Authentic Venezuelan Asado Negro Recipe (2024)

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What Is Asado Negro?

Asado Negro is one of the most traditional dishes in Venezuela. It’s an eye-round roast slow cooked in a slightly sweet and super flavorful dark sauce. Each Venezuelan family has their own version. But today, you can forget all other Asado Negro recipes… this one is to die for! Usually, this dish is served with white rice and fried plantains, but this time I served it with mashed potatoes because Vicky LOVES mashed potatoes.

Recipe Highlights

• It’s tender, flavorful, and perfect every time!
• So comforting and delicious.
• You can make it in the slow cooker, over the stove, or in your pressure cooker.
• Make ahead and freezer friendly.
• Perfect for a dinner party with friends or a Sunday family dinner.

Best Cut Of Meat To Make Asado Negro

Asado Negro is made with an eye-round roast. This is a tough piece of meat, so like to cook it very slowly. For that reason, I usually make it in the slow cooker.

I leave it cooking all night or all day, and when it’s time to eat, I just need to reduce the sauce. It’s a great make-ahead recipe. Actually, when I buy eye round roast at Costco, they come in packs of two, so I double the recipe and freeze the second asado for another day.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

Through the years, I have been testing and improving my recipe up to the version I’m sharing with you today. It’s so luscious and flavorful. I like to use different types of wine and a lot of garlic, which gives it a delicious flavor. The special touch is the brown sugar cane, which addsa slightly sweet flavor. You will need:

• Eye of Round Roast: You need an average-sized cut weighing about 3 to 4 lbs. This is typically easy to find at most grocery stores. I buy mine at Costco. They sell prime eye of round roasts in a 2-pack at a very good price.
• Salt and pepper: I prefer kosher or sea salt for a better taste.
• Garlic: I recommended and use fresh garlic.
• Worcestershire sauce
• Vegetable oil: You can use other neutral taste oil, such as canola or corn.
• Granulated sugar
• Veggies: You’ll need onions, baby carrots, and bell peppers.
• Oregano: I like to use fresh, but if fresh is not an option, you can use 1/2 teaspoon of dried oregano.
• Bay leaves: I use dried leaves.
• Beef stock: Store-bought or homemade. Check out my Slow Cooker Beef Bone Broth recipe.
• Beef bouillon: For extra flavor! don’t skip it.
• Red wine: I recommend and use full-bodied e.g. cabernet sauvignon or merlot.
• Marsala wine: You can also use any other sweet wine, such as Madeira or Port.
• Papelon/panela/piloncillo: This isan unrefined whole cane sugar typical of Central and Latin America. Nowadays, it is available in most grocery stores (International aisle). You can also buy it online at Amazon. This is the one I use, Goya Piloncillo Panela, Brown Sugar Cane.If you don’t have papelon, you can substitute it with dark brown sugar.

How To Make Venezuelan Asado Negro Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down). Also, check out the recipe card for instructions on how to make Asado Negro over the stove and pressure cooker.

• Prepare the Beef. Cut off any large, fatty membrane.
• Marinade. Place the beef in a resealable bag and add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate for at least 1 hour and up to overnight. When ready to cook, remove the meat from the marinade.
• Brown the Roast. Seal the meat for all sides in a large heavy-based pan over high heat. Transfer beef to the slow cooker.
• Slow Cook. Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker. Cook on High for 4 hours or Low for 8 hours.
• Slice. Open the slow cooker and remove the beef. Let the meat rest for 5 min, and then place the roast on a cutting board and slice it into 1/2-inch thick pieces. Set aside.
• Reduce the Sauce. Transfer the liquid and veggies to the blender and puree into a smooth sauce – it will change from a dark brown to a lighter brown color. Pour the sauce into a saucepan and bring to a simmer over medium heat. Add the papelon (brown sugar cane), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8 – 10 minutes.
• Add the Meat to the Sauce. Add the sliced meat and simmer for 10 – 15 more minutes. Serve hot with mashed potatoes or white rice.

Storing & Freezing Instructions

Store leftovers covered in the refrigerator for up to 3 – 4 days.

To Freeze: Let the meat and sauce cool completely. Then transfer to a freezer container. Freeze for up to 2 months. When ready to eat, defrost in the refrigerator and reheat over low heat on the stove.

Serving Ideas

Traditionally in Venezuela, the Asado Negro is served with white rice and plantains. But it goes perfectly with mashed potatoes too. Very important: you’ll need some crusty bread to sop up the leftover sauce on the plate.

If you have any leftovers, you can eat them over pasta or gnocchi or use them to fill your arepas.

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