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Venezuelan Asado Negro Recipe

Venezuelan Asado Negro Recipe

Asado Negro is an immensely popular dish in Caracas, the capital of Venezuela and one of the national dishes of the country.

Commonly known as the ‘king of Venezuelan dining table’, Asado negro translates in English to ‘dark beef roast’. 

This delicious staple of Venezuelan cuisine is made with beef that is coated with a dark sweet sauce. The beef is cooked on a very low flame for around 3 hours to make it tender and juicy.

It is usually served with boiled rice or mashed potatoes, depending upon your choice. You can also use plantain.

So if you are tired of routine dishes, and want to spice up your meal, try this unique and delicious recipe of beef seethed in caramel and then coated with a hot and spicy sauce.

Present this appetizing platter with mashed potatoes or boiled rice and satisfy all your steak cravings with the spicy tender taste of Asado Negro.

Asado negro
Yield: 6

Venezuelan Asado Negro Recipe

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

We bring you our own version of this enticing steak exhibiting the flavors of Venezuelan cuisine.


  • Beef (eye of round) - 2kg
  • Lemons - 2 
  • Ginger garlic paste - 2 tsp
  • Soy sauce - ½ cup
  • Worcestershire sauce - 1 tbsp
  • Mustard paste - 2 tsp
  • Red chilli flakes - 4 tsp
  • Black pepper - 2 tsp
  • Red bell pepper - 1
  • Onion (large) - 1
  • Coriander leaves (finely chopped) - 1 cup
  • Spring onion - 4 
  • Tomatoes - 4
  • Olives - 1/2 cup
  • Papelon (grated) - 1 ½ cup
  • Salt to taste
  • Oil


  1. In a bowl blend lemon juice with ginger garlic paste, red chilli flakes, black pepper, soy sauce, Worcestershire sauce and mustard paste.
  2. Spread this spicy mixture thoroughly over the beef, adding salt too. Cover with aluminium foil and let it rest in a refrigerator for overnight.
  3. Now take a saucepan and add oil in it. Uncover the beef and start cooking it in the pan at a very high flame. Let the meat turn brown from all the sides and keep cooking until it gives an almost burnt appearance from outside, but not burnt actually.
  4. Add the grated papelon in the pan and allow it to caramelize at a medium heat. Now turn the sticky caramel in a way that the black meat gets completely coated with it.
  5. In a blender, add onions, spring onions, coriander leaves, red bell pepper, garlic and some amount of water, around 1 ½ cup. Blend these ingredients until an accordant sauce is formed.
  6. Add the sauce in the pan of caramelized beef and cook it at a medium heat. Keep the pan covered and check after every 10 minutes to make sure that the sauce is juicy and never dries up. 
  7. The goal is to make the meat completely cooked and tender. This may take around 2 ½ to 3 hours.
  8. Blanch tomatoes in warm water for approximately 3-4 minutes and peel off the skin. Blend the tomatoes in a blender to make puree.
  9. Once the beef is cooked, add the tomato puree to give the sauce a thicker consistency. Let it cook for another 30 minutes on medium heat.
  10. Serve it in an enchanting platter, covered and coated with the flavourful dark sauce. Garnish with coriander leaves and olives. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1070Total Fat: 71gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 291mgSodium: 1654mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 92g

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