Asado negro
Beef seared black in burnt sugar and braised for four hours.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Pierce the meat in several places with a knife, rub it with salt, pepper and garlic and leave it an hour.
Melt the panela in oil in a heavy pot until nearly black, without stirring it with a spoon.
Lower the beef into the caramel and sear it on all sides to a black crust, about fifteen minutes.
Lift out the meat and fry the onion, pepper, carrot and leek in the same fat until soft.
Return the meat, add the tomatoes, wine, Worcestershire sauce and bay, and add water to half its height.
Braise covered for four hours on the lowest heat, turning the joint every hour.
Lift out the meat, strain the sauce, reduce it by half and slice the beef across the grain.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Ferchoelmejor · CC BY-SA 3.0