Asado Negro, which translates to dark beef roast, is a distinctive dish of Venezuela's capital, Caracas. The meat is caramelized with Panela, a dark cane sugar used widely in South America. The caramelized meat is then marinaded in vinegar dressing and then slow-roasted for three to four hours in a mix of bay leaves, onions, leeks, and bell peppers. Asado Negro's tender beef will be served with mashed potatoes and palmito salad.
This is a gluten-free meal.
Ingredients: Beef, cane sugar, panela, white wine vinegar, red wine vinegar, Worcestershire sauce, tamari, leeks, garlic, bell peppers, onion, garlic, bay leaves, kosher salt, black pepper, rice, plantains, canola oil, and butter.Mashed Potatoes : Potato, butter, milk. Palmito Salad: palm hearts, cherry tomatoes, spring mix leaves, balsamic vinegar, olive oil, dijon mustard, honey.