Asado Negro

Ingredients

• 3 lbs beef eye round roast
• 1/2 cup brown sugar (papelón or panela)
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

Instructions

1. 1Season the beef roast generously with salt and pepper.
2. 2Melt the brown sugar in a large pot over medium heat until it darkens into a deep caramel.
3. 3Sear the beef roast in the caramel on all sides until deeply browned (this gives the dish its black color and name).
4. 4Remove the beef and sauté onion, garlic, and tomato in the same pot until softened.
5. 5Return the beef to the pot, add red wine and beef broth, and bring to a simmer.
6. 6Cover and cook over low heat for 2 to 2 1/2 hours, turning occasionally, until fork-tender.
7. 7Slice the roast and serve with the reduced pan sauce, rice, and plantains.

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