Asado Negro Venezolano
Slow-braised beef chuck darkened with caramelized sugar and enriched with beer and aromatics. A Venezuelan classic that's deeply savory, slightly sweet, and fall-apart tender.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Pat beef cubes dry with paper towels. Season generously with salt and pepper.
Step 2
Heat a heavy 5-quart pot over medium-high. Sprinkle sugar evenly across the bottom.
Step 3
Let sugar melt and darken to deep amber, ~4 minutes—do not stir. Watch carefully.
Step 4
Working carefully, add beef cubes in batches. Sear without moving until edges brown, ~3 min per batch.
Step 5
Remove beef to a plate. Add onion halves to the pot; sear until charred on cut sides, ~2 min.
Step 6
Add garlic cloves and cook until fragrant, about 30 seconds.
Step 7
Pour beer into the pot, scraping the caramelized sugar from the bottom with a wooden spoon.
Step 8
Return beef to the pot. Pour in broth until beef is just covered.
Step 9
Bring to a boil, then lower heat to a gentle simmer. Cover and cook until beef is fork-tender, 60–70 minutes.
Step 10
Remove onion and discard. Skim excess fat from surface if desired. Taste and adjust seasoning.
Step 11
Serve hot in bowls with braising liquid spooned over. Pair with arepa, rice, or crusty bread.
Tools you’ll need
- 5-quart heavy pot with lid
- wooden spoon
- paper towels
- cutting board
- chef's knife
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