Asado Negro
The Sunday dish of Caracas. The dark, lacquered finish makes it one of the most visually striking beef dishes in South America.
Venezuelan black roast — beef slow-braised in dark caramel, papelón (raw sugar) and wine until deeply mahogany and sweet-savoury. Caracas's most elegant Sunday dish.
Ingredients
Method
Caramelise sugar in a heavy pot until very dark. Sear beef in the caramel.
Add onion, garlic, wine, tomatoes and spices. Braise at 160°C for 3 hours.
Rest and slice. The sauce should be dark, glossy and sticky.
The caramel must be very dark — light caramel produces a sweet dish rather than the intensely savoury result required.
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