Venezuelan Asado Negro

Venezuelan Asado Negro Image
Venezuelan Asado Negro Image

Venezuelan Asado Negro


abril 4, 2017

  • Prep: 8 hrs
  • Cook: 2 hrs 35 mins


1 piece of Eye of Round

5 medium onions, grated

5 cloves garlic, finely chopped

4 tablespoons worcestershire sauce

2 cups merlot or carbenet sauvignon

1 cup of brown sugar or piloncillo

1 thyme spring

Salt and pepper


Night before:

1Poke the piece of meat with a fork on all sides to make small holes to let the marinate inside the meat. Put it in a ziploc bag.

2Add the grated onions, 5 cloves of garlic, worcestershire sauce and wine.

3Let the meat marinate overnight.


1Warm the brown sugar in a large sauce pan, over medium-high heat.

2Let it begin to caramelize.

3Remove the meat from the ziploc bag, reserve the marinade. Clean the meat a little and place it in the pan to start cooking.

4Lower the heat to low.

5Turn continuously, until all sections of the meat are black. For about 30 minutes.

6Remove the meat from the pan and let it rest on a cutting board.

7Meanwhile, add the reserved marinade to the same sauce pan. over the remaining sugar. Ensure that it is mixed well with the juices of the meat and sugar that were in the pan.

8Add the spring of thyme, salt and pepper to taste.

9As it begins to boil, cut the meat into slices.

10Add the meat to the pan and cook for about 2 to 4 hours, until the meat is tender.

11Serve with white rice and fried plantains.


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