Venezuelan Asado Negro With Roasted Vegetables And Tostones Recipes

VENEZUELAN ASADO NEGRO

Steps:

• Prepare the beef: cut off any large, fatty membrane.
• Place the beef in a resealable bag and add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate at least 1 hour and up to overnight.
• When ready to cook remove meat from marinade. Discard marinade.
• Heat the oil in a large heavy-based pan over high heat. When the oil starts to heat, add the sugar in the center of the pan and let it dissolve without stirring. Sear the beef on each side until nicely browned. Transfer beef to the slow cooker.
• Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker.
• Cook on High for 4 hours or Low for 8 hours.
• Open the slow cooker and remove the beef. Discard the oregano sprig and bay leaves. Let the meat rest for 5 min and then place roast on cutting board and slice into 1/2-inch thick pieces. Set aside.
• Transfer the liquid and veggies to the blender and puree into a smooth sauce - it will change from a dark brown to a lighter brown color. Pour the sauce into a saucepan and bring to simmer over medium heat. Add grated the papelon (brown sugar cane), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8 - 10 minutes. Taste and adjust the seasoning (salt and pepper) if necessary. Add the sliced meat and simmer for 10 - 15 more minutes.
• Serve hot with mash potatoes or white rice.

ASADO NEGRO (VENEZUELAN-STYLE ROAST BEEF)

Steps:

• Using a sharp paring knife, slice incisions on all sides of roast and insert the slices of garlic.
• Combine celery, leeks, onions, bay leaves, olive oil and Worcestershire sauce in a sealable plastic bag. Add roast, pressing out as much air as possible and seal bag.
• Place in refrigerator for at least three hours, or ideally overnight.
• In a deep pot over medium high heat, combine sugar and 1/2 cup water, stir infrequently and cook for about 15 minutes or until a dark caramel color is reached.
• Carefully add wine, vinegar and brown sugar (hot caramel will splatter) and cook, stirring just until there are no sugar lumps in mixture, about 5 minutes. Set aside.
• Preheat the oven to 375°F.
• Remove beef from marinade (reserving marinade) and season with salt and pepper all over. Heat an oven safe medium-sized pot with a lid (large enough for roast and vegetables) over high heat.
• Add butter and vegetable oil. Sear meat over high heat until brown on all sides. Remove to a plate.
• Remove beef from marinade (reserving marinade) and season with salt and pepper all over.
• Heat an oven safe medium-sized pot with a lid (large enough for roast and vegetables) over high heat.
• Add butter and vegetable oil. Sear meat over high heat until brown on all sides. Remove to a plate.
• Remove from the oven, baste beef with juices, reduce oven temperature to 275°F and cook for another 1 1/2 hours, basting every 30 minutes.
• Remove from the oven and let rest for 20 minutes. Place roast on cutting board and slice into ½-inch thick pieces.
• Place all cooked vegetables (but not sauce) in an ovenproof dish and arrange beef slices over them and set aside.
• Taste sauce, which should be of an almost syrupy consistency. If not, place in a pan and reduce over low heat until it reaches a syrupy consistency.
• Taste and re-season with salt and pepper if needed. Remove bay leaves from sauce pour over beef slices.
• Return to the oven for 30 minutes at 275°F. Sprinkle with freshly chopped parsley and serve immediately.

ASADO NEGRO

Steps:

• Preheat the oven to 375 degrees. Combine the white sugar and 1 cup of water in a heavy saucepan and cook, without stirring, over medium-high heat until the sugar dissolves and turns dark caramel, 8 to 10 minutes. Carefully add the brown sugar, vinegar and wine, and cook, stirring, until all the caramel has melted. Set aside.
• Heat a Dutch oven large enough to hold the meat over medium-high heat. When hot, add the canola oil and butter. When these begin to shimmer and foam, sear the roast on all sides. Transfer the meat to a platter and set aside.
• Add the garlic, onion, celery, leeks and bay leaves to the Dutch oven and cook over medium-high heat until they have softened and almost begun to brown. Add the Worcestershire and soy sauces and stir to incorporate, then return the meat to the pot and season with salt and pepper. Cover with the bell-pepper slices and pour the caramel sauce over the top. Cover, place in the oven and cook for approximately 2½ hours - basting and turning the meat every 45 minutes - until it is very tender.
• Remove the meat and allow it to stand on a platter, tented in foil, for at least 30 minutes. If the sauce is not syrupy and thick, remove the vegetables (discard the bay leaves) and arrange them around the meat, then place the Dutch oven, uncovered, over medium-high heat and allow the sauce to reduce.
• When the sauce is ready, slice the meat and return it, along with the vegetables, to the sauce and reheat in the oven or, covered, on the stove. Check the seasoning and garnish with chopped cilantro.

VENEZUELAN ASADO NEGRO WITH ROASTED VEGETABLES AND TOSTONES

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Mince garlic. Peel plantain and cut into 1/2" slices. Trim zucchini ends and cut on an angle into 1/4" slices. Trim and quarter radishes. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and cut other half into a fine dice. Rinse steaks, pat dry, and season both sides with 1/2 tsp. salt and a pinch of pepper. 2 Begin Tostones and Sear Steak Line a plate with a paper towel. Heat 2 Tbsp. olive oil in a medium non-stick pan over medium heat. Add plantains to hot pan and cook 3-4 minutes per side, or until lightly browned. Remove to towel-lined plate and let cool. Drain all but 2 tsp. oil from pan and place over medium-high heat. Add steaks to hot pan and cook 2 minutes per side, or until browned. Transfer steaks to a plate. No need to wipe pan clean. 3 Finish Steaks and Cook Vegetables Place zucchini, radishes, and julienned shallots on one half of prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and bake 15 minutes. Remove from oven and place steaks on other half of baking sheet. Bake 2-4 minutes, or until steaks reach a minimum internal temperature of 145 degrees and vegetables are tender and lightly charred. 4 Finish the Tostones While vegetables are cooking, replace paper towels on plate. Lay plantain slices on a clean surface and smash to 1/4" thickness with bottom of a clean pan. Place pan used to cook steaks over medium heat, replenishing olive oil if necessary. Return plantains to hot pan and cook 4 minutes per side, or until golden brown. Transfer to towel-lined plate and season with a pinch of salt and pepper. 5 Make the Sauce Heat 1 tsp. olive oil in a small pan over medium-high heat. Add garlic, oregano, and finely diced shallots. Cook 30 seconds, or until fragrant. Add red wine and cook 2-4 minutes, or until mostly evaporated. Add demi-glace, Worcestershire sauce, and 1/4 cup water. Return to a simmer and cook 30 seconds, or until sauce thickens slightly. Remove pan from burner and swirl in butter. Season with a pinch of salt and pepper. 6 Plate the Dish Place vegetables and tostones on a plate. Pool sauce in front of vegetables and serve steak in sauce.