted in Venezuelan culture and tradition. It's often served at family gatherings, special occasions, and holidays, and is a staple of Venezuelan cuisine. The dish is also a testament to the country's rich culinary diversity, reflecting the influences of different cultures and traditions.
• Variations:
• Asado Negro can be made with different types of beef, such as flank steak or brisket, and the sauce can be adjusted to suit individual tastes. Some recipes may also include additional ingredients, such as bell peppers or mushrooms, to add flavor and texture to the dish.
• Overall, Asado Negro is a delicious and iconic Venezuelan dish that's sure to satisfy any meat lover's cravings. Its rich flavors and tender texture make it a must-try for anyone interested in exploring the country's culinary heritage.
• Asado Negro is one of the most traditional dishes in Venezuela. It’s an eye-round roast slow-cooked in a slightly sweet and super flavorful dark sauce. Each Venezuelan family has their own version. But today, you can forget all other Asado Negro recipes… this one is to die for! Usually, this dish is served with white rice and fried plantains, but this time, I served it with mashed potatoes because Vicky LOVES mashed potatoes.
• Papelon is a type of raw cane sugar popular in Latin American cuisine. If you're looking for substitutes:
• 1. Brown sugar: A good alternative, with a similar rich flavor.
• 2. Raw cane sugar: Similar to papelon, with a slightly coarser texture.
• 3. Demerara sugar: A type of raw cane sugar with a light brown color and crunchy texture.
• 4. Turbinado sugar: Partially refined sugar with a light brown color and mild molasses flavor.
• 5. Muscovado sugar: Dark, moist sugar with a strong molasses flavor (use sparingly).
• These sugars can add depth and richness to your recipes. Adjust quantities based on sweetness preference.

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