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Meat
Asado Negro from Caracas
Beef eye of round in a dark, sweet papelon sauce, a jewel of the capital's cuisine.
Gluten-free
Ingredients
- 1 kg of beef eye of round in one piece
- 100 g of papelon or brown sugar
- 1 onion in quarters
- 1 red bell pepper in pieces
- 4 cloves of garlic
- 3 ripe tomatoes
- 3 tablespoons of oil
- 100 g of red wine
- 500 g of beef broth
- Salt and pepper to taste
Step-by-step
Choose your robot:
- Season the eye of round with salt, pepper and crushed garlic and let it rest 30 minutes.
- In a separate pan, caramelize the papelon with oil and sear the meat on all sides until it is very dark.
- Put the onion, bell pepper and tomatoes in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120 degrees/speed 1.
- Place the seared eye of round in the mixing bowl with the broth and the red wine.
- Cook 75 min/100 degrees/reverse/spoon speed, turning the meat halfway through cooking.
- Remove the meat, blend the sauce 20 sec/speed 6 and reduce 10 min/100 degrees/speed 1 until it thickens.
- Cut the asado into thin slices and coat it with the dark sauce before serving.
Tips
- The authentic black color comes from the caramelized papelon, not from dark sauces.
- Serve it with white rice and slices of ripe plantain.
- Let it rest whole before cutting so the slices do not fall apart.
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