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Asado Negro

Name: Asado Negro
Prep time: 30 min
Cook time: 260 min
Total time: 45 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 2 kg Beef rump (in one piece); 150 g Panela or brown sugar; 3 pieces Onions; 2 pieces Bell peppers; 3 pieces Carrots; 1 piece Leek; 8 cloves Garlic; 500 g Tomatoes; 250 ml Red wine; 3 tbsp Worcestershire sauce; 3 pieces Bay leaves; 80 ml Vegetable oil; 500 g Rice (to serve); To taste Salt and pepper

Asado Negro is a classic Venezuelan main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Beef rump (in one piece), Panela or brown sugar, Onions, Bell peppers, Carrots, Leek, Garlic, Tomatoes, Red wine, Worcestershire sauce, Bay leaves, Rice (to serve) and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Venezuelan cooking, be sure to also explore our recipe for Pabellón Criollo.

Difficulty: mediumPrep: 30 minCook: 260 minServes 8

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Ingredients

Beef rump (in one piece)2 kg
Panela or brown sugar150 g
Onions3 pieces
Bell peppers2 pieces
Carrots3 pieces
Leek1 piece
Garlic8 cloves
Tomatoes500 g
Red wine250 ml
Worcestershire sauce3 tbsp
Bay leaves3 pieces
Vegetable oil80 ml
Rice (to serve)500 g
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Pierce the meat in several places with a knife, rub it with salt, pepper and garlic and leave it an hour.

Step 2

Melt the panela in oil in a heavy pot until nearly black, without stirring it with a spoon.

Step 3

Lower the beef into the caramel and sear it on all sides to a black crust, about fifteen minutes.

Step 4🍳 Fry

Lift out the meat and fry the onion, pepper, carrot and leek in the same fat until soft.

Step 5

Return the meat, add the tomatoes, wine, Worcestershire sauce and bay, and add water to half its height.

Step 6

Braise covered for four hours on the lowest heat, turning the joint every hour.

Step 7🔪 Prep

Lift out the meat, strain the sauce, reduce it by half and slice the beef across the grain.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Asado Negro carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown beef rump (in one piece) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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