Recipe Archives->Mexican->Asado Negro 02

Venezuelan Asado Negro

2 lbs top round
3 tablespoons soy sauce
4 cloves garlic, minced
salt
pepper

1/4 cup panela or brown sugar
3 tablespoons oil

3 onions
2 green bell peppers
6 cloves garlic

Season roast with salt and pepper.

Combine soy sauce and minced garlic. Pour over roast, rubbing in.
Refrigerate and let marinate at least 2 hours to overnight.

Remove meat from refrigerator. Let rest 1 hour.

Puree onions, peppers and garlic.

Heat oil in pot. Add panela block or brown sugar. Heat over medium
heat until sugar is melted. Add meat and sear on each side.  Lower
heat, add pureed vegetables, cover and simmer for 1 1/2 to 2 hours.

Remove meat, let rest 15 minutes. Cut into slices.

Season sauce with salt and pepper. Put slices back in pot and stir
to cover slices with sauce.

Serve with white rice and plantains.

Printable version: asado-negro02.txt.