This sloppy joe features the asado negro's tender, soft, juicy meat with a hint of sweet and sour flavor from its signature dark sauce.
Asado negro could be considered by some as the king of all Venezuelan dinner tables. Here, I'm taking the delicious tender asado meat and assembling an asado negro sloppy joe.
This dish requires time, but above all, a lot of love and patience. That is why anytime asado negro is cooked, it is an automatic feast. It's typically served when extended family is coming over, or enjoyed over a special occasion.
The recipe has a lot of variations, given it is usually passed down from one generation to the next. This one is my adaptation of a friend's family recipe!
Prep the meat and remove any excess fat. Place the meat in a resealable plastic bag with the Worcestershire sauce, garlic, and salt and pepper to taste. Refrigerate overnight.
Once you are ready to cook the asado, remove the meat from the plastic bag and transfer the leftover marinade to a bowl. In a large pan, heat the oil over medium-high heat. Once the oil heats, add the sugar to the center of the pan. Do not stir; let it dissolve and cook until it turns brown. Once it does, add the meat and sear on both sides.
Add the meat marinade and continue cooking for 15 minutes. Add water and continue cooking until it comes to a boil. Once it does, cover for 10 minutes.
Add the carrots, green peppers, onions, bay leaf, oregano, beef bouillon and beef stock, and adjust heat to medium-low. Cook for 3 hours at this temperature.
Remove the meat from the slow cooker and pour the remaining marinade and vegetables in a blender. Purée into a sauce until all the ingredients are smooth. Pass the sauce through a strainer.
Once you are ready to serve, place the meat on a cutting board and cut into ½-inch pieces. Cook for 5 minutes over medium heat in its own sauce from the blender.
To Assemble the Sloppy Joes
Butter the hamburger buns and place on a skillet over medium-low heat for 2-3 minutes or until golden.