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Meat, Americas

Asado negro with rice and plantains

Asado negro is a Venezuelan beef roast caramelized in sugar, then braised for 2 hours in a red wine broth until dark and tender. It serves 4, takes about 2 hours 50 minutes total, rates as medium difficulty, and costs around €4.20 per serving. Success comes down to the caramel, pushed to a strong tea color without burning, which gives the sauce its deep color and flavor.

I'm suggesting a Venezuelan celebration dish, asado negro, a beef roast glazed with sugar and simmered until dark and fork tender.

Asado negro with rice and plantains
Total time
2 h 50
Difficulty
Medium
Cost per person
€4.20
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Asado negro gets its name from its deep, almost black color, created by caramelizing brown sugar before searing the roast in it. That caramel then dissolves into the red wine broth, giving the sauce a flavor that's sweet, savory, and slightly bitter all at once, quite different from a classic beef stew. After hours of slow cooking, the meat turns fork tender.

This is a Venezuelan celebration dish, meant for a Sunday or a dinner with guests, not a rushed weeknight. White rice soaks up the sauce, while golden fried plantains add a sweet note that balances the whole plate. Serve this roast to guests used to more familiar braises and watch it surprise them.

The ingredients

4 people

Butcher

  • Beef roast (chuck or blade) 1 kg

Pantry

  • Brown sugaroften in the pantry 3 tbsp
  • Red wineoften in the pantry 20 cl
  • Worcestershire sauceoften in the pantry 2 tbsp
  • Beef brothoften in the pantry 30 cl
  • Riceoften in the pantry 250 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Red bell pepper 1
  • Garlic 4 cloves
  • Ripe plantains 2

Allergens Fish

The step by step recipe

  1. Caramelize the sugar with a spoonful of oil in a Dutch oven, then sear the salted and peppered roast in it, turning it as it browns. 15 min

    Step back when you add the meat, the sugar spatters and pops.

  2. Add the chopped onions, bell pepper, and garlic, along with the wine, Worcestershire sauce, and broth. 10 min

    Scrape the bottom of the pot well to dissolve all the caramel into the liquid.

  3. Cover and let simmer over very low heat, turning the roast halfway through cooking. 2 h

    The liquid should barely simmer, never boil, or the meat will dry out.

  4. Cook the rice in salted water, then pan fry the sliced plantains until golden. 15 min

    Fry them in a little very hot oil so they caramelize properly.

  5. Slice the roast and spoon the reduced sauce over it, serve with the rice and plantains.

    Reduce the sauce uncovered for 15 minutes if it's too thin.

Our tips to get it right

  • Pick a well marbled roast like chuck or blade, since lean cuts dry out over the two hour braise.
  • Use a heavy bottomed pot so the sugar caramelizes evenly instead of burning in spots.
  • If the sauce tastes flat at the end, add a spoonful of Worcestershire sauce rather than more salt.

The variations

  • Swap the red wine for extra beef broth plus a spoonful of balsamic vinegar for an alcohol free version.
  • For a faster version, cut the roast into cubes before searing, which shortens the braise to about 45 minutes.
  • If ripe plantains aren't available, firm bananas lightly caramelized in the pan work in a pinch, though the result will be less caramelized.

What to serve it with

  • White rice to soak up the sauce
  • Sliced avocado for freshness
  • Sparkling water with lime

Storage

Asado negro keeps for 3 days in the fridge in a sealed container, and it actually tastes better the next day. It freezes well, meat and sauce together, for up to 2 months. Reheat gently in a saucepan with a splash of water to loosen the sauce, and cook the rice and plantains fresh right before serving.

Questions about this dish

Why caramelize the sugar before the meat?

The caramel gives asado negro its dark color and signature flavor. It needs to reach a strong tea color, since too pale adds nothing and too dark turns bitter.

Can you make asado negro ahead of time?

Yes, it's actually recommended, since the meat and sauce taste better after a night in the fridge. Cook the rice and plantains fresh right before serving.

What cut of beef works if I don't have chuck roast?

Blade roast, shank, or beef cheek all work well, as long as the cut has enough fat to hold up through two hours of braising. Avoid lean cuts like tenderloin.

Does asado negro freeze well?

Yes, the braised meat in its sauce freezes very well for up to 2 months. Thaw it in the fridge overnight, then reheat gently in a saucepan.

How long does it take to make an asado negro with rice and plantains?

Count 2 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an asado negro with rice and plantains?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an asado negro with rice and plantains cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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