Rich Venezuelan Asado with Cocoa-Chili Rub and Plantain Chips
This Venezuelan delicacy brings a lush blend of spices, cocoa, and a hint of chili, served alongside crispy, golden plantain chips.
Preparation
Get these tasks done before you start cooking.
Preparing the Cocoa-Chili Rub
- 1
Combine the spices
In a small bowl, combine cocoa powder, chili powder, smoked paprika, cumin, salt, and black pepper.
- 2
Create the paste
Add olive oil and mix until a paste forms.
- 3
Season the brisket
Rub the mixture all over the beef brisket to season thoroughly.
Preparing the Asado
- 1
Preheat the oven
Preheat your oven to 150°C (300°F).
- 2
Sauté aromatics
In a roasting pan, add minced garlic and chopped onion.
- 3
Assemble the asado
Place the seasoned beef brisket on top and add beef broth, balsamic vinegar, Worcestershire sauce, and bay leaves.
Tip: Ensure the brisket is fat-side up in the roasting pan to keep it moist during cooking. Pro Tip: Marinate the brisket overnight in the fridge for deeper flavor.
How to Make Rich Venezuelan Asado with Cocoa-Chili Rub and Plantain Chips
Total time: 4 h 40 min · Yields 6 servings
- 1
Roasting
Cover the roasting pan with foil and place it in the oven; cook for 3 hours or until tender.
- 2
Making Plantain Chips
Heat vegetable oil in a skillet and fry plantain slices until golden and crisp.
- 3
Rest the Meat
Let the cooked brisket rest for 15 minutes before slicing.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I make this ahead?
Yes, the brisket can be prepared a day in advance and reheated gently before serving.
What can I use instead of plantains?
Try using sweet potatoes for a sweet and savory alternative.
Is there a substitution for beef brisket?
Chuck roast can be a suitable substitute with similar cooking times.
How do I make it less spicy?
Reduce the chili powder in the rub or serve with a cooling yogurt-based sauce.
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