Asado Negro Recipe

Name: Asado Negro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup of white sugar; 2 teaspoons of brown sugar; 2 cups of white wine vinegar; 1 cup of dry red wine; 2 tablespoons of canola oil; 2 tablespoons of unsalted butter; 4 pound beef bottom round roast; 5 cloves of garlic peeled and smashed; 1 large Spanish onion peeled and thinly sliced; 2 stalks of celery chopped; 2 leeks white and light-green parts only, thinly sliced; 2 bay leaves; 1/3 cup of worcestershire sauce; 1 table spoon soy sauce; Kosher salt and freshly ground pepper; 1 green bell pepper thinly sliced; 1 red bell pepper thinly sliced; 2 tablespoons of cilantro coarsely chopped for garnish

Servings: persons

1 cup of white sugar
2 teaspoons of brown sugar
2 cups of white wine vinegar
1 cup of dry red wine
2 tablespoons of canola oil
2 tablespoons of unsalted butter
4 pound beef bottom round roast
5 cloves of garlic peeled and smashed
1 large Spanish onion peeled and thinly sliced
2 stalks of celery chopped
2 leeks white and light-green parts only, thinly sliced
2 bay leaves
1/3 cup of worcestershire sauce
1 table spoon soy sauce
Kosher salt and freshly ground pepper
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced
2 tablespoons of cilantro coarsely chopped for garnish

1
Preheat oven to 375. Combine white sugar and 1 cup of water in a saucepan and cook without stirring over medium high heat until the sugar dissolves and turns dark caramel, 8-10 minutes. Carefully add the brown sugar, vinegar, and wine, and cook, stirring until the caramel has melted and set aside.
2
Heat a Dutch oven over medium high heat. When hot add canola oil and butter. When it begins to shimmer and foam, sear the roast on all sides. Transfer to platter and set aside.
3
Add the garlic, onions, celery, leeks, and bay leaves. Cook over medium-high heat until softened and almost brown. Add worcestershire and soy sauce. Stir to incorpororate. Return meat season with salt and pepper. Cover with pepper slices and pour the caramel sauce over the top. Cover and place in oven for 2 1/2 hours, basting and turning the meat every 45 minutes.
4
Remove and cool meat on a tented platter for 30 minutes. Remove vegies and place on platter and reduce sauce.
5
Slice beef return beef and veggies to the sauce and warm on stove. Garnish with celantro and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup of white sugar, 2 teaspoons of brown sugar, 2 cups of white wine vinegar, 1 cup of dry red wine, and more.

Yes, Asado Negro falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asado Negro

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