Venezuelan Asado Negro (Dark Caramelized Braised Beef)

Name: Venezuelan Asado Negro (Dark Caramelized Braised Beef)
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Venezuelan
Ingredients: 2½ lb beef chuck roast (or eye of round); 2 onions, grated; 4 plum tomatoes, grated; 1 red bell pepper, finely chopped; 4 garlic cloves, crushed; 1⅔ cups long-grain white rice; 2 very ripe plantains; ¼ cup brown sugar; 3 tbsp oil; 2 tbsp oil for frying; 3 tbsp Worcestershire sauce; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp dried rosemary; salt; pepper

DinnerVenezuelan270 minServes 6850 kcal42 g protein

A Sunday showpiece: beef seared in melted dark sugar until nearly black, then braised for hours with grated onion, tomato and peppers into a glossy, sweet-savory sauce. Serve it sliced with rice and sweet plantains.

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Ingredients

2½ lb beef chuck roast (or eye of round)
2 onions, grated
4 plum tomatoes, grated
1 red bell pepper, finely chopped
4 garlic cloves, crushed
1⅔ cups long-grain white rice
2 very ripe plantains

From your pantry: ¼ cup brown sugar, 3 tbsp oil, 2 tbsp oil for frying, 3 tbsp Worcestershire sauce, 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp dried rosemary, salt, pepper.

Instructions

Rub the beef with the garlic, Worcestershire, cumin, rosemary, 1 tsp salt and pepper. Mix the grated onion, tomato, bell pepper and tomato paste, coat the beef in it and marinate overnight in the fridge (or at least 2 hours).
Heat a Dutch oven over high heat and sprinkle the brown sugar over the bottom. Let it melt and turn very dark brown, 2 to 3 minutes (it will smoke a little), then add 1½ tbsp oil.
Scrape the marinade off the beef and save it. Sear the beef in the dark caramel, turning, until every side is deep mahogany, about 5 minutes per side, adding the rest of the oil as needed.
Add the reserved marinade and 3 cups water, bring to a simmer, cover and cook on low (or in a 325°F oven) until fork-tender, 3 to 3½ hours. Turn the beef every hour and add water if it runs low.
Rest the beef 15 minutes, then slice. Blend the cooking liquid until smooth and simmer to a gravy consistency. Cook the rice and fry the sliced plantains in the frying oil until caramelized, then serve the beef with plenty of sauce.

Tip: Venezuelans use papelón (unrefined cane sugar, also sold as panela or piloncillo) and often replace a cup of water with malta. The sugar should go very dark, but pull it off the heat if it smells acrid.