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–+ servings

Venezuelan Asado Negro Recipe

We present our own take on this delectable steak, infused with the vibrant flavors of Venezuelan cuisine.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Venezuelan
Servings 6
Calories 1070 kcal

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
Keyword Venezuelan Asado Negro Recipe
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