Asado Negro
Ingredients
Marinade
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- salt
- pepper
Asado
- 2 lbs top round beef
- 3 tbsp canola oil
- ΒΌ cup of panela (found at Latin specialty stores) or brown sugar
- 3 onions
- 2 green peppers
- 6 cloves garlic
How-to
- Mix all the ingredients for the marinade and rub well all over the meat. Let marinate overnight or at least 2 hours
- Blend the onions, peppers and garlic in a blender really well
- In a large pan heat oil on medium-high heat. Add the panela or sugar and stir until melted
- Sear the beef on all sides, making sure the sugar doesn't burn and the meat takes on a nice dark color
- Add the blended vegetables, stir and bring to a boil. Simmer covered for about 1½ hours
- Take the beef out of the pot and let rest for about 15 minutes. In the meantime season the sauce with salt and pepper
- Slice the beef and add back into the sauce making sure all the slices are covered in the sauce
Serving Suggestions: The traditional way to serve this dish is with white rice and fried ripe plantains