Asado Negro

🛒 Ingredients

• Beef eye of round 600 g · 960 kcal
• Brown sugar 60 g · 228 kcal
• Onion 150 g · 60 kcal
• Red bell pepper 100 g · 30 kcal
• Garlic 10 g · 15 kcal
• Olive oil 20 g · 180 kcal
• Dry red wine 150 g · 128 kcal
• Beef broth 300 g · 30 kcal
• Red wine vinegar 30 g · 6 kcal
• Worcestershire sauce 15 g · 11 kcal
• Ground cumin 3 g · 11 kcal
• Dried oregano 1 g · 3 kcal
• Bay leaves 1 g · 0 kcal

👨‍🍳 Instructions

1. Season the beef generously with salt and black pepper. In a large bowl, combine red wine vinegar, Worcestershire sauce, minced garlic, ground cumin, and dried oregano; add the beef, ensuring it's fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, to marinate.
2. In a large heavy-bottomed pot or Dutch oven, heat over medium-high heat. Add brown sugar and let it melt and caramelize, stirring occasionally, until it forms a very dark, almost black syrup, being careful not to burn it.
3. Carefully add the marinated beef to the caramelized sugar, searing all sides until browned and coated in the dark caramel. Remove the beef from the pot and set aside.
4. Add olive oil to the same pot. Sauté chopped onions and bell peppers until softened, scraping the bottom of the pot to deglaze and incorporate the caramelized bits. Add any remaining garlic from the marinade.
5. Return the beef to the pot. Pour in the red wine and beef broth, adding bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is very tender and easily shredded.
6. Remove beef from pot and let it rest on a cutting board for 10-15 minutes. Slice the beef against the grain. If the sauce is too thin, reduce it on medium-high heat until desired consistency, then pour over the sliced beef. Serve hot.