VENEZUELAN ASADO NEGRO
This Venezuelan Asado Negro is tender, flavorful and perfect every time! The Round Roast is cooked in a flavorful wine broth until the beef is meltingly tender and divine.
Provided by Oriana Romero
Categories Main Course
Time 4h35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 490 kcal, Carbohydrate 33 g, Protein 38 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 106 mg, Sodium 207 mg, Sugar 28 g, ServingSize 1 serving
VENEZUELAN BEEF ROAST MARINADE
This is the best! From a novel by Marisol, from the main character's family recipes. Sure tastes authentic. Probably could be used for other things too...
Provided by christena
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of these ingredients.
- Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible.
- Refrigerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate.
- Roast meat dry at about 300°F.
- Or grill and baste.
Nutrition Facts : Calories 149.7, Fat 13.6, SaturatedFat 1.9, Sodium 583.8, Carbohydrate 2.3, Fiber 0.3, Sugar 0.5, Protein 0.2
ASADO NEGRO (VENEZUELAN-STYLE ROAST BEEF)
This traditional Venezuelan roast is extra tender owing to the ample amount of tangy caramel-wine sauce that helps seal in the delicious juices. Marinate the beef overnight for the best flavor in this slow-roasted special occasion dish. Serve the traditional way over rice or fried plantains to absorb every drop of the smooth, syrupy sauce.
Time 6h20m
Yield Serves 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 520 calories, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 145 milligrams, Sodium 310 milligrams, Carbohydrate 26 grams, Protein 48 grams
MY MOM'S VENEZUELAN CHUPE
The Venezuelan version of chicken noodle soup, I still make it every time I have a cold... and my foster kids beg me to make more!
Provided by Sara Perry
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
- Season soup with salt and pepper. Add milk and mozzarella cheese.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 40.9 g, Cholesterol 67.6 mg, Fat 13.1 g, Fiber 3.6 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 254.2 mg, Sugar 4.9 g
PAN DE JAMóN (VENEZUELAN HAM BREAD)
This recipe for the traditional Venezuelan Christmas bread comes from Martha Beltrán in Austin, Tex., who brought the recipe with her when she moved to the United States and now considers it essential to her family's Thanksgiving feast. Ms. Beltrán always starts the bread the day before she serves it, laminating it with butter three times before rolling it up with ham, bacon, olives and pimentos. The process can be long, but the dough can be left in the fridge for a flexible and forgiving amount of time, even overnight. When the finished loaves are sliced, each piece reveals a festive butter-slicked swirl.
Provided by Tejal Rao
Categories breads, project, side dish
Time 15h
Yield 12 to 14 servings (4 loaves)
Number Of Ingredients 14
Steps:
- Make the bread: In a small pot over medium-low heat, scald milk. When milk is near boiling and bubbles form around the edge of the pot, remove from heat and let cool.
- In a small bowl, combine 1/2 cup warm water and 2 tablespoons sugar and mix well. Add yeast and let rest for 5 minutes or until bubbly.
- Using a stand mixer fitted with the whisk attachment, whisk together 3/4 cup (1 1/2 sticks) butter, the rest of the sugar and the salt on medium-low speed just to combine. With mixer running, add eggs, cooled scalded milk and yeast mixture. Mix on medium speed until thoroughly combined, about 2 minutes.
- Place flours in a medium bowl and whisk to combine. Change out the stand mixer attachment for a dough hook and slowly add flours to butter mixture about 1/2 cup at a time, until fully incorporated. The dough should pull away from the bowl's edges relatively cleanly. Let rest in bowl for about 5 minutes.
- Sprinkle all-purpose flour on a clean work surface. Scrape out dough and knead for 5 minutes. If dough is too sticky to handle, add a little more flour, but do not let it get too dry. Cut dough into 2 pieces.
- Roll each piece of dough with heavy rolling pin into a 15-by-20-inch rectangle about 1/4 inch thick. Using a small offset spatula or butter knife, spread about 3 tablespoons butter in a thin layer over the top of the dough, just enough to cover.
- Fold dough into thirds like a letter: With the short end of the dough facing you, fold up from the bottom, and then fold down from the top. Then, take the letter-shaped dough and fold one more time lengthwise, making a small square.
- Wrap each of the pieces in plastic or place each one in a plastic bag and let them rest in the refrigerator for about 4 hours. Repeat process of rolling, buttering, folding and refrigerating 2 more times with both pieces of dough. This will take a total of 12 hours, but additional chilling time between rollings is O.K., allowing you to break up the process overnight. (For instance, the first rolling can be done the night before, followed by subsequent rollings the next day.)
- Remove dough from refrigerator and divide each piece into 2 equal sections, for 4 pieces of dough in total. Lightly flour a clean work surface and roll one piece into a thin 15-by-20-inch rectangle, rewrapping in plastic and returning the other pieces to the refrigerator.
