Asado NegroDark-Braised Beef Roast

Name: Asado Negro (Dark-Braised Beef Roast)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Venezuela
Ingredients: 900 g Eye of Round Beef Roast; 40 ml Vegetable Oil; 6 g Salt; 4 g Black Pepper; 80 g White Sugar; 220 g Onion (finely chopped); 12 g Garlic (crushed); 40 ml Worcestershire Sauce; 900 ml Beef Stock; 4 g Salt

A Venezuelan beef roast slowly braised in a dark, bittersweet-savory sauce built from caramelized sugar, aromatics, and stock.

Prep

20m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

394kcal

Calories

37g

Protein

17g

Fat

21g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Roast

0.9kg
Eye of Round Beef Roast
40ml
Vegetable Oil
6g
Salt
4g
Black Pepper

Sauce

80g
White Sugar
220g
Onion (finely chopped)
12g
Garlic (crushed)
40ml
Worcestershire Sauce
900ml
Beef Stock
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Season the eye of round beef roast with the salt and black pepper. Heat the vegetable oil in a heavy pot and sear the beef on all sides until browned.
02
Remove the beef briefly. Add the white sugar to the same pot and cook over medium heat until it becomes a very dark caramel, watching carefully so it does not burn.
03
Add the onion and garlic to the caramel and stir immediately until softened. Pour in the Worcestershire sauce and beef stock, then add the salt and stir until smooth.
04
Return the beef to the pot and bring the liquid to a gentle simmer at about 95°C (203°F). Cover and transfer to a 160°C (320°F) oven, or continue on very low heat, until the meat is tender.
05
Rest the beef briefly, slice it, and spoon over the dark sauce before serving.

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