Venezuelan Asado Negro Recipe
We present our own take on this delectable steak, infused with the vibrant flavors of Venezuelan cuisine.
Ingredients
- Beef (eye of round) – 2kg
- Lemons – 2
- Ginger garlic paste – 2 tsp
- Soy sauce – ½ cup
- Worcestershire sauce – 1 tbsp
- Mustard paste – 2 tsp
- Red chilli flakes – 4 tsp
- Black pepper – 2 tsp
- Red bell pepper – 1
- Onion (large) – 1
- Coriander leaves (finely chopped) – 1 cup
- Spring onion – 4
- Tomatoes – 4
- Olives – 1/2 cup
- Papelon (grated) – 1 ½ cup
- Salt to taste
- Oil
Instructions
- In a bowl blend lemon juice with ginger garlic paste, red chilli flakes, black pepper, soy sauce, Worcestershire sauce and mustard paste.
- Spread this spicy mixture thoroughly over the beef, adding salt too. Cover with aluminium foil and let it rest in a refrigerator for overnight.
- Now take a saucepan and add oil in it. Uncover the beef and start cooking it in the pan at a very high flame. Let the meat turn brown from all the sides and keep cooking until it gives an almost burnt appearance from outside but not burnt actually.
- Add the grated papelon in the pan and allow it to caramelize at a medium heat. Now turn the sticky caramel in a way that the black meat gets completely coated with it.
- In a blender, add onions, spring onions, coriander leaves, red bell pepper, garlic and some amount of water, around 1 ½ cup. Blend these ingredients until an accordant sauce is formed.
- Add the sauce in the pan of caramelized beef and cook it at a medium heat. Keep the pan covered and check after every 10 minutes to make sure that the sauce is juicy and never dries up.
- The goal is to make the meat completely cooked and tender. This may take around 2 ½ to 3 hours.
- Blanch tomatoes in warm water for approximately 3-4 minutes and peel off the skin. Blend the tomatoes in a blender to make puree.
- Once the beef is cooked, add the tomato puree to give the sauce a thicker consistency. Let it cook for another 30 minutes on medium heat.
- Serve it in an enchanting platter, covered and coated with the flavourful dark sauce. Garnish with coriander leaves and olives.
Nutrition
Calories: 1070kcalCarbohydrates: 13gProtein: 92gFat: 71gSaturated Fat: 26gCholesterol: 291mgSodium: 1654mgFiber: 3gSugar: 5g
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