Asado Negro (Asado negro) — Venezuelan Dark-Caramel Beef Roast

• 1.6 kgbeef eye of round roast (Venezuelan butchers often call this cut muchacho redondo)
• 12 gkosher salt
• 1 tspfreshly ground black pepper
• 45 mlWorcestershire sauce (use gluten-free if needed)
• 6 clovegarlic (crushed)
• 2large yellow onions (thinly sliced)
• 240 mldry red wine
• 60 mlvegetable oil
• 90 gpapelon or panela (finely grated or chopped)
• 1large yellow onion (finely chopped)
• 1red bell pepper (finely chopped)
• 4aji dulce peppers (seeded and finely chopped)
• 2 tbsptomato paste
• 200 gcrushed tomatoes
• 500 mlbeef stock
• 2 leafbay leaves
• 1 tspground cumin
• 1 tspdried oregano

Instructions

1. 1

   Trim only the thick surface silverskin from the beef, leaving a thin layer of fat where present. Tie the roast at 4 cm intervals with kitchen twine so it keeps a round shape and slices neatly after braising.

2. 2

   Rub the beef all over with 12 g kosher salt, black pepper, Worcestershire sauce, crushed garlic, and the sliced onions. Pour the red wine over it in a nonreactive dish, cover, and refrigerate for 12 hours, turning the roast once halfway through.

3. 3

   Remove the beef from the marinade and pat it very dry with paper towels, because moisture will prevent the dark crust from forming. Reserve every bit of the marinade, including the onions and garlic, for the braising sauce.

4. 4

   Heat the vegetable oil in a heavy Dutch oven over medium heat, then add the grated papelon. Cook for 4 to 6 minutes, stirring carefully, until the sugar melts into a very dark mahogany caramel that smells toasted but not burnt.

5. 5

   Lower the beef into the caramel and sear it on all sides for 12 to 15 minutes total. The surface should become almost black and glossy, which is the signature color of asado negro, so turn it with tongs rather than piercing it.

6. 6

   Transfer the seared beef to a plate and add the chopped onion, red bell pepper, and aji dulce peppers to the pot. Cook for 8 minutes, scraping the bottom, then stir in the tomato paste, crushed tomatoes, cumin, oregano, bay leaves, and 4 g kosher salt.

7. 7

   Return the beef to the pot and add the reserved marinade with its onions and garlic, plus the beef stock. Bring the liquid to a gentle simmer, cover the pot, and cook over low heat for 2 hours and 30 minutes, turning the roast every 30 minutes.

8. 8

   Check the beef with a skewer or thin knife; it should slide in with light resistance but the roast should still hold together for slicing. If it is not tender, continue cooking covered for 20 more minutes and check again.

9. 9

   Move the beef to a cutting board, tent it loosely, and rest it for 20 minutes. Meanwhile, remove the bay leaves and simmer the sauce uncovered for 15 minutes, then blend it until smooth if you prefer the classic glossy Caracas-style gravy.

10. 10

    Slice the roast across the grain into 8 mm slices and return the slices to the hot sauce for 3 minutes before serving. Serve asado negro with white rice, caraotas, tajadas, or beside hallaca for a Venezuelan Christmas table, and tuck leftovers into an arepa the next day.