Creamy Venezuelan Asado Negro

Name: Creamy Venezuelan Asado Negro
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Beef eye round or rump roast; Red wine; Garlic, minced; Worcestershire sauce; Salt and freshly ground black pepper; Brown sugar; Onion, finely chopped; Olive oil; Beef broth; Balsamic vinegar; Soy sauce; Bay leaf; Cinnamon stick; Cloves; Cumin powder; Heavy cream; Butter

Rich and Tender Beef Dish with Sweet Caramelized Sauce

A sumptuous Venezuelan dish featuring slow-cooked beef in a sweet caramelized sauce that perfectly marries savory and sweet flavors.

3 h 30 min
6
Intermediate

Ingredients

For the Beef Marinade

Beef eye round or rump roast

2 lbs

Red wine

1 cup

Garlic, minced

3 cloves

Worcestershire sauce

2 tbsp

Salt and freshly ground black pepper

To taste

For the Caramelized Sauce

Brown sugar

1/4 cup

Onion, finely chopped

1 large

Olive oil

2 tbsp

Beef broth

2 cups

Balsamic vinegar

1/4 cup

Soy sauce

2 tbsp

For the Cooking

Bay leaf

Cinnamon stick

1 stick

Cloves

Cumin powder

1/2 tsp

For the Creamy Finish

Heavy cream

1/2 cup

Butter

2 tbsp

Preparation

Marinating the Beef

Combine Ingredients

Combine beef with red wine, garlic, Worcestershire sauce, salt, and pepper in a large bowl.

Marinate

Cover and refrigerate; marinate for at least 4 hours or overnight for best results.

For a deeper flavor, marinate overnight.

Prep for Cooking

Remove beef from marinade and pat dry, reserving the marinade.

Preparing the Sauce

Sauté Onions

In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent.

Caramelize Sugar

Stir in brown sugar, cooking until sugar has caramelized.

Ensure the caramelized sugar does not burn. Pro Tip: Stir constantly when caramelizing to achieve a smooth consistency.

Add Liquids

Add balsamic vinegar, soy sauce, and reserved marinade; cook until slightly reduced.

Cooking Process

Browning the Beef

In the same pot, sear the beef until browned on all sides.

Use high heat for searing. Approx 10 min.

Simmering

Add beef broth, bay leaf, cinnamon, cloves, and cumin to the pot, bringing it to a boil. Reduce to a simmer.

Simmer on low heat for approx 3 h.

Creamy Finish

Towards the end of cooking, add heavy cream and butter, stirring well.

Finish with cream and butter for 20 min.

Plating & Serving