Asado Negro Venezolano (Venezuelan Blackened Roast)

Asado negro venezolano

This is another one of those Venezuelan recipes that my grandmother prepared and was absolutely delicious. Asado Negro is sort of the Venezuelan version of a roast beef, except we cook it a bit differently. Some people use sugar, others use wine, my grandmother used neither, and so do I. If you wish to make a smaller portion simply divide the ingredients in half. Just one word of caution, because you can’t put a lid on the pot while cooking, this preparation is a kind of splatter-fest, so be prepared to clean the entire kitchen once you’re done. The result is worth it, though!

1 kilo (2¼ lbs.) of beef, eye-round
2 onions, grated
2 red peppers, grated
3 tablespoons of Worcestershire sauce
Salt and pepper
2 tablespoons vegetable oil

The night previous to preparing this dish place the beef in a glass container or in a large resealable bag and marinate with the salt, pepper, onions, red peppers and Worcestershire sauce, cover with plastic wrap or seal bag well and leave in the fridge overnight.


The next morning, remove the beef from the marinade, reserve the marinade in a bowl adding approximately 3 to 4 cups of water. Heat the oil in a pot and add the beef (if the cut is too big you can cut into two pieces). Brown the beef until dark or “black” on all sides (this takes approximately 20 minutes, you’ll need to move the beef every 5 minutes or so to make sure all sides are ‘blackened’ properly), do not cover the pot (this is when the splatter-fest begins).


Once the beef is “black” on all sides, add some of the marinade and water you’ve previously set aside, making sure you don’t cover the entire cut of beef, only up to half or so. If it starts drying out simply add more of the marinade-water, cook for approximately 2 hours, moving the beef once in a while to make sure all sides cook evenly. Once ready take the beef out of the pot, let it cool for a bit and then cut into thin slices. Place the slices back in the pot which now should have a dark, thick and sort of chunky sauce. Serve with white rice and tajadas, putting some of the sauce on top of the beef and rice.

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