Braising/Simmering/Pot Roasting

Braised Venezuelan-Style Dark Beef Roast

20 min prep

210 min cooking

Serves 8

Difficulty 2/5

Comforting and so tasty, this Latin-inspired recipe is sure to become a family favourite. Asado Negro translates to dark roast beef that is braised until tender. Our recipe cooks the roast in a mixture of aromatic vegetables with a sweet and tangy caramel-red wine sauce. Fluffy rice with green peas is the perfect accompaniment to soak up all the rich, luscious sauce.

Ingredients

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Directions

1. Combine granulated sugar and brown sugar over medium-high heat; in a heavy-bottom saucepan; pour in 1 cup (250 mL) water and bring to a boil. Boil, without stirring, for 8 to 10 minutes or until sugar has dissolved and mixture turns a dark caramel colour. Carefully pour in the vinegar and wine (it will bubble up); bring to a boil. Reduce heat and simmer, stirring to dissolve caramel, for about 2 minutes or until fragrant. Remove from heat and set aside. 2. Pat roast dry with paper towel. Season all over with 1 tsp (5 mL) each salt and pepper. Heat oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster; brown beef all over, turning with tongs, about 10 minutes. Transfer to a bowl and set aside. Reduce heat to medium. Cook onion, green and red peppers, carrots, celery and garlic, stirring, for 5 minutes or until softened. Stir in remaining salt and pepper. 3. Add broth, Worcestershire sauce, soy sauce and bay leaves; bring to boil, stirring and scraping up brown bits from pot. Return meat and any accumulated juices to pot. Pour in reserved caramel mixture. Cover and cook in preheated 325°F oven for about 2½ hours or until fork-tender. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. 4. Meanwhile, discard bay leaves. Skim fat from sauce if necessary. Carefully transfer sauce and vegetables to blender or food processor in batches or use immersion blender in the pot; purée until smooth. Return purée to pan; bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 15 minutes or until thickened. 5. Carve roast across the grain into ½-inch (1 cm) thick slices. Nestle beef into sauce; simmer for 5 minutes or until heated through. Serve sprinkled with cilantro. Bring any extra sauce to the table so everyone can help themselves to a little more.

How to Cook

Braising/Simmering/Pot Roasting

Simmering

Beef Cuts

Bottom Sirloin Ball Tip

Braised Venezuelan-Style Dark Beef Roast

Ingredients

Directions

How to Cook

Braising/Simmering/Pot Roasting

Simmering

Beef Cuts

Bottom Sirloin Ball Tip Quick Roast