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
- 2 lbs beef chuck, cut into 2-inch cubes
- 3 tbsp sugar
- 1 large yellow onion, halved
- 6 whole garlic cloves
- 1 cup beer (lager or pilsner)
- 2 cups beef broth
- 1 tsp each salt and black pepper to taste
Instructions
- 1
Pat beef cubes dry with paper towels. Season generously with salt and pepper.
- 2
Heat a heavy 5-quart pot over medium-high. Sprinkle sugar evenly across the bottom.
- 3
Let sugar melt and darken to deep amber, ~4 minutes—do not stir. Watch carefully.
- 4
Working carefully, add beef cubes in batches. Sear without moving until edges brown, ~3 min per batch.
- 5
Remove beef to a plate. Add onion halves to the pot; sear until charred on cut sides, ~2 min.
- 6
Add garlic cloves and cook until fragrant, about 30 seconds.
- 7
Pour beer into the pot, scraping the caramelized sugar from the bottom with a wooden spoon.
- 8
Return beef to the pot. Pour in broth until beef is just covered.
- 9
Bring to a boil, then lower heat to a gentle simmer. Cover and cook until beef is fork-tender, 60–70 minutes.
- 10
Remove onion and discard. Skim excess fat from surface if desired. Taste and adjust seasoning.
- 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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