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 SHREDDED BEEF
This Venezuelan Shredded Beef recipe is amazing! It's tender, juicy, and so flavorful. Make a big batch in the slow cooker or stovetop, and you can have something different with it for days.
Provided by Oriana Romero
Categories Main Course
Time 3h
Number Of Ingredients 13
Steps:
- Cut the meat into 4 pieces.
- Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 - 3 hours, or until the meat is fully cooked and tender. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).
- When the meat is tender and fully cooked, carefully removed it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).
- Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any.
- Add the oil to a large skillet over medium heat. When hot, add the onion and pepper and sauté for 3-5 minutes, or until the onion is translucent. Then add garlic and let it cook for 1 more minute.
- Stir in shredded beef and mix to combine well.
- In a medium bowl, combine tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed. Taste and adjust the seasoning, adding more salt and/or pepper, if necessary.
- Serve hot with white rice, black beans, and fried plantains if desired.
- Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Add beef to a slow cooker.
- Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker.
- Add onion, peppers, garlic, and bay leaves. Mix to combine.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- When the time is over, and the meat is tender, remove meat for the slow cooker. Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any. and toss to coat with the juices
- Return shredded meat to the cooker and toss to coat with the sauce. Discard bay leaves.
- Serve hot with white rice, black beans, and fried plantains if desired.
- For pressure cooker instructions, check out my Instant Pot Venezuelan Shredded Beef recipe.
Nutrition Facts : Calories 360 kcal, Carbohydrate 9 g, Protein 30 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 71 mg, Sodium 1464 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
ASADO NEGRO
Here, we have a raggedy number out of Venezuela called asado negro. It requires a fat roast of beef that is simmered for a long time in dark caramel, its sweetness tempered by vinegar. The result is sticky and unctuous beneath a cloak of peppers, onions and leeks. It looks mysterious and bold on the plate and at the start of a New York winter can conjure some degree of Latin American humidity and joy. Asado negro has its primary home in Caracas, where it is often served during the holidays, alongside fried sweet plantains and white rice, with perhaps a tart green salad for contrast. The meat is napped in blackness that comes not from fire or smoke but from the absorption of all colors into one, a color as deep as space itself. It is beef the color of a velvet dinner jacket seen across a dark lawn at midnight. It makes mockery of pot roast. And, as we shall see, it is exceedingly simple to make.
Provided by Sam Sifton
Categories dinner, main course
Time 3h45m
Yield Serves 6 to 8
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 34 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1034 milligrams, Sugar 30 grams, TransFat 0 grams
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
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
BAJA POT ROAST
This isn't Grandma's traditional pot roast. My Baja pot roast is a kicked-up combination of spicy chuck roast, potatoes, and baby carrots with pico de gallo, jalapeno, green chiles, and Southwestern spices that explode together with every bite. Serve as-is or with tortillas and sour cream.
Provided by Charlize Jamieson
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h25m
Yield 16
Number Of Ingredients 12
Steps:
- Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low.
- Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in taco seasoning, garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 11.6 g, Cholesterol 51.7 mg, Fat 15.4 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.5 g, Sodium 498.7 mg, Sugar 2.7 g
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.
PULLED BEEF - VENEZUELAN PABELLON CRIOLLO
Make and share this Pulled Beef - Venezuelan Pabellon Criollo recipe from Food.com.
Provided by PaulaG
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes. Return the softened vegetables to the pan along with the bay leaf. Add enough water to just about cover the meat and bring to a boil. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve.
- Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry. Serve with Black Beans and cooked white rice, garnish with cilantro leaves and queso fresco.
Nutrition Facts : Calories 366.8, Fat 25.4, SaturatedFat 6.1, Cholesterol 77.1, Sodium 89.6, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 25.3
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