Venezuelan · main

Asado Negro

Asado Negro reads umami 7.9, richness 6.0 and sweetness 5.5 on Palate's 0–10 flavor X-ray — a Venezuelan main, about 6 hr 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.7 / 10
• Sweet & Fruity — 6.5 / 10
• Sour & Bright — 5.3 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.9 · Richness 6.0 · Sweetness 5.5 · Salinity 5.2 · Sourness 5.1 · Allium 3.6 · Fruity 3.3 · Funk & Ferment 3.1 · Floral 1.9 · Earthy 1.9 · Bitterness 1.6 · Warm Spice 1.5 · Herbaceous 1.1 · Nutty 1.0 · Citrus 0.8 · Heat 0.5

What's in it (14)

• bottom round — 1800 g
• dark brown sugar — 150 g
• oil — 54 g
• onions — 320 g
• red bell peppers — 300 g
• garlic — 32 g
• roma tomatoes — 400 g
• dry red wine — 250 g
• beef stock — 500 g
• worcestershire sauce — 44 g
• bay leaf — 1 g
• salt — 15 g
• freshly ground black pepper — 10 g
• white vinegar — 15 g

Time & effort: about 6 hr 17 min (3 hr 47 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 114.3 kcal, 10.4 g protein, 4.5 g fat, 6.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Asado negro is black because the sugar is taken past caramel to the edge of burnt before the meat goes in, and the whole colour and half the flavour of the dish come from that one alarming minute. Caraqueños serve it in thin slices with rice and fried plantain, and it is better made a day ahead.
2. Season the beef all over with the salt, pepper and vinegar and leave it 2 hours at room temperature, or overnight in the refrigerator. Tie it at intervals so it holds a round shape and slices cleanly.
3. Heat the oil in a heavy pot over medium-high and add the papelón. Let it melt and darken without stirring, 3 to 5 minutes, until it stops smelling sweet and starts to smell bitter and smoky and the foam turns almost black. Go one shade further than instinct allows — but if it smells acrid and thin rather than dark and toasted, throw it out and start again, because burnt sugar cannot be corrected downstream.
4. Lower the beef into the caramel and turn it with tongs for 8 to 10 minutes until every surface is lacquered black-brown. Lift it out.
5. Add the onion and pepper to the pot and cook 10 minutes over medium heat, scraping the caramel off the base as they release their water. Add the garlic for 1 minute, then the grated tomato and cook 8 minutes until it thickens.
6. Deglaze with the wine, let it bubble 3 minutes, then add the stock, Worcestershire and bay leaves and return the beef. The liquid should come halfway up the meat, no more.
7. Cover and cook at the barest simmer for 2 1/2 to 3 hours, turning the meat every 45 minutes, until a skewer meets no resistance at the centre. Lift it out and rest it, ideally chilled overnight, because a cold roast slices thin and a hot one shreds.
8. Reduce the sauce uncovered until it is glossy and coats a spoon, about 15 minutes, and blend it smooth if you like it that way. Slice the beef 5 mm thick across the grain, return the slices to the sauce to warm through for 10 minutes, and serve with white rice and tajadas.
9. Substitutions: 150 g dark brown sugar can stand in for the papelón grated.

Dishes with a similar flavor shape

• Paksiw Na Pata (Braised Pork Hocks) — Filipino
• Old-Fashioned Beef Stew with Root Vegetables — American
• Greek-Style Braised Short Ribs with Cinnamon and Tomato — Greek
• Skillet Pork Chops with Apples and Onions — American
• Gołąbki (Stuffed Cabbage Rolls) — Polish

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.