Asado Negro

Name: Asado Negro
Total time: 3 h 45 min
Yield: Serves 6 to 8
Ingredients: 1 cup white sugar; 2 teaspoons brown sugar; 2 cups white-wine vinegar; 1 cup dry red wine; 2 tablespoons canola oil; 2 tablespoons unsalted butter; 4 pounds beef bottom-round roast; 5 cloves garlic, peeled and smashed; 1 large Spanish onion, peeled and thinly sliced; 2 stalks celery, chopped; 2 leeks, white and light-green parts only, washed well and thinly sliced; 2 bay leaves; 1/3 cup Worcestershire sauce; 1 tablespoon soy sauce; Kosher salt; freshly ground black pepper; 1 green bell pepper, stemmed, seeded and thinly sliced; 1 red bell pepper, stemmed, seeded and thinly sliced; 2 tablespoons cilantro, well washed and roughly chopped, for garnish

Recipe from Mohedano Restaurant

Adapted by Sam Sifton

Total Time: 3 hours 45 minutes
Rating: 4(248)
Comments: Read comments

Here, we have a raggedy number out of Venezuela called asado negro. It requires a fat roast of beef that is simmered for a long time in dark caramel, its sweetness tempered by vinegar. The result is sticky and unctuous beneath a cloak of peppers, onions and leeks. It looks mysterious and bold on the plate and at the start of a New York winter can conjure some degree of Latin American humidity and joy.

Asado negro has its primary home in Caracas, where it is often served during the holidays, alongside fried sweet plantains and white rice, with perhaps a tart green salad for contrast. The meat is napped in blackness that comes not from fire or smoke but from the absorption of all colors into one, a color as deep as space itself.

It is beef the color of a velvet dinner jacket seen across a dark lawn at midnight. It makes mockery of pot roast. And, as we shall see, it is exceedingly simple to make. —Sam Sifton

Featured in: Asado Negro

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Ingredients

Yield:Serves 6 to 8

1cup white sugar
2teaspoons brown sugar
2cups white-wine vinegar
1cup dry red wine
2tablespoons canola oil
2tablespoons unsalted butter
4pounds beef bottom-round roast
5cloves garlic, peeled and smashed
1large Spanish onion, peeled and thinly sliced
2stalks celery, chopped
2leeks, white and light-green parts only, washed well and thinly sliced
2bay leaves
⅓cup Worcestershire sauce
1tablespoon soy sauce
Kosher salt
freshly ground black pepper
1green bell pepper, stemmed, seeded and thinly sliced
1red bell pepper, stemmed, seeded and thinly sliced
2tablespoons cilantro, well washed and roughly chopped, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 375 degrees. Combine the white sugar and 1 cup of water in a heavy saucepan and cook, without stirring, over medium-high heat until the sugar dissolves and turns dark caramel, 8 to 10 minutes. Carefully add the brown sugar, vinegar and wine, and cook, stirring, until all the caramel has melted. Set aside.
Step 2
Heat a Dutch oven large enough to hold the meat over medium-high heat. When hot, add the canola oil and butter. When these begin to shimmer and foam, sear the roast on all sides. Transfer the meat to a platter and set aside.
Step 3
Add the garlic, onion, celery, leeks and bay leaves to the Dutch oven and cook over medium-high heat until they have softened and almost begun to brown. Add the Worcestershire and soy sauces and stir to incorporate, then return the meat to the pot and season with salt and pepper. Cover with the bell-pepper slices and pour the caramel sauce over the top. Cover, place in the oven and cook for approximately 2½ hours — basting and turning the meat every 45 minutes — until it is very tender.
Step 4
Remove the meat and allow it to stand on a platter, tented in foil, for at least 30 minutes. If the sauce is not syrupy and thick, remove the vegetables (discard the bay leaves) and arrange them around the meat, then place the Dutch oven, uncovered, over medium-high heat and allow the sauce to reduce.
Step 5
When the sauce is ready, slice the meat and return it, along with the vegetables, to the sauce and reheat in the oven or, covered, on the stove. Check the seasoning and garnish with chopped cilantro.

Ratings

4 out of 5

248 user ratings

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Comments

cjojogogo7 years ago

Just cooked this in a one pot pressure cooker. It was a hit! Used 1/2 cup sugar and water, used 1 cup vinegar, and 1&1/2 cup wine. (I had a vinegar and meat fiasco once, so wanted to be judicious.) cooked for 45 min on high pressure and let steam release naturally.

Jamie5 years ago

Following the advice of some other commenters, I reduced the sugar to 1/2 cup; reduced the vinegar to 1 cup; and increased the red wine to 2 cups. The flavor of the sauce was amazing! Not too sweet and quite delicious. I used a 2.5-lb bottom round roast and a 12" Dutch oven, cooked for a bit over 2 hours at 375 degrees - the meat was overdone, too tough. Next time I think I will lower the temperature to 300-325, or perhaps even cut the beef into large cubes and cook it pot roast style.

FCF7 years ago

i had this recipe in my files from years ago. it's great that i found it again, in digital form, easier to locate now in my NYTIMES recipe box. the dish is simply terrific.. and the arugula, cilantro and lime juice salad, suggested to go with it, is a perfect complement.

Nicole5 months ago

Absolutely delicious. Made as written, only added 30 minutes cooking time. . So tender. You can shred it with a fork easily.

C4gigi5 months ago

Cooked 2 1/2 lb roast, 1 cup vinegar (mixed red wine vinegar and white) and 2 cups zinfandel. I used a 1/2 c sugar. Cooked 300 degrees for 21/2 hours. Followed all other ingredients and recipes. (oops no leek in mine) Absolutely wonderful. Everyone loved it and asked for recipe!

Lisa6 months ago

Made this tonight and my family loved it. For any easy side dish I threw in large slices of russet potatoes. They absorbed the sauce well and made a nice accompaniment for the meat. Although it was very tasty next time I will reduce the sugar. In the comments I saw some others had decreased the sugar to 1/2 cup. For me it was a bit too sweet but I will definitely make this one again with a few minor changes.

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