‘Black roast’ Venezuelan sugar-crusted beef

‘Black roast’ Venezuelan sugar-crusted beef

Asado negro

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

Asado negro is the signature dish of Venezuela’s capital, Caracas. It is traditionally slow-roasted in the oven, but has been adapted here to make it suitable for the barbecue. The sugar, vinegar, Worcestershire sauce and garlic marinade creates a sweet, yet balanced, black glaze on the meat once cooked, leaving the centre pink and juicy.

Ingredients

Quantity Ingredient
1 cup soft brown sugar
1 cup white wine vinegar
1/4 cup worcestershire sauce
6 garlic cloves, crushed
1/2 teaspoon freshly ground black pepper
2kg whole scotch fillet

Method

  1. Combine the sugar, vinegar, Worcestershire sauce, garlic and pepper in a medium-sized bowl.
  2. Place the scotch fillet in a roasting tray, coat in the sugar mixture, cover and leave to marinate in the refrigerator for 2–4 hours.
  3. Preheat a gas barbecue with a lid to 180°C. All the burners should be set to medium.
  4. Remove the meat from the refrigerator and allow it to come to room temperature, then transfer the fillet to a large roasting tray and insert a meat thermometer into the centre of the meat. Place the tray in the centre of the barbecue and turn off the burners directly underneath. Cover and cook for 1 hour for medium–rare, basting occasionally with the remaining marinade, until the meat thermometer reads 55°C.
  5. Remove the tray from the barbecue, cover the meat with foil and set aside to rest for 15 minutes. Cut the scotch fillet into slices and serve with steamed rice and grilled plantain in breadcrumbs.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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