Creamy Venezuelan Asado Negro
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
For the Caramelized Sauce
For the Cooking
For the Creamy Finish
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.
Simmering
Add beef broth, bay leaf, cinnamon, cloves, and cumin to the pot, bringing it to a boil. Reduce to a simmer.
Creamy Finish
Towards the end of cooking, add heavy cream and butter, stirring well.
Plating & Serving
Creamy Venezuelan Asado Negro
Creamy Venezuelan Asado Negro
Plating & Serving
Slice the beef and serve with the rich sauce poured generously over the top.