Creamy Venezuelan Asado Negro
A sumptuous Venezuelan dish featuring slow-cooked beef in a sweet caramelized sauce that perfectly marries savory and sweet flavors.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine Ingredients
Combine beef with red wine, garlic, Worcestershire sauce, salt, and pepper in a large bowl.
- 2
Marinate
Cover and refrigerate; marinate for at least 4 hours or overnight for best results.
Tip: For a deeper flavor, marinate overnight.
- 3
Prep for Cooking
Remove beef from marinade and pat dry, reserving the marinade.
Preparing the Sauce
- 1
Sauté Onions
In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent.
- 2
Caramelize Sugar
Stir in brown sugar, cooking until sugar has caramelized.
Tip: Ensure the caramelized sugar does not burn. Pro Tip: Stir constantly when caramelizing to achieve a smooth consistency.
- 3
Add Liquids
Add balsamic vinegar, soy sauce, and reserved marinade; cook until slightly reduced.
How to Make Creamy Venezuelan Asado Negro
Total time: 4 h 40 min · Yields 6 servings
- 1
Browning the Beef
In the same pot, sear the beef until browned on all sides.
- 2
Simmering
Add beef broth, bay leaf, cinnamon, cloves, and cumin to the pot, bringing it to a boil. Reduce to a simmer.
- 3
Creamy Finish
Towards the end of cooking, add heavy cream and butter, stirring well.
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