Asado Negro ( Black Roast)

Asado Negro - Black Roast


1 Eye round roast (whole piece)
3 / 4 cup oil
1 stalk celery
1 carrot
2 onions
6 cloves garlic
1 Bell pepper
1 / 2 teaspoon oregano
1 / 2 cup red wine (optional)
black pepper
1 / 2 cup brown sugar or grated Panela
3 cups water.


Clean the meat, leaving a part of the fat.

Liquefy 1/ 4 cup oil, onion, garlic, bell pepper, oregano, celery, salt and black pepper.

in a wide and deep pan, marinate the meat and put  in the refrigerator overnight.

In a large pot add the remaining oil in the center, without stirring, carefully add the sugar (or grated panela) and cook until it turns very dark.

Put meat   into the pot, turning occasionally until get evenly a dark brown color , about 15 minutes.

add marinade, cover and cook for about 10 minutes.

Add the water and wine, stir, leaves boil and cover, let it  cook over high heat 15 minutes.

Put on medium heat  about  2 or 3 hour, or until  the meat remains soft and cooked, adding water if necessary and correcting the salt during cooking.

Remove from heat. Removes excess fat and strain the sauce through a sieve, pressing the solids with a spoon. Return the sauce and meat to the pot and brought to a boil before serving.

The resultant sauce should be thick, if it is a bit watery, reduces it  a little. Cut meat crosswise into thin slices, put in a pan and add the sauce.

this dish is good with white rice.


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