Asado Negro recipe

beef roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder offers similar flavors at a lower cost.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers a natural sweetness.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and similar in flavor.

Trim excess fat off the beef roast.

Heat a large enameled cast iron Dutch oven on the stove with 2-3 tablespoons of olive oil.

Brown the beef roast on all sides, about 5-7 minutes per side, then remove it from the pot.

Add 3 tablespoons of white granulated sugar, 1 tablespoon of brown sugar, and 1 cup of dry red wine to the pot to deglaze, scraping the bottom to get the brown bits.

Reduce the liquid until it thickens.

Coarsely chop 1 red bell pepper, 1 green bell pepper, and 1 large red onion, and chop 2 stalks of celery and 2 leeks after washing them.

Add the chopped vegetables to the pot and steam them with the lid on for 5-10 minutes.

Season the beef with salt and black pepper before returning it to the pot.

Add 1 cup of beef stock and 1/4 cup of Worcestershire sauce to the pot along with 2 bay leaves.

Push the vegetables aside and place the beef in the pot, then cover and bake at 350°F for 2-3 hours, turning the beef every half hour.

After cooking, remove the beef and tent it with foil to rest.

Strain the liquid to remove the vegetables and save it for serving.

Grill fresh vegetables (red, green, and gold bell peppers, and some reserved onion and leeks) to serve with the beef.

Slice the beef and serve it with the strained liquid and grilled vegetables, alongside rice.

Cooking Techniques

Equipment Needed

Spice Level: