Photo by Una Pizca

Asado Negro

Cuisine: Venezuelan
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 4 people
This is how you cook a traditional Venezuelan Asado Negro. Enjoy this hearty dish, and keep the leftovers for arepas! 

Asado Negro (which literally translates to "dark beef roast") is a distinctive dish of the Venezuela's capital, Caracas. It’s made with a cut of beef called eye-of-round.

This dish is perfect for a hearty dinner, or to prepare as a family during the weekend. Asado Negro’s tender beef is usually served with rice and plantains. It also pairs deliciously well with mashed potatoes.

Leftovers can be frozen and are an excellent and healthy option for those days with time restraints. And breakfast can become a treat if you fill an arepa with this iconic Venezuelan food.

Find more Una Pizca recipes in Spanish here! 



  1. The night before preparing, clean the meat and cut away any excess fat. Marinate the meat in a mojo (spice mix) containing the onions, paprika, garlic and sweet pepper and refrigerate overnight.
  2. In a large heavy based pan, add the oil and sugar, and cook over high heat until a very dark caramel forms, for approximately 3-8 minutes.
  3. Add the beef to the pot. Sear on all sides over medium-high heat, until it turns a very dark brown, or for approximately 20 minutes. Remove the beef from the pot and set aside to rest on a plate.
  4. Incorporate the mojo mix into the pot, cook for 5 minutes, add the tomatoes, and transfer the meat to the pot again.
  5. Add the salt, wine, water, and bay leaf. Cover the pot and cook the roast over medium-low heat until tender (approximately 2 hours). If you notice that it is drying out, add more water to the pot as many times as necessary.
  6. Let the meat rest for 5 minutes and then place the roast on a cutting board and slice into ½-inch thick pieces. Set aside to rest and cool.

Chef Notes

If reheating, cut the Asado into thin slices and cook in its sauce for 15 minutes over medium-low heat. You can accompany the Asado with yellow rice and carrots, white rice and plantains, or as an arepa filling.

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