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Asado Negro Recipe

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This recipe for Asado Negro is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 3 – 4 lb Eye of Round Roast
• Salt and pepper to taste
• Garlic
• Worcestershire sauce
• Vegetable oil (other neutral taste oil such canola or corn, will work fine)
• Granulated sugar
• Onion
• Baby carrots
• Bell pepper
• Oregano
• Bay leaves
• Beef stock
• Beef bouillon
• red wine full bodied e.g. cabernet sauvignon or merlot
• Marsala wine
• Papelon/panela/piloncillo
Directions:
Directions:
1. Prepare the beef: cut off any large, fatty membrane.
2. Place the beef in a resealable bag add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate at least 1 hour and up to overnight.
3. When ready to cook remove meat from marinade.
4. Seal the meat for all sides in a a large heavy-based pan over high heat. Transfer beef to the slow cooker.
5. Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker.
6. Cook on High for 4 hours or Low for 8 hours.
7. Open the slow cooker and remove the beef. Let the meat rest for 5 min and then place roast on cutting board and slice into 1/2-inch thick pieces. Set aside.
8. Transfer the liquid and veggies to the blender and puree into a smooth sauce – it will change from a dark brown to a lighter brown color. Pour the sauce into a saucepan and bring to simmer over medium heat. Add the papelon (brown sugar cane), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8 – 10 minutes.
9. Add the sliced meat and simmer for 10 – 15 more minutes.
10. Serve hot with mash potatoes or white rice.

 

 

 

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