Recipe Archives->Mexican->Asado Negro 01

Venezuelan Asado Negro

3 1/2 lb top round, butterflied 
2 large onions, chopped 
1 red pepper, chopped 
5 cloves garlic, chopped
8 bell peppers, chopped 
3 green onions, sliced
1/2 lb bacon, diced
1/4 cup corn oil
Salt, cumin, pepper to taste
3 whole tomatoes, sliced
1 cup brown sugar

Cut slits in the roast and insert pieces of bacon. Fill the pocket
of the roast with onions, garlic and peppers and close up. Tie with
string.

Pat sugar on both sides of meat.

Heat oil in a dutch oven over medium-high heat. Sear the meat on
both sides.  Add water to cover and any unused sugar. Reduce heat
to low and let simmer for about an hour.

Remove meat from pot and remove the string. Slice meat. Put slices
back in pot. Add seasonings and sliced tomatoes. Stir over low heat
to make sure slices are coated with sauce.

Serve with white rice or mashed potatoes.

Printable version: asado-negro01.txt.