Asado negro

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.

Prepare the ingredients by cutting them into pieces of equal size.

In a blender, combine 1 whole bell pepper, 1 onion, 1 green onion, 2-3 leeks, 3 cloves garlic, 6 rehydrated dried tomatoes, 2 tablespoons Worcestershire sauce, 1 teaspoon mustard, 1 teaspoon salt, and 1/2 teaspoon cumin.

Add 1 cup of red wine and 1/2 cup of water to the blender and blend until smooth.

Take the beef roast ('muchacho') and pierce it with a sharp knife or skewer.

Pour the blended mixture over the beef, ensuring it is well coated.

Cover the beef and refrigerate for at least 4-5 hours, ideally overnight.

Heat olive oil in a pot over high heat until hot.

Remove excess marinade from the beef and place it in the hot oil to sear, covering it with a lid to minimize splatter.

Sear the beef until browned on all sides, then remove it from the pot.

Reduce the heat and add 3/4 cup of piloncillo (or brown sugar) to the pot, stirring until it melts into a caramel.

Carefully add the beef back into the pot once the sugar has melted, ensuring it is coated in the caramel.

Cover the pot and cook on low heat for 1 to 1.5 hours, turning the beef halfway through cooking.

After cooking, remove the beef and let it rest before slicing.

Return the sliced beef to the pot to reduce the sauce further until thickened.

Cooking Techniques

Equipment Needed

Spice Level: