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Asado Negro

Asado Negro
Venezuela
⏱ — min. Serves: —

Ingredients

  • 3 lbs (1.4 kg) beef eye of round roast
  • 2 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1/2 cup (120 ml) soy sauce
  • 1/4 cup (60 ml) Worcestershire sauce
  • 1/2 cup (100 g) brown sugar
  • 1 cup (240 ml) red wine
  • 1 cup (240 ml) beef broth
  • 1/2 cup (120 ml) balsamic vinegar
  • 2 bay leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • Salt to taste

Instructions

Prepare the Roast

Pat the beef roast dry with paper towels. Season with salt and black pepper.

Sear the Beef

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the beef roast and sear on all sides until well browned. Remove the beef and set aside.

Sauté the Vegetables

In the same pot, add the chopped onions, minced garlic, and bell peppers. Sauté until the vegetables are softened, about 5-7 minutes.

Add the Liquids and Spices

Stir in the soy sauce, Worcestershire sauce, brown sugar, red wine, beef broth, balsamic vinegar, bay leaves, ground black pepper, and ground cumin.

Bring the mixture to a simmer.

Cook the Beef

Return the seared beef to the pot, turning to coat it in the sauce.

Reduce the heat to low, cover, and let it cook for about 2-3 hours, or until the beef is tender. Turn the beef occasionally to ensure even cooking.

Finish the Sauce

Once the beef is tender, remove it from the pot and set it aside to rest.

Increase the heat to medium-high and let the sauce reduce until thickened to your desired consistency.

Serve

Slice the beef roast and arrange it on a serving platter.

Pour the reduced sauce over the sliced beef.

Enjoy your meal!