Venezuelan Asado Negro Recipe
Whether you’re hosting a Holiday party or Sunday family dinner, this Venezuelan Asado Negro will be a BIG hit and a scrumptious centerpiece. I’m super excited to share this recipe with you. The Asado Negro and Carne Mechada are my signature Venezuelan dishes. I’m not trying to be modest over here, but they are truly amazing. I have made this recipe so much throughout my life that I could do it with my eyes closed.
What Is Asado Negro?
Asado Negro is one of the most traditional dishes in Venezuela. It’s an eye-round roast slow-cooked in a slightly sweet and super flavorful dark sauce. Each Venezuelan family has their own version. But today, you can forget all other Asado Negro recipes… this one is to die for! Usually, this dish is served with white rice and fried plantains, but this time, I served it with mashed potatoes because Vicky LOVES mashed potatoes.
Recipe Highlights
I leave it cooking all night or all day, and when it’s time to eat, I just need to reduce the sauce. It’s a great make-ahead recipe. Actually, when I buy eye round roast at Costco, they come in packs of two, so I double the recipe and freeze the second asado for another day.
Through the years, I have been testing and improving my recipe up to the version I’m sharing with you today. It’s so luscious and flavorful. I like to use different types of wine and a lot of garlic, which gives it a delicious flavor. The special touch is the brown sugar cane, which adds a slightly sweet flavor. You will need: Make sure your roast isn’t frozen. Let it thaw completely before searing it. I highly recommend searing the meat first for an extra flavorful roast. If using a slow cooker, cook on low heat. Low and slow is the best way to cook a roast. It makes it super tender and delicious. I like to cook mine overnight, and I place the slow cooker in the garage so my whole home does not smell like meat. If the meat is so tender that it falls apart when cutting it, try cutting it with a very sharp knife in one direction only, in a smooth, even stroke. Don’t run your knife back and forth.
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To Freeze: Let the meat and sauce cool completely. Then transfer to a freezer container. Freeze for up to 2 months. When ready to eat, defrost in the refrigerator and reheat over low heat on the stove.
Serving Ideas
Traditionally in Venezuela, the Asado Negro is served with white rice and plantains. But it goes perfectly with mashed potatoes, too. Very important: you’ll need some crusty bread to sop up the leftover sauce on the plate. If you have any leftovers, you can eat them over pasta or gnocchi or use them to fill your arepas.
Recipe Card
This recipe was originally published in October 2014. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!
