Asado Negro (Blackened Roast Beef) | The Latin Kitchen

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.

Heat olive oil in a large pot over medium heat until shimmering.

Sear the beef roast on all sides until browned, about 5-7 minutes per side.

Remove the beef and set aside.

In the same pot, add chopped onions, bell peppers, and carrots; sauté until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add red wine, scraping the bottom of the pot to deglaze, and simmer for 2-3 minutes.

Return the beef to the pot and add soy sauce, brown sugar, bay leaves, thyme, cumin, and black pepper.

Pour in beef broth and vinegar, ensuring the beef is mostly submerged.

Cover and simmer on low heat for 3-4 hours until the beef is tender and easily shredded.

Remove the beef and let it rest for 10 minutes before slicing.

Strain the sauce to remove solids and reduce it over medium heat until thickened, about 10 minutes.

Serve the sliced beef with the sauce poured over, garnished with parsley.

Cooking Techniques

Spice Level: