Asado Negro

Method

Char the beef in a heavy-bottomed pot with hot oil until deeply browned on all sides, then remove and set aside. In the same pot, caramelise two halved onions until blackened, creating the characteristic negro colour, then add minced garlic and cook until fragrant. Stir in tomato puree and sugar, cooking until darkened and caramelised, then deglaze with wine and add worcestershire sauce. Return the beef to the pot with remaining onions, bay leaves, cinnamon, cumin, and stock, then bring to a boil and reduce to a gentle simmer. Cover and braise for 2.5 to 3 hours until the meat is very tender, stirring occasionally and adding water if needed. The sauce should reduce to a dark, glossy consistency that coats the meat richly. Season to taste with salt and pepper, garnish with fresh coriander, and serve with arepas, rice, or boiled potatoes.