- Fill the bread: Working lengthwise, put down a stripe of ham strips in a single layer. Below that place a stripe of bacon strips and below that, a sparse stripe of raisins and olives. (Make sure to use a light hand with the raisins and olives.) Repeat this pattern until the surface of the dough is covered.
- Take one of the short edges of the dough, and carefully roll it up, like a jelly roll, tucking it in as you go to make sure it is tight. When it is fully rolled, tuck the open edges on either side underneath the roll, and place the whole roll seam-side down on a parchment-lined baking sheet so it doesn't pop open while baking. Repeat rolling-and-filling process with the other 3 pieces of dough. Place loaves on 2 baking sheets lined with parchment, 2 to a sheet. Cover loaves with a clean dish towel and let rise for 45 minutes.
- Heat oven to 350 degrees. Bake 2 loaves at a time for about 40 minutes, checking to make sure tops are becoming golden without burning. If loaves are browning too quickly, tent with foil.
- Prepare the glaze: While the bread bakes, add milk and sugar to a small bowl and stir to dissolve.
- At the 40-minute mark, pull the loaves out of the oven, and, using a pastry brush, glaze their tops. Bake for another 5 minutes, until the loaves have a slight sheen and are deep golden brown in color. Remove from oven and let bread rest for 10 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 807, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 47 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 23 grams, Sodium 1206 milligrams, Sugar 20 grams, TransFat 1 gram
PORK ROAST ( VENEZUELAN STYLE) RECIPE
Provided by á-5911
Number Of Ingredients 8
Steps:
- The day before: with a mortar and pestle,crush the salt,garlic and oregano into a fine paste. Rub the roast all over with the garlic paste. Whisk together the tomato paste,vinegar,brown sugar and worcestershire sauce. Rub the roast all over with the tomato paste mixture. Refrigerate covered overnight. The next day remove the roast from refrigerator and allow to come to room temperature. Preheat oven to 350degrees. Place the roast in a pan on a roasting rack. Place it in the oven. After about a half-hour and once the roast has started to render its fat and the drippings on the bottom of the pan have started to caramelize,add a half-cup water to the pan--this will keep the drippings from burning. Roast the pork to an internal temperature of 150degrees. Remove the roast and let it rest in a warm place, loosely covered with foil, for about 20 minutes. Skim the fat from the pan juices with a spoon. Slice the roast thinly and serve covered with pan juices.
POT ROAST CARIBE
Delicious variation of the basic pot roast with a Caribbean flair.
Provided by Amalloch
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h25m
Yield 6
Number Of Ingredients 19
Steps:
- Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
- Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 39.8 g, Cholesterol 103.4 mg, Fat 34.2 g, Fiber 6.8 g, Protein 32.9 g, SaturatedFat 11.1 g, Sodium 887.6 mg, Sugar 11.3 g
VENEZUELAN BARBECUED PORK
This is the best marinade for pork that I have ever used. It comes from an old Sunset Magazine cookbook. I usually make kabobs instead of an entire pork butt, reducing marinating time to 8 hrs and cooking time as needed.Preparation time does not include marinating.
Provided by duonyte
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Score top of meat with three lengthwise and 5 cross wise cuts, making each cut about 1/2 inches deep. Place in baking pan, scored side up. If making kabobs, cut into 1 to 1/2 inches cubes and place in a large plastic bag.
- In food processor, finely chop parley and transfer to a bowl. Chop garlic, add bell pepper and onion and process until finely chopped. Add to parsley with all remaining ingredients. Mix together well and pour over meat.
- Cover/seal and refrigerate for at least 2 hours or until next day. (Up to 8 hours for cubes).
- Set up grill for indirect heat for steak, direct heat for kabobs.
- Drain meat, reserving marinade. Place on grill, scored side down, over drip pan. Cook one side for about 40 min., turn over and cook about 30 minutes longer or until meat thermometer reads 150 deg. (For kabobs, thread meat onto skewers. Will take about 15-20 minute total cooking time). Baste frequently with marinade.
- Let meat rest for 10 minute Heat remaining marinade in saucepan until it comes to a simmer, let simmer for three or four minutes. Slice pork thinly, serve with sauce.
Nutrition Facts : Calories 601.2, Fat 44.8, SaturatedFat 13.5, Cholesterol 149.7, Sodium 725.7, Carbohydrate 3.1, Fiber 0.8, Sugar 1.2, Protein 43
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Reviews 1Servings 10Cuisine Venezuelan, Latin AmericanTotal Time 6 hrs 30 mins
- In a food processor, blend the White Onion (2), Garlic (17 clove), Salt and Pepper (to taste), Fresh Thyme (2 sprig), Red Wine Vinegar (1/4 cup), Orange Juice (2 cup), Dried Oregano (1 tablespoon), Dried Rosemary (1 tablespoon), Bay Leaf (2), Vegetable Oil (1/2 cup) and Worcestershire Sauce (2 tablespoon) until getting a smooth paste.
